Best Mocha Torte Recipes

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MOCHA HAZELNUT TORTE



Mocha Hazelnut Torte image

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

3/4 cup butter, softened
1-1/4 cups packed brown sugar
1 cup sugar
3 large eggs, room temperature
3 ounces unsweetened chocolate, melted and cooled slightly
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups 2% milk
FROSTING:
1 cup butter, softened
1 cup Nutella
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
1/2 cup chopped hazelnuts, toasted

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.

TOFFEE-MOCHA CREAM TORTE



Toffee-Mocha Cream Torte image

When you really want to impress someone, this scrumptious torte is just the thing to make! Instant coffee granules give the moist chocolate cake a mild mocha flavor, while the fluffy whipped cream layers, blended with brown sugar and crunchy toffee bits, are deliciously rich. -Lynn Rogers, Richfield, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water
TOPPING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
3 tablespoons light brown sugar
6 Heath candy bars (1.4 ounces each), crushed, divided

Steps:

  • Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

Nutrition Facts : Calories 487 calories, Fat 28g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 403mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE



Mocha Kahlua Ice Cream Torte with Hot Fudge Sauce image

Provided by Food Network

Categories     dessert

Time 4h25m

Number Of Ingredients 15

1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces)
6 tablespoons unsalted butter, melted
3 tablespoons sugar
2 tablespoons Kahlua
1 quart chocolate ice cream
1 pint coffee ice cream
4 tablespoons Kahlua
4 to 6 heath bars, crushed in food processor or with mallet
8 ounces of chopped semisweet chocolate
2 tablespoons, plus 1 teaspoon butter
1/2 cup sugar
1/2 cup heavy cream
1/4 cup hot water
1 teaspoon vanilla
Pinch of salt

Steps:

  • Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
  • Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
  • Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
  • Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

HAZELNUT MOCHA TORTE



Hazelnut Mocha Torte image

This dessert is reminiscent of fine European cakes. I recently made it for my mother, who is German, and it brought back fond memories for her.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 19

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
2 cups ground hazelnuts
1/4 cup all-purpose flour
MOCHA GANACHE:
8 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons instant coffee granules
BUTTERCREAM:
2/3 cup sugar
1/4 cup water
4 large egg yolks, room temperature
1 teaspoon vanilla extract
1 cup butter, softened
1/4 cup confectioners' sugar
Additional ground hazelnuts
Whole hazelnuts and chocolate leaves

Steps:

  • In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.

Nutrition Facts :

LAYERED MOCHA CREAM TORTE



Layered Mocha Cream Torte image

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

For crust
2 1/2 cups ground chocolate wafer cookies (from about 1 1/3 9-ounce packages)
1 1/2 tablespoons instant coffee powder
6 tablespoons (3/4 stick) unsalted butter, melted
For fillings
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
6 teaspoons instant coffee powder
1/2 cup sugar
3 tablespoons water
5 large egg whites
2 3/4 cups chilled whipping cream
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon

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.

CHOCOLATE MOCHA MOUSSE TORTE



Chocolate Mocha Mousse Torte image

Looking for a chocolate mocha mousse using Betty Crocker™ Super Moist™ dark chocolate cake mix? Then check out this delicious torte recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
1 cup water
1/2 cup sour cream
1/4 cup vegetable oil
3 eggs
3/4 cup slivered almonds, toasted if desired, finely ground
4 oz semisweet baking chocolate, chopped
2 cups whipping cream
2 tablespoons instant espresso powder
2/3 cup sugar
1/2 cup sliced almonds, toasted if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
  • In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
  • Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
  • Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
  • Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

Nutrition Facts : Calories 490, Carbohydrate 49 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 33 g, TransFat 1/2 g

HAZELNUT CHOCOLATE MOCHA TORTE



Hazelnut Chocolate Mocha Torte image

This cake is a base of hazelnut meringue topped by a mocha bavarian cream, covered by a thin layer of chocolate genoise and frosted with cocoa whipped cream. Can you say D E L I C I O U S !!! This is a time consuming dessert but so worth it. I love to entertain with this and hear the ohs and ahs. Plan on completing this 2 hours before serving to let the flavors mellow.

