How To make Torta Divina (Chocolate Mousse Cake with Liqueur)

Deliziosa Torta al Cioccolato e Caffè | Delicious Chocolate and Coffee Cake

#Torta #Cake #VideoRicetta
In questo video vi proponiamo una torta al caffè e cioccolato. E' molto saportita, morbida e cremosa.
La mousse gli offre il tocco di classe e una bellezza unica al taglio. Provatela anche voi.
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Gli ingredienti:

per l'impasto:
- uova: 8 pz.
- zucchero: 180 gr.
- farina 00: 150 gr.
- cacao: 35 gr.
- amido di mais: 30 gr.
- caffè istantaneo: 10 gr.
- burro: 90 gr.
- acqua (bollente) per il caffè: 15ml.

per la bagna al liquore:
- zucchero: 150 gr.
- acqua: 150 ml.
- caffè instantaneo: 2 ccuchiaini
- liquore al caffè: 50 ml.

per la mousse al cioccolato:
- panna fresca: 200 gr.
- zucchero: 80 gr.
- tuorli d'uovo: 3 pz. (50 gr.)
- cioccolato ( con minimo 50% cacao): 330 gr.
- panna da montare: 600 gr.

per la glassa:
- cioccolato fondente: 75 gr.
- burro: 20 gr.
- panna fresca: 110 ml.
- miele: 1 cucchiaio

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In this video we are going to show you a coffee and chocolate cake. It is very savory, soft and creamy.
The mousse offers a touch of class and a unique beauty to the cut. Try it for yourself.
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The ingredients:

for the dough:
- eggs: 8 pcs
- sugar: 180 gr.
- flour 00: 150 gr.
- cocoa: 35 gr.
- corn starch: 30 gr.
- instant coffee: 10 gr.
- butter: 90 gr.
- water (boiling) for coffee: 15ml.

for the liqueur syrup:
- sugar: 150 gr.
- water: 150 ml.
- instant coffee: 2 small cups
- coffee liqueur: 50 ml.

for the chocolate mousse:
- whipping cream: 200 gr.
- sugar: 80 gr.
- egg yolks: 3 pcs (50 gr.)
- 50% cocoa chocolate: 330 gr.
- whipping cream: 600 gr.

for the icing:
- dark chocolate: 75 gr.
- butter: 20 gr.
- fresh cream: 110 ml.
- honey: 1 tbsp

¿Cómo se hacen las letter cakes?

Visitamos Coulant Pastelería Artesanal y conocimos el paso a paso en la elaboración de este tipo de torta que es tendencia mundial.

Lotus Biscoff and White Chocolate Mousse Dessert Cups - No Bake Dessert. Easy and Yummy!

This super delicious and easy to make Lotus Biscoff and white chocolate dessert will be eaten in seconds! The divine combination of white chocolate mousse and Biscoff flavours will make everyone ask for more! Very simple with only 5 ingredients, ready in no time.
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
Only few simple ingredients and this amazing dessert is ready to eat straight away!

Can be stored in the fridge for up to 3 days.

RECIPE: (makes 3 x 165ml / 6 oz cups)
Cups from

100 g Lotus Biscoff / Speculoos biscuits (13 pieces)
20g butter unsalted

For biscoff cream:
150ml whipping cream
1 tbsp Lotus Biscoff paste

For white chocolate mousse:
100ml whipping cream
50g white chocolate

More dessert recipes:


Other dessert cups recipes:

How to make Divine Chocolate Cake with Raspberry Filling | Cooking with Zahra

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Martha Stewart’s Stone Fruit Buckle with Peaches | Martha Bakes | Martha Stewart

Martha Stewart shares the recipe for her Stone Fruit Buckle with peaches which she describes as “a cross between a cake-like cobbler and a fruit crumble.” For this recipe, Martha chooses thinly sliced, luscious peaches but you can also substitute nectarines or plums, which you’ll find fall right off the pit (aka free-stone) when you buy your late summer stone fruits in season. This buckle is made absolutely divine with a sprinkle of sanding sugar, adding a touch of sparkle and glisten to the soft and bready crust on top.

#StoneFruit #Peach #Buckle #Baking #Dessert

0:00 Introduction
0:13 How to make Peach Buckle
3:38 Finished Peach Buckle Dessert

Peach Buckle (Full Recipe):


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This originally aired on PBS, as part of Martha Bakes Season11 Episode 6.

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.



Martha Stewart’s Stone Fruit Buckle with Peaches | Martha Bakes | Martha Stewart

Tarta de chocolate y peras - Eva Drigo (Chef Pastelera)

Repasamos ingredientes y procedimiento:
- Para la masa:
Procesar 230g de harina 0000 con 20g de cacao amargo, 150g de manteca fría y 100g de azúcar impalpable, hasta formar un arenado.
Agregar 1 huevo y seguir procesando hasta que se forme un bollo de masa.
Llevar a frío 30 minutos.
Estirar la masa y forrar una tartera de 24/26 cm de diámetro.
Cocinar en horno medio hasta que este ligeramente dorada.
- Para el relleno:
Realizar un caramelo con 100g de azúcar integral y una cucharada de manteca.
Agregar 2 peras peladas y cortadas en gajos y desglasar con 80cc de cognac.
Caramelizar las peras cuidando que no pierdan la textura.
- Para la cobertura:
Calentar 200cc de crema de leche y verterla sobre 250g de chocolate semi amargo picado.
Reservar unos segundos y remover hasta derretir todo el chocolate.
Colocar las peras sobre la masa cocida, cubrir con 2/3 de la crema de chocolate y llevar a la heladera por 3 horas.
Enfriar el resto de la crema de chocolate. Una vez que este fría batir hasta que quede aireada y decorar la tarta.