Best Mocha Nut Torte Recipes

MOCHA NUT TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper; set aside. , Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into yolk mixture until combined. , Add remaining salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Divide among prepared pans. , Bake 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool 20 minutes. Remove from pans to wire racks; cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Cover and refrigerate until assembling., In a large saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in coffee, vanilla and enough confectioners' sugar to achieve frosting consistency. Spread filling between layers. Frost top and sides of cake. Garnish with pecans if desired.

MOCHA NUT TORTE

Steps:

• Mocha Topping: In saucepan, mix sugar and cornstarch and gradually stir in coffee and chocolate. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute. Blend in butter and vanilla. When thoroughly cool, fold in whipped cream. Torte: Grease 2 (9-inch) pans. Line with wax paper, then grease paper. Beat egg yolks with 3/4 cup sugar until thick and pale. Add flour and baking powder and beat again until smooth. In separate bowl, beat egg whites until foamy; add remaining 1/4 cup sugar and beat to soft peaks. Mix together the walnuts and crumbs. Add to yolk mixture. Stir to mix well. Fold egg whites into yolks and nut mixture. Spoon into prepared pans. Bake 30 minutes at 350° until slight imprint remains. Cool in pans 10 minutes. Invert onto rack, loosen, and peel off paper. Fill and frost when cool. Refrigerate.