Torta de Chocolate con Cafe

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Cake

Yield: 675g batter (one 9" cake-- 8 orders)

200g unsalted butter

120g powdered sugar

150g 72% dark chocolate chips

80g 55-65% semi-sweet chocolate chips

80g egg yolks

160g egg whites

50g potato starch

80g granulated sugar

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Coffee Cream

Yield: 1 full quart

500g heavy cream

10g vanilla paste

12g coffee extract

25g powdered sugar

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Cocoa Powdered Sugar

Yield: 115g

100g powdered sugar

15g cocoa powder

Cake:

Preheat oven 325 degree, low fan.

1. Lightly spray a 9" round, deep cake pan with non-stick spray. Line the bottom with a parchment round. Spray again.
2. In the bowl of a mixer, with the paddle attachment, cream the butter and the powdered sugar until smooth.
3. Put the chocolate in a bowl & set over a pot of simmer water to slowly melt. Whisk until smooth.
4. Turn the mixer on low speed, add the melted chocolate to the creamed butter & sugar.
5. Whisk in the egg yolks one at a time.
6. Whisk in the potato starch.
7. Transfer the chocolate mixture to a large, clean bowl.
8. In the cleaned bowl of the mixer, with the whisk attachment, whisk the egg whites until frothy.
9. With the mixer on medium speed, add the granulated sugar.
10. Continue whisking the egg whites on high speed until they hold strong soft peaks-- do not over whisk. (see photo)
11. Gently fold the egg whites into the chocolate mixture.
12. Spread the cake batter into the prepared pan.
13. Bake 20-22 minutes.
14. Chill cake at least 2 hours in walk-in.
15. Cut cake to 8 orders.

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Coffee Cream:

1. Combine all the ingredients & whisk to soft peaks.

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Cocoa Powdered Sugar:

1. Combine the sugar & cocoa well.