Mocha Walnut Bars With Dark Chocolate Ganache Food

DORIE GREENSPAN'S MOCHA WALNUT TORTE

Steps:

• Place a rack in the center of the oven and preheat it to 350°F (180°C).
• Coat a 9-inch (23 cm) springform pan with butter or baking spray. Line the bottom with parchment and butter or spray the parchment, then dust the pan with cocoa powder. Place the pan on a rimmed baking sheet lined with parchment or a silicone baking mat.
• In a food processor, combine the nuts, 2 tablespoons (25 g) of the sugar, the chocolate, coffee, and cinnamon and pulse, scraping the sides and bottom of the bowl often and taking care that you don't process for so long that the walnuts become a paste and the chocolate melts. You want to end up with a bread-crumb-like mixture-it's better to have some discernible morsels than to overdo it.
• Separate the eggs, putting the yolks in a large bowl and the whites in the bowl of a stand mixer or a large bowl that you can use with a hand mixer.
• Working with a whisk, beat the yolks until they're homogeneous. Gradually whisk in 3/4 cup (150 g) of the sugar and then beat until the mixture is pale and your whisk leaves tracks, about 2 minutes.
• Beat in the vanilla. Switch to a flexible spatula and stir in the walnut mixture.
• Add the salt to the whites. Attach the bowl to the mixer stand, if using, and fit it with the whisk attachment. Beat the whites until they are foamy, opaque and just a bit thick, 1 to 2 minutes.
• Beat in the remaining 1/4 cup (50 g) sugar, adding it a tablespoon at a time. Once all the sugar is in, the whites should be thick and glossy-lift the beater(s), and the meringue should hold a pretty peak. If it doesn't, continue to beat for 2 to 3 minutes more.
• Using a flexible spatula, scoop out about a quarter of the meringue and add it to the bowl with the egg yolk mixture. Stir everything together energetically so that the whites lighten the thick mixture.
• Scrape the rest of the meringue into the bowl and, being gentle, stir and fold it in. (Without overdoing it, you want to get as much of the meringue into the nut mixture as quickly as possible. If there are a few white streaks, it's fine (better to have streaks than to knock all the air out of the meringue.) Scrape the batter into the pan, swiveling the pan from side to side to settle the batter evenly.
• Bake until the cake feels firm to the touch and has risen and a tester inserted into the center of the cake comes out clean, 40 to 50 minutes. (The rise might be higher around the edges, but the middle should lift too.)
• Move the pan to a rack and let rest for 5 to 10 minutes, then run a table knife between the cake and the sides of the pan to release the cake. Remove the sides of the springform and allow the cake to cool to room temperature on the rack.
• Rinse a small saucepan with cold water, but don't dry it (this helps prevent the cream from scorching). Pour in the cream, set the pan over medium heat and bring just to a boil.
• Remove from the heat and add the chocolate. Wait 30 seconds and then, working with a small flexible spatula and beginning in the center of the pan, start stirring the chocolate and cream together. Stir in ever-widening concentric circles until you have a thick, shiny, smooth mixture. Piece by piece, blend in the butter until melted and smooth, about 3 minutes.
• When the cake is cool, invert it, remove the base of the pan and the parchment and turn the cake right side up onto the rack.
• If you want to glaze the cake, now's the time. Put a piece of foil or other drip catcher under the rack, pour the ganache over the cake and use an offset spatula or knife to smooth it over the top. (Alternatively, you can drizzle the ganache over the cake. And if you're using toasted walnuts, sprinkle them over the glaze while it's still warm.)
• Refrigerate the cake until chilled, wrapping it well once it's cold. The cake is good at room temperature, but I prefer it straight from the fridge. It also cuts better when it's cold.
• Serve with whipped cream or crème fraîche or, if you prefer, dust the top with confectioners' sugar. Or don't-it's fine just the way it is.

MOCHA CAKE WITH CHOCOLATE GANACHE RECIPE BY TASTY

Steps:

• For the chocolate ganache: Melt the chocolate and cream together in a double boiler. Stir until thoroughly combined, then chill in the refrigerator for at least an hour. On a double boiler, place one part of chocolate and cream.
• For the sponge cake, first preheat your oven to 180°C.
• Cream together the sugar, brown sugar, and butter until the mixture is light and fluffy. Then, set the butter-sugar mixture aside and mix together the vanilla and eggs.
• Get your butter-sugar mixture and slowly add in the vanilla-egg mixture. (Make sure to do it slowly to prevent the fat and water from separating).
• Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the mixture and fold it in.
• Halfway through mixing, add in the remaining chocolate (chopped) and stir until there are no more flour pockets.
• On a buttered pan lined with parchment paper, pour in the batter, ensuring that it is spread evenly. Tap on the counter to release air bubbles, then bake for 20-25 minutes.
• Cool for 30 minutes, at least, once cooked through.
• For the syrup: mix together the coffee, cane sugar, and milk properly.
• To assemble, add some syrup to your cake and let it cool for 10 minutes.
• Pour the chocolate ganache on top of your cake and let it chill again, this time for 30 minutes.
• Serve.

DARK CHOCOLATE-CHERRY GANACHE BARS

Steps:

• In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
• Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
• Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
• Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

MOCHA BARS

Steps:

• In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.

MOCHA NANAIMO BARS RECIPE BY TASTY

Steps:

• In a bain-marie, melt the butter, sugar, and cocoa powder.
• Stir in the egg and keep stirring for a minute until the mix thickens.
• Remove the bowl from heat.
• Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
• When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
• Cream the custard powder, softened butter, cream, and instant coffee until smooth.
• Add the powdered sugar and mix until smooth.
• Pour mixture on top of the crust and spread it until you get an even layer.
• In a bain marie, slowly melt the chocolate and the butter.
• Cool it down a little bit then pour it over middle layer.
• Chill the bars for at least 3 hours.
• Cut them into 9 even squares and sprinkle each one with cocoa powder.
• Enjoy!

GANACHE FOR HOT CHOCOLATE AND MOCHAS

Steps:

• Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture.
• The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using.