Flourless Mocha Torte
1 ½ bars (6 oz) Ghirardelli Bittersweet Chocolate Baking Bars, broken into 1-inch pieces
1 tbsp. instant freeze-dried coffee
3 tbsp. boiling water
6 eggs, separated
1/4 tsp. salt (optional)
1 bar (4 oz) Ghirardelli Pure Milk Chocolate, broken into 1-inch pieces
Dissolve the coffee in boiling water; set aside. Preheat the oven to 350 degrees. Grease two 8- or 9-inch round cake pans. Line the bottom of the pans with waxed paper, and grease the waxed paper. In a large mixing bowl, whip the egg whites on medium until soft peaks form. With the mixer running, gradually add 1/3 cup sugar. Increase the mixing speed to high and continue beating until stiff peaks form. (The meringue should be shiny.) In another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt until thick and lemon colored, approximately 5 minutes. Slowly add the chocolate and coffee; beat until well blended. Gently fold Â¼ of the egg whites into the yolk mixture to lighten it. Carefully but thoroughly fold in the remaining whites until no streaks remain.
Pour the batter into the prepared pans. Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes with the oven door closed. Transfer the pans to a wire rack (the centers will fall). Remove the waxed paper while the cake is warm. Cool completely.
For the frosting, melt the chocolate as directed for the cake. Dissolve the coffee in boiling water; add all at once to the chocolate, stirring continuously until smooth. Cool completely. In a large mixing bowl, beat the whipping cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate. Spread the layer with 1 cup of the chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting. Sprinkle the top with chocolate shavings.