TOFFEE MOCHA CREAM TORTE
Our daughter, Susann found this in Taste of Home,and now makes it for every celebration. Unbelievably rich and good. She is such a good cook anyway.LOL
Provided by Ann Arber
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in eggs and vanilla.
- Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
- Dissolve coffee in water;add to batter.
- Beat for two minutes.
- Pour into 3 greased and floured 9" round pans.
- Bake at 350 for 16-20 minutes, until toothpick comes out clean.
- Cool for ten minutes Remove from pans to wire rack to cool completely.
- FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
- Add cream and brown sugar.
- Beat until stiff peaks form.
- Place cake on a serving plate;top with 1/3 of topping.
- Sprinkle with 1/3 of crushed candy.
- Repeat twice.
- Let sit in refrigerator at least twelve hours.
Nutrition Facts : Calories 786.2, Fat 46, SaturatedFat 28, Cholesterol 169.7, Sodium 576.9, Carbohydrate 90.3, Fiber 3.4, Sugar 59.6, Protein 8.7
CREAMY MOCHA FROZEN DESSERT
Light as a feather, this cool, satisfying dessert is delicious and impressive to serve. It's an excellent dessert to take to a potluck because it can be made ahead and stored in the freezer. -Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish. , In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.
Nutrition Facts :
MOCHA CREAM CHOCOLATE TORTE
Simple chocolate cake filled and frosted with a rich mocha cream. Uses cake mix for easy preparation. From the Pillsbury Bake Off cookbook. This was an entry in 1986.
Provided by D2thaK
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven 350*.
- Grease and flour 13x9 inch pan.
- In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
- Beat 2 minutes at high speed,.
- Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
- Gradually stir in milk.
- Cook over medium heat until mixture thickens and boils, stirring constantly.
- Remove from heat; cover with plastic wrap.
- Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
- In large bowl beat margarine and powdered sugar until well blended.
- Gradually add cooled coffee mixture; beat until light and fluffy.
- To assemble torte, cut cooled cake in half lengthwise.
- Slice each half in half horizontally to make 4 layers.
- Place 1 layer on serving tray.
- Spread top with frosting mixture.
- Repeat with remaining layers and frosting.
- Frost sides and top of cake.
- Sprinkle top of torte with chocolate curls if desired.
- Store in refrigerator.
MOCHA HAZELNUT TORTE
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.
Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.
MOCHA BROWNIE TORTE
This is a lovely and rich but easy to make torte. Starts with a mix and comes out delicious...looks and tastes completely homemade!
Provided by Karen..
Categories Dessert
Time 38m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 2- 8 inch round cake pans.
- Line each with a wax paper circle and grease again.
- Combine brownie mix, eggs and water and mix well.
- Stir in pecans.
- Spread batter evenly in the prepared pans.
- Bake for 15 to 18 minutes.
- Cool for 5 minutes and remove from pans to cool completely on racks.
- Peel waxed paper from layers.
- Beat whipping cream until foamy.
- Gradually add sugar and coffee, beating until stiff peaks form.
- Spread whipped cream mixture on bottom brownie layer.
- Top with remaining layer and finish frosting sides and top with whipped cream mixture.
- Chill until serving time.
MOCHA TORTE 1936
Mom's note says she got this one from Mrs. Holmes. I think I need to warn you that I'm kind of flying blind on this one. I found a couple of pictures that may be representative and Mom's directions are kind of cryptic. I will share a picture of the recipe so you can see it, too. I've examined some other Mocha Torte Recipes to...
Provided by Marcia McCance
Categories Other Desserts
Number Of Ingredients 14
Steps:
- 1. CAKE: Separate and beat the yolks (reserve the whites), adding the sugar a little at a time.
- 2. Add the flour, stir to incorporate, then add the nuts and stir. NOTE: If you cannot find ground nuts you can grind them yourself in a food processor. To keep from making nut butter, use 1/4 C of the sugar to help grind the nuts.
- 3. Beat the egg whites to stiff peaks and then fold into above mixture and pour into two well greased 8" round cake pans. (May need to line pans with parchment paper.)
- 4. Bake 300, for 45 minutes After baked, let cool 20 minutes, and then remove from pans and let cool completely. I am not really sure how many layers this will make. I've provided for two layers but a whole pint of whipping cream between 2 layers seems excessive, so, perhaps it makes 3 or 4 layers (each layer cut in half ?) which would make better sense (to me, at least).
- 5. THE FILLING: Whip the cream, gradually add the cocoa, powdered sugar and coffee essence, while continuing to beat.
- 6. Assemble: Place bottom layer on decorative plate, spread 1/3 of the filling to within 1 inch of outside edge, position another layer on top and repeat, ending up with last cake layer on top.
- 7. FROSTING: cream the butter, 1 C of sugar, and the cocoa essence... if you need to adjust the consistency either add more sugar or a little more butter. More butter will make it lighter and fluffier, more sugar will make it stiffer and heavier. (Do not melt the butter, it should be slightly cool, just out of the fridge for about 10-20 minutes -- room temperature is too soft.)
- 8. OPTIONAL: To keep the frosting from being too salty, use unsalted butter and then add 1/4 tsp of salt. FROST THE CAKE and garnish as you please (with chocolate coffee beans, or shaved chocolate, or whatever you wish)
- 9. I've tried to fill out the directions for you... if I've forgotten something please comment and let me know. Thanks!! You can do a search for "coffee essence" and "cocoa essence" to see what those ingredients are and where to find them. I discovered that they sell coffee essence at Amazon.com. Who knew?
LAYERED MOCHA CREAM TORTE
Categories Coffee Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- Make crust:
- Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
- Make fillings:
- Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
- Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
- Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
- Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
- Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
- Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.
MOCHA CREAM
A tasty coffee flavored whipped cream perfect for fillings and/or frostings.
Provided by Carol
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 4
Steps:
- Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g
MOCHA MOUSSE TORTE (FLOURLESS)
I love it. Chocolate and coffee, what not to love? It's very easy too. Use the best chocolate you can get your hands on, since it's the main thing here. Cook time doesn't count 6 hours of chill time.
Provided by Nolita_Food
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Tools: 10" springform pan.
- Preheat oven to 325 degrees F.
- Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
- Remove from heat and let cool (about 15 minutes).
- Whisk in beaten eggs slowly until fully incorporated.
- Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
- Let cool completely in pan before removing sides.
- Cover and chill at least 6 hours.
- Garnish with fresh fruits, powder sugar, or chocolate ganache.
MOCHA BROWNIE TORTE
The first time I made this, when it came out of the oven I thought I had made a mistake but I thought, what the hey, I will finish it off! I'm glad I did. It has become a favorite with family and friends alike. It is an attractive rich chocolate dessest that is very easy to make. And so delicious!
Provided by bert2421
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Grease and flour 2 round layer pans (9").
- Blend brownie mix (dry), water and eggs.
- Stir in nuts.
- Spread in pans.
- (This will look skimpy but persevere.) Bake 20 minutes. Be careful not to overbake. Check at 15 minutes.
- Cool 5 minutes in pans; remove from pans and place layers on wire racks to cool thoroughly.
- In chilled bowl, beat cream until it begins to thicken.
- Gradually add sugar and coffee; continue beating until stiff.
- Fill layers with 1 cup of the whipped cream mixture.
- Frost with remaining whipped cream mixture.
- Sprinkle with shaved chocolate or chocolate curls.
- Chill at least 1 hour before serving.
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