CHOCOLATE MOCHA TORTE
one 9-inch torte
1 teaspoon vanilla extract
Shaved bittersweet or semi-sweet chocolate for garnish
Whole firm ripe fresh raspberries for garnish (optional)
Sift together the first 3 or 4 ingredients; set aside. In the top of a double boiler, melt chocolate over very hot, not boiling or simmering, water. In a large bowl, beat egg yolks until thick and lemon-colored; gradually beat in confectioners' sugar. Add melted chocolate and vanilla, blending well. Gently fold dry ingredients into egg yolk mixture. In a medium bowl, beat egg whites until stiff, but not dry, peaks are formed; carefully and gently fold into batter, blending thoroughly. Spoon batter into two greased 9-inch round layer pans lined with wax paper, dividing evenly. Bake in a preheated slow oven (325 degrees F.) for 25 minutes or until top of cake layers spring back when lightly touched with a finger. Remove from oven and cool in pans on wire rack for 10 minutes; remove from pans and cool completely. Just before serving, spoon half of the Mocha Cream over bottom torte layer, spreading evenly; top with second torte layer and spread remaining Mocha Cream over top of torte. Garnish torte with shaved bittersweet or semi-sweet chocolate.
Sift together the first 2 or 3 ingredients. In a chilled deep medium bowl, beat cream with chilled beaters at high speed of an electric mixer until soft peaks are formed. Gradually beat in cocoa mixture and vanilla; continue beating until stiff peaks are formed. Use immediately.
Note: May use 1 (16-ounce) container thawed frozen non-dairy whipped topping or reduced- fat or no-fat whipped topping, if desired. Do not add confectioners' sugar, but do fold in cocoa and instant coffee powder, blending thoroughly.
Variations: Bake batter in two greased and wax paper-lined 9-inch heart-shaped pans. Cut each baked cake layer in half horizontally, resulting in 4 thin cake layers. Double the ingredient amounts for the Mocha Cream and proceed as previously directed in assembling torte with 4 thin cake layers.
In a hurry?
Prepare 1 (18.25-ounce) package chocolate or chocolate fudge cake mix according to package direction.; add 1 teaspoon instant coffee powder, if desired. Prepare Mocha Cream and assemble as previously directed.