Enchantment of the North: Nordic Mocha Brulee Torte

Allergens

Eggs, Dairy

Ingredients

• 6 oz dark chocolate (70%), finely chopped
• 1/2 cup unsalted butter
• 4 large eggs, separated
• 1/3 cup granulated sugar
• 1 tbsp instant coffee granules
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper, ensuring the sides are covered as well.
2. In a double boiler or a heatproof bowl set over simmering water, melt the chocolate and butter together until smooth. Remove from heat and let cool slightly.
3. In a large bowl, whisk together egg yolks, sugar, instant coffee granules, and vanilla extract until pale and creamy.
4. Slowly pour the cooled chocolate mixture into the egg yolk mixture, stirring continuously to combine.
5. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold the beaten egg whites gently into the chocolate mixture.
6. Pour the batter into the prepared pan and smooth the top. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from oven and let cool completely in the pan. Once cooled, place in the refrigerator to set for at least 4 hours or overnight.
8. Before serving, dust with cocoa powder and caramelize the sugar on top using a kitchen torch.

Chef’s Insight

To create a stunning presentation, sprinkle edible gold flakes over the cocoa powder before caramelizing the sugar.

Notes

This dessert can be made in advance, making it perfect for dinner parties and holidays.