Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CHOCOLATE MOCHA TORTE

Serves: 14
If they like it, it serves 14 otherwise  - thinking face emoji
Totaltime: 1 hour 10 minutes

Ingredients

  • For the pecan layer:
    2 1/2 cups pecan pieces
    1/2 cup sugar
    1/4 teaspoon salt
    1/2 cup (1 stick) unsalted butter, melted

    For the chocolate fudge layer
    8 ounces semisweet chocolate, chopped
    1 cup heavy cream
    4 tablespoons (1/2 stick) unsalted butter, softened
    2 tablespoons light corn syrup

    For the mocha layer:
    5 eggs at room temperature
    1 1/2 cups light brown sugar
    5 ounces unsweetened chocolate
    2 teaspoons cornstarch
    2 teaspoons instant coffee powder
    1 cup (2 sticks) unsalted soft butter

    Frosting:
    2 1/2 cups heavy cream
    3 ounce package instant vanilla pudding
    2 tablespoons instant coffee powder
    3/4 cup confectioner's sugar
    Chocolate coffee beans

Preparation

  • the pecan layer:
    Butter the bottom and sides of a 10-inch spring form pan.
    Chop pecans finely in a food processor. Combine with sugar, salt, and butter. Press the mixture evenly over the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap, and refrigerate for an hour.

    The chocolate fudge layer:
    Melt chocolate and cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture to a bowl.
    Allow to cool, then spread over the pecan layer. Cover and refrigerate for an hour.

    The mocha layer:
    Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat until thick and bubbly.
    Remove from heat. Add the chocolate, and stir to melt. Dissolve the coffee in a tablespoon of hot water.
    Add to the chocolate mixture. Blend in the butter. Spread mixture over the fudge layer. Cover and refrigerate for an hour or until very firm.

    Frosting:
    Whip the cream with the instant pudding until thick and firm. Gradually mix in the confectioner's sugar.
    Dissolve the coffee in a tbsp of hot water. Cool coffee and blend in the whipped cream.

    Remove the sides of the spring form. Frost the sides of torte with the mocha cream. Using a pastry bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped mocha cream over the cake. Decorate with chocolate coffee beans

Have you tried the recipe?

Chocolate mocha torte

Add Comment

* Required information
1000
Enter the word hand backwards.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook