LAYERED MOCHA CREAM TORTE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • For the 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 the 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

Directions

  • 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.
  • Serves 12

Notes

A chocolate lovers dream!

Categories: Dessert  Pie 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!