Turkish Coffee Chocolate Torte Recipe
chantilly cream, candied nuts, caramel sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Chantilly Cream
Candied Nuts
Caramel Sauce
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- 6
Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chantilly Cream Preparation
- 7
Whip the Cream
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Candied Nuts Preparation
- 8
Caramel Sauce Preparation
- 9
Make Caramel Sauce
In a saucepan, melt the sugar over medium heat until it turns golden brown. Remove from heat, then stir in the butter and heavy cream until smooth.
Assembly
- 10
Assemble the Torte
Once the cake has cooled, layer it with whipped Chantilly cream, sprinkle with candied nuts, and drizzle with caramel sauce before serving.