Provided by mommyoffour

Categories     Dessert

Time 4h

Yield 12 serving(s)

Number Of Ingredients 27

1 (1/4 ounce) envelope unflavored gelatin
1 1/4 cups milk
1 1/2 tablespoons instant coffee, preferably espresso
3 -4 tablespoons cognac or 3 -4 tablespoons brandy, to taste
4 egg yolks
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
3 ounces hazelnuts, ground
1/2 cup superfine sugar, plus
2 teaspoons superfine sugar
2 tablespoons cornstarch
3 egg whites
1/8 teaspoon cream of tartar
3 tablespoons unsalted butter
6 tablespoons flour
2 tablespoons unsweetened cocoa, preferably Dutch process
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
confectioners' sugar
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/3 cup unsweetened cocoa, preferably Dutch process
1/2 teaspoon vanilla
2 -3 ounces semisweet chocolate, at room temperature
confectioners' sugar

Steps:

  • MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
  • Line it with a layer of plastic wrap large enough to overhang the edges.
  • In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
  • In another small cup, stir the coffee into the cognac; set aside.
  • In a saucepan, scald the remaining 1 cup milk.
  • Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
  • Gradually beat in the scalded milk.
  • Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
  • Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
  • Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
  • When the custard is cool but not set, whip the cream until almost stiff.
  • Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
  • Carefully pour the bavarian cream into the prepared plastic lined bowl.
  • Refrigerate, covered until firm. (This may be made one day ahead.).
  • MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
  • Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
  • Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
  • Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
  • Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
  • Lightly fold the hazelnut mixture into the meringue.
  • Spread the meringue onto the 10 inch circle on the baking sheet.
  • Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
  • Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
  • If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
  • MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
  • Lightly butter a round, flat pan at least 12 inches in diameter.
  • Line the bottom of the pan with a circle of waxed paper or parchment.
  • Lightly butter and flour the paper and sides of the pan.
  • In a small saucepan, melt the butter over low heat.
  • Skim off the foam carefully.
  • Cool slightly.
  • Into a small bowl, sift the flour and cocoa together.
  • In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
  • Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
  • When the ingredients are almost but not quite homogeneous, fold in the melted butter.
  • Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
  • Remove from the oven and cool briefly in the pan.
  • Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
  • Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
  • Gently peel off the paper and allow the cake to cool.
  • ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
  • Equally carefully, invert the bavarian creme over the japonaise.
  • Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
  • Top the bavarian with the genoise, pressing it into a dome shape if necessary.
  • MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
  • Whip unti quite stiff.
  • Spread over the torte, flattening the top slightly.
  • TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
  • Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
  • At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.

Nutrition Facts : Calories 460.7, Fat 32, SaturatedFat 16.8, Cholesterol 194.9, Sodium 117.3, Carbohydrate 40, Fiber 2.7, Sugar 28.8, Protein 8.5

FROZEN MOCHA TORTE



Frozen Mocha Torte image

For an easy, make-ahead dessert that's elegant and luscious, try this recipe. The perfect blend of mocha and chocolate is in each cool, refreshing slice. -Aelita Kivirist, Glenview, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1 cup chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2/3 cup chocolate syrup
2 tablespoons instant coffee granules
1 tablespoon hot water
1 cup heavy whipping cream, whipped
Chocolate-covered coffee beans, optional

Steps:

  • In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.

Nutrition Facts : Calories 414 calories, Fat 23g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 222mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE RASPBERRY TORTE WITH MOCHA CREAM FILLING



Chocolate Raspberry Torte With Mocha Cream Filling image

This recipe needs two torte pans (I used Pampered Chef). If you do not have torte pans then follow the box directions to make two 8 or 9 inch layers and then make the cream filling as directed below. Also - This recipe was made using Betty Crocker Supermoist Devil's Food cake and the cake ingredients are listed below for that mix. If you are using a different brand, please follow the box instructions on the necessary ingredients to make the batter.

Provided by Mom2Rose

Categories     Dessert

Time 40m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package betty crocker supermoist devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 1/2 cups whipping cream
1/3 cup packed brown sugar
1 tablespoon powdered instant coffee
2 cups fresh raspberries

Steps:

  • Preheat oven to 350°F (180°C).
  • Grease and flour torte pans; set aside.
  • Prepare cake mix according to package directions; divide batter equally between pans.
  • Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
  • Remove from oven to cooling rack, cool 5 minutes.
  • Remove cakes from pans; cool completely.
  • Meanwhile in chilled bowl, beat cream until it begins to thicken.
  • Gradually add sugar and coffee; continue beating until stiff.
  • Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
  • Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
  • Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
  • Keep refrigerated until serving and refrigerate leftovers, if any.

Nutrition Facts : Calories 420.1, Fat 28.2, SaturatedFat 9.8, Cholesterol 93.6, Sodium 387.7, Carbohydrate 40.9, Fiber 2.4, Sugar 23.4, Protein 5

MOCHA BROWNIE TORTE



Mocha Brownie Torte image

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

1 (15 1/2 ounce) package fudge brownie mix
2 eggs, beaten
2 tablespoons water
1/2 cup chopped pecans
1 cup whipping cream
3 tablespoons brown sugar, plus
1 teaspoon brown sugar
2 teaspoons instant coffee

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.

MAPLE-MOCHA BROWNIE TORTE



Maple-Mocha Brownie Torte image

This impressive-looking dessert is at the top of my list of speedy standbys. It's simple to make because it starts with a boxed brownie mix. Then the nutty brownie layers are dressed up with a fluffy frosting that has a rich creamy texture and irresistible maple taste. -Amy Flory, Cleveland, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package brownie mix (13x9-inch pan size)
1/2 cup chopped walnuts
2 cups heavy whipping cream
2 teaspoons instant coffee granules
1/2 cup packed brown sugar
1-1/2 teaspoons maple flavoring
1 teaspoon vanilla extract
Chocolate curls or additional walnuts, optional

Steps:

  • Preheat oven to 350°. Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour into two greased 9-in. round baking pans. , Bake 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in the brown sugar, maple flavoring and vanilla. , Spread 1-1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator.

Nutrition Facts :

DARK MOCHA TORTE



Dark mocha torte image

Try this rich torte as part of a selection of mini chocolate desserts - or assiete

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h10m

Yield Makes 12 slices

Number Of Ingredients 14

175g dark chocolate , broken into pieces
100g unsalted butter , room temperature
100g golden caster sugar
2 eggs plus 1 yolk, lightly beaten
85g ground toasted hazelnut
25g plain flour
2 tbsp strong espresso coffee
175g plain flour
½ tsp baking powder
50g cocoa powder
50g icing sugar
140g unsalted butter , diced
3 egg yolks
crème fraîche or whipping cream, to serve

Steps:

  • first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
  • To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.

Nutrition Facts : Calories 437 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.14 milligram of sodium

MOCHA CREAM TORTE



Mocha Cream Torte image

My guests never guess that this impressive chocolate dessert relies on a packaged cake mix. Mocha flavor and cream cheese frosting make it special. -Mary Lonse, Chatfield, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped walnuts
1 tablespoon mocha-flavored coffee drink mix
1 package dark chocolate cake mix (regular size)
FROSTING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
2 tablespoons sour cream
3 tablespoons mocha-flavored coffee drink mix
4 cups confectioners' sugar

Steps:

  • Grease and flour three 9-in. round baking pans. Line bottoms with waxed paper; grease and flour the paper. In a small bowl, combine the cracker crumbs, brown sugar, butter, walnuts and drink mix; press into prepared pans. , Prepare cake batter according to package directions; pour over prepared crusts. Bake according to package directions. Cool for 10 minutes; remove from pans to wire racks to cool completely. Remove waxed paper., For frosting, in a large bowl, beat the cream cheese, butter, sour cream and drink mix until fluffy. Add confectioners' sugar; beat until smooth. , Place one cake layer, crunchy side up, on a serving plate. Spread with 3/4 cup frosting. Repeat with remaining layers and frosting. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE MOCHA TORTE



Chocolate Mocha Torte image

A mocha filling is spread between the layers of this decadent chocolate cake that's piled high with flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 30

CAKE:
1/2 cup baking cocoa
1/2 cup boiling water
2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FILLING:
5 tablespoons all-purpose flour
1 cup whole milk
1 cup butter, softened
1 cup sugar
1/2 teaspoon instant coffee granules
2 teaspoons water
2 teaspoons baking cocoa
1 teaspoon vanilla extract
1 cup chopped pecans
FROSTING:
1/2 cup shortening
1/4 cup butter, softened
2 tablespoons plus 1-1/2 teaspoons evaporated milk
1 tablespoon boiling water
1-1/2 teaspoons vanilla extract
Dash salt
3-3/4 cups confectioners' sugar, divided
Pecan halves, optional

Steps:

  • For cake, make a paste of cocoa and water; cool and set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Blend in cocoa mixture. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, in a saucepan, combine flour and milk until smooth. Bring to a boil over low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., Meanwhile, cream butter and sugar until light and fluffy. Dissolve coffee in water; add to creamed mixture along with cocoa, vanilla and cooled milk mixture. Beat until fluffy, about 5 minutes. Fold in nuts. , Cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. , For frosting, in a large bowl, cream shortening and butter until light and fluffy. Add the milk, water, vanilla, salt and half of the confectioners' sugar; mix well. Beat in the remaining confectioners' sugar until smooth and fluffy. Spread frosting between layers and over the top and sides of cake. Garnish with pecan halves if desired.

Nutrition Facts : Calories 660 calories, Fat 35g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 457mg sodium, Carbohydrate 84g carbohydrate (62g sugars, Fiber 2g fiber), Protein 6g protein.

MOCHA NUT TORTE



Mocha Nut Torte image

My husband doesn't like chocolate cake, but this spectacular three-layer torte is a favorite of his. I've been using this recipe for special occasions such as birthdays for many years. -Megan Shepherdson, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

7 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla extract
1-1/4 cups ground walnuts
1-1/4 cups ground pecans
1/4 cup dry bread crumbs
1 teaspoon baking powder
3/4 teaspoon salt, divided
FILLING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
MOCHA FROSTING:
1 teaspoon vanilla extract
1/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
1/2 cup brewed coffee
2 teaspoons vanilla extract
3 to 3-1/4 cups confectioners' sugar
Pecan halves, optional

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.

Nutrition Facts : Calories 479 calories, Fat 26g fat (10g saturated fat), Cholesterol 161mg cholesterol, Sodium 284mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.

MOCHA CREAM CHOCOLATE TORTE



Mocha Cream Chocolate Torte image

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

1 package pudding-included German chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons instant coffee crystals
1 1/4 cups milk
1 cup butter, softened
1/4 cup powdered sugar
chocolate sprinkles, if desired

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.

AMAZING HAZELNUT-MOCHA TORTE



Amazing Hazelnut-Mocha Torte image

Make and share this Amazing Hazelnut-Mocha Torte recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 1h

Yield 1 Torte, 8 serving(s)

Number Of Ingredients 13

1 cup hazelnuts
4 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons butter, soft
1 cup icing sugar, sifted
2 tablespoons strong hot coffee
1 teaspoon cocoa
1/2 teaspoon pure vanilla extract
1 cup whipping cream
1 teaspoon white sugar
1 tablespoon coffee liqueur (such as Kahlua or Tia Maria)

Steps:

  • Preheat oven to 350 F; line the bottoms of two eight-inch cake pans with parchment paper or wax paper and set aside.
  • Prepare cake: first, place nuts in food processor and finely chop; remove from processor and set aside.
  • Add eggs and white sugar to food processor and process until well mixed.
  • Add flour, baking powder and chopped nuts to egg/sugar mixture in processor; pulse only until combined.
  • Divide batter evenly between the two pans and take for 20 minutes, or until a tester comes out clean.
  • Remove layers from pans and cool on a rack (remove paper).
  • Prepare filling: place butter and sifted icing sugar in a mixing bowl and.
  • cream together using an electric mixer.
  • Add hot coffee, cocoa and vanilla; combine well.
  • Place one cake layer on a serving plate, spread this mixture over the cake layer (use all of it) and then cover with the second cake layer.
  • Cover well and refrigerate.
  • Shortly before serving, prepare topping: in a chilled mixing bowl, with an electric mixer whose beaters have been chilled, beat whipping cream with the sugar and coffee liqueur.
  • Spread over top and sides of torte, and serve.

Nutrition Facts : Calories 419.4, Fat 26.7, SaturatedFat 10.2, Cholesterol 154.1, Sodium 180.7, Carbohydrate 40.7, Fiber 1.8, Sugar 35.6, Protein 6.5

MOCHA MAGIC TORTE



Mocha Magic Torte image

This is a rich cake and very delicious. You may be surprised by the thought of mayonnaise in the cake, but it is the ingredient that helps make it nice and moist.

Provided by Carol

Categories     Desserts     Cakes     Torte Recipes

Time 2h15m

Yield 12

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
⅓ cup instant coffee granules
1 ⅓ cups water
1 ⅔ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup mayonnaise
3 (1 ounce) squares unsweetened chocolate, melted
4 (1 ounce) squares unsweetened chocolate
½ cup milk
2 tablespoons instant coffee powder
1 egg, beaten
1 cup butter
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans, and line them with wax paper or parchment.
  • Sift flour with baking soda. Dissolve 1/3 cup instant coffee in the water.
  • In a large bowl, beat white sugar, 3 eggs, and vanilla until light and fluffy. Blend in mayonnaise and the melted chocolate. Add flour mixture alternately with the coffee to the batter, one-third at a time; mix with electric mixer on low speed after each addition. Pour batter into prepared pans.
  • Bake in preheated oven until cake tester inserted in center comes out clean, about 35 minutes. Cool cake in pans for 10 minutes. Remove, and cool completely on wire racks.
  • Melt 4 squares chocolate with milk and 2 tablespoons instant coffee in a double boiler; blend until smooth. Pour hot chocolate mixture into the beaten egg, whisking constantly. Allow to cool.
  • In a mixing bowl, cream butter and confectioners' sugar until light and fluffy. Add chocolate mixture to butter mixture, and blend frosting well.
  • When layers have cooled, cut each horizontally to make 4 layers. Fill and frost the cake with the frosting.

Nutrition Facts : Calories 692.3 calories, Carbohydrate 82.3 g, Cholesterol 110.5 mg, Fat 40.6 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 17.9 g, Sodium 404 mg, Sugar 58.2 g

MOCHA BROWNIE TORTE



Mocha Brownie Torte image

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

1 package fudge brownie mix (15.5 oz)
1/4 cup water
2 eggs
1/2 cup finely chopped nuts (optional)
1 1/2 cups whipping cream
1/3 cup packed brown sugar
1 tablespoon powdered instant coffee
shaved chocolate

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.

RASPBERRY MOCHA TORTE



Raspberry Mocha Torte image

I combined three of my favorite things to make this dessert...raspberries, chocolate and coffee.-Adrene Schmidt, Waldersee, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 13

6 eggs, separated
3/4 cup sugar, divided
1 cup all-purpose flour
FILLING:
1/3 cup sugar
3 eggs
2 egg yolks
1 teaspoon instant coffee granules
2 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
1 cup butter, softened
1/2 cup raspberry jam
Fresh raspberries and mint, optional

Steps:

  • In a large bowl, beat egg yolks and 1/2 cu sugar until thicken and lemon-colored. In a small bowl, beat the egg whites on medium speed until soft peak form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into egg yolk mixture along with the flour., Divide batter among three waxed paper-lined ungreased 9-in. round baking pans. Bake at 350° for 15-20 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks., In a small saucepan, whisk the sugar, eggs, yolks and coffee granules. Add chocolate. Cook over medium heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool. In a small bowl, cream butter. Gradually beat in cooled chocolate mixture until smooth., To assemble, place one cake layer on a serving plate; spread with half of the mocha filling. Top with another cake layer; spread with raspberry jam. Place remaining cake on top; spread with the remaining mocha filling. Refrigerate for 3 hours. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 424 calories, Fat 25g fat (14g saturated fat), Cholesterol 283mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.

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