Rich Coffee, Chocolate and Mascarpone Torte Recipe

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Rich Coffee, Chocolate and Mascarpone Torte recipe-recipes-recipe ideas-woman and home
Serves8–10
Preparation Time45 mins plus chilling

Method

  1. To make the butter cream, put the butter in a mixer and beat on slow until smooth. Beat in the icing sugar. Mix in the instant coffee and 1 tablespoon of the liqueur.

  2. Mix together the remaining liqueur, the coffee and coffee essence in a shallow dish. Dip one biscuit at a time into this mixture and lay on a serving dish until you have a base of 8 biscuits, 4 long by 2 wide. Sprinkle a little

  3. Spread on a thin layer of butter cream and sprinkle with grated chocolate. Dip the next 8 biscuits in the coffee and continue to build up the layers until you have 10 layers, ending with soaked biscuits. Chill for at least 2 hours.

  4. Beat the mascarpone until smooth, add the cream and vanilla and beat into soft peaks.

  5. Spread the mascarpone cream over the top and sides and decorate with chocolate curls.

Ingredients

  • 700ml very strong black coffee
  • 1tbsp Camp Coffee essence
  • 2 x 250g packets Morning Coffee biscuits
  • 125g dark chocolate, grated
  • For the coffee butter cream
  • 150g (5oz) softened unsalted butter
  • 250g (9oz) icing sugar, sifted
  • 1tbsp instant coffee granules mixed with 3tbsp hot water, cooled
  • 3tbsp Tia Maria or Kahlua
  • For the mascarpone cream
  • 250g (9oz) mascarpone
  • 150ml double cream
  • 1tsp vanilla extract
  • dark chocolate curls, to decorate