FOR THE CAKE
2 cups all-purpose flour (240 g)
2 tablespoons unsweetened cocoa powder
1/4 cup granulated sugar (45 g)
1/2 cup cold unsalted butter, cut into pieces (100 g)
1/4 cup whole milk (60 ml)
FOR THE FILLING
1 cup unsalted butter, softened (200 g)
1 cup confectioners' sugar (150 g)
6 tablespoons instant coffee powder (90 ml)
1 tablespoon freshly brewed coffee
1 1/2 tablespoons whole milk
FOR THE CAKE
2 cups all-purpose flour (240 g)
2 tablespoons unsweetened cocoa powder
1/4 cup granulated sugar (45 g)
1/2 cup cold unsalted butter, cut into pieces (100 g)
1/4 cup whole milk (60 ml)
FOR THE FILLING
1 cup unsalted butter, softened (200 g)
1 cup confectioners' sugar (150 g)
6 tablespoons instant coffee powder (90 ml)
1 tablespoon freshly brewed coffee
1 1/2 tablespoons whole milk
Preheat the oven to 400°F (200°C)
PREPARE THE CAKE: In a large bowl, whisk together flour, cocoa powder, and granulated sugar
Add in cold unsalted butter and, using your fingertips, mix until a crumbly mixture forms
Make a well in the center and pour in milk
Gradually incorporate flour into the mixture until a batter forms
Butter 16 molds (about 6.5 cm in diameter) with the batter
Furrow the batter at the bottom of each mold with a fork
Bake for about 35 minutes or until lightly golden brown
Let cool and refrigerate
PREPARE THE FILLING: In a stand mixer, beat unsalted butter and confectioners' sugar until light and fluffy
In a small bowl, whisk together instant coffee powder and whole milk
Add the mixture to the butter mixture in batches, mixing well after each addition
Refrigerate the filling
When the torts are completely cool, fill with the coffee cream using a piping bag
Store in the refrigerator covered with aluminum foil or plastic wrap until serving time
285 calories per unit
