Brazilian recipe
Coffee Torte (Torta de café)
A layered Brazilian coffee dessert with nuts, dark chocolate and a smooth condensed-milk coffee cream for a polished finish.
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Ingredients
5 eggs
2 cups sugar
100 g shelled walnuts, ground
100 g dark chocolate, grated
1 cup boiling milk
2 cups flour
1 level tablespoon baking powder
300 g butter
1 tin condensed milk
3 tablespoons instant coffee
Half a glass of cognac
2 cups sugar
100 g shelled walnuts, ground
100 g dark chocolate, grated
1 cup boiling milk
2 cups flour
1 level tablespoon baking powder
300 g butter
1 tin condensed milk
3 tablespoons instant coffee
Half a glass of cognac
Where to find ingredients
In Samoa, find condensed milk, instant coffee, flour and baking powder in supermarket baking aisles, with butter, milk and eggs in the chilled section. Walnuts and dark chocolate are usually in baking or snack sections; use another plain nut only as a substitute if walnuts are unavailable.
Preparation method
- Beat the egg whites until they form stiff peaks
- Beat in the egg yolks one at a time
- Gradually add the sugar, ground walnuts, grated chocolate and boiling milk
- Gently fold in the flour that has been sifted with the baking powder
- Transfer the batter to a properly greased round tin
- Bake in a preheated moderate oven at 180°C for about 40 minutes
- Remove from the oven, turn out of the tin and leave to cool completely
- For the filling, beat the butter until creamy
- Dissolve the instant coffee in 1 tablespoon hot water
- Add the condensed milk and dissolved coffee to the butter gradually, beating until a smooth cream forms
- Cut the cake in half and moisten the layers with the cognac
- Spread a layer of icing in the centre and cover the whole surface of the torte with the remaining cream
Observations
This recipe makes a balanced and rather elegant torte. The key to a successful result is beating the butter well so the icing turns out light, smooth and even.
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