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–+ servings

Almond Roca Mocha Cake

Maria Emmerich
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Course Dessert, Vegetarian
Cuisine American
Servings 18
Calories 306

Ingredients
  

CAKE:

  • 3/4 cup coconut oil or organic butter
  • 7 ounces unsweetened baking chocolate chopped fine
  • 1 1/4 cups Natural Sweetener or equivalent
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 6 large eggs

SOAKING SYRUP:

  • 2/3 cup decaf espresso or organic coffee
  • 3/4 cup unsweetened vanilla almond milk
  • 1/3 cup Natural Sweetener
  • 1 teaspoon Kahlua extract

ESPRESSO MOUSSE:

  • 1/2 cup Natural Sweetener or erythritol and 1 tsp stevia glycerite
  • 1/4 cup decaf espresso or organic coffee
  • 2 large eggs
  • 1 tablespoon unsweetened cocoa powder
  • 4 tablespoon butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

BROWN BUTTER FROSTING:

  • 1 cup butter
  • 1 8 ounce package mascarpone or cream cheese
  • 1/2 cup unsweetened almond milk
  • 1/4 cup Natural Sweetener
  • 1 teaspoon stevia glycerite

Instructions
 

  • Preheat oven to 325 F. Grease a 15 x 10-inch sheet of parchment paper. Line 15x10x1-inch baking sheet with prepared parchment.
  • Place the coconut oil/butter in a saucepan on medium heat and slowly add the chocolate (don't burn the chocolate). Add the natural sweetener and extracts. Let cool.
  • While it is cooling, separate the eggs. Place the whites in a stand mixer and whip until stiff peaks form. Once the whites are stiff, slowly add the yolks.
  • Once the chocolate mixture is cooled a bit and warm to touch, add that to the egg mixture.
  • Pour the mixture into the prepared cake tin, smooth the top.
  • Bake cake until tester inserted comes out clean and cake begins to pull away from pan, about 18 minutes. Cool cake in pan on rack 30 minutes.
  • Cut around pan sides. Slide spatula under parchment to loosen from pan and invert cake onto work surface. Peel off parchment. Cut cake crosswise into 4 rectangles, each about 10 x 3 1/2 inches. Or if you want a round cake, cut into circles about 10 inches round.
  • While cooling, make the Syrup, Filling and the Frosting.
  • NOTE: This cake will be more cake-like after resting a night. You can make the cake part the night before if desired.
  • For soaking syrup: Bring espresso, almond milk, natural sweetener and extract to boil in small saucepan.
  • FILLING: Combine natural sweetener, espresso, 2 eggs and cocoa powder in medium saucepan and whisk to blend; add coconut oil or butter. Whisk constantly over medium heat until mixture thickens and coats back of a spoon thickly (do not boil), about 12 minutes. Pour mixture into medium bowl. Stir in the extracts. Place bowl in larger bowl filled with ice water and whisk occasionally until filling is cooled completely, about 15 minutes. Can be made 1 day ahead.
  • To make the Filling: place the butter in a saucepan and heat on high until the butter sizzles and you can see lots of brown (not black) flecks.
  • Remove from heat and add the mascarpone or cream cheese, almond milk and natural sweetener.
  • Stir until very smooth. Set aside to cool. This will thicken overnight.
  • ASSEMBLE: Place 1 cake rectangle on a plate (I made mine into a round cake, but rectangles work too). Brush 2 tablespoons soaking syrup over. Spread 1/3 of espresso mousse (about 3/4 cup). Repeat 2 more times with cake, syrup, and mousse. Top with fourth cake layer; press lightly to adhere. Spread the brown butter frosting over top and sides of torte to seal, then sprinkle with slivered almonds if desired. DO AHEAD: can be made 1 day ahead.

Nutrition

Calories: 306 | Fat: 31.7g | Protein: 5.9g | Carbohydrates: 4.2g | Fiber: 2g | P:E Ratio: 0.2