Chocolate Mocha Torte Recipes

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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

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 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.

DEEP DARK MOCHA TORTE



Deep Dark Mocha Torte image

Looking for the ultimate chocolate cake? Indulge in a multilayered chocolate cake with homemade ganache.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1/3 cup granulated sugar
1/3 cup rum or water
1 1/4 teaspoons instant espresso coffee granules
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
1 1/2 cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1/3 cup whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans, or spray with baking spray with flour. Make and cool cakes as directed on box for 8- or 9-inch rounds. Refrigerate layers about 45 minutes for easier handling.
  • Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
  • In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
  • In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
  • Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 54 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 37 g, TransFat 1 g

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.

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 MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  • Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  • Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

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.

MOCHA MACAROON TORTE



Mocha Macaroon Torte image

Provided by Food Network

Time 1h23m

Yield 12 servings

Number Of Ingredients 11

1 (18-oz.) pkg. Pillsbury ® Refrigerated Chocolate Chunk Cookies
1 (8-oz.) pkg. cream cheese, softened
1 egg
1/2 cup coconut
1/4 cup sugar
2 tablespoons brewed coffee
1 teaspoon vanilla
1/3 cup semisweet chocolate chips
1/4 cup sugar
1/4 cup chopped pecans
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

Steps:

  • Heat oven to 350 degrees F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350 for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
  • While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
  • Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator.

MOCHA MOUSSE TORTE (FLOURLESS)



Mocha Mousse Torte (Flourless) image

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

1 1/2 cups butter
12 ounces semi-sweet chocolate chips
4 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1 cup strong brewed coffee
7 large eggs, lightly beaten
fresh fruit, to garnish
powdered sugar, to garnish
chocolate ganache, to garnish

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.

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

MOCHA-ALMOND TORTE



Mocha-Almond Torte image

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

Provided by DallasDiva22

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons instant coffee crystals
1 tablespoon milk
2/3 cup butter
3 cups sifted powdered sugar
1 1/2 ounces unsweetened chocolate, melted and cooled (1 1/2 squares)
2 egg yolks
1 frozen loaf pound cake, thawed
1/2 cup almond paste
3 tablespoons water
2 -3 tablespoons toasted sliced almonds

Steps:

  • Mocha Frosting:.
  • Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
  • Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.

Nutrition Facts : Calories 435.7, Fat 27.5, SaturatedFat 10.5, Cholesterol 66, Sodium 113.8, Carbohydrate 46.5, Fiber 3.1, Sugar 40.2, Protein 5.9

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

CHOCOLATE MOUSSE TORTE



Chocolate Mousse Torte image

Ringed with a row of vanilla wafers, this layered chocolate torte is topped with a creamy topping, fresh raspberries, and chocolate curls.

Provided by Allrecipes Member

Categories     Tortes

Time 3h10m

Yield 16

Number Of Ingredients 9

37 each NILLA Wafers, divided
4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
2 cups cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
¼ cup sugar
2 tablespoons milk
¾ cup fresh raspberries

Steps:

  • Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
  • Beat pudding mixes and 2 cups milk with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until well blended.
  • Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
  • Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

Nutrition Facts : Calories 237 calories, Carbohydrate 31 g, Cholesterol 19.9 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 309.9 mg, Sugar 22.6 g

CHOCOLATE MOCHA CAKE II



Chocolate Mocha Cake II image

Chocolate and coffee, one of the greatest flavor combinations of all time come together in this delicious cake.

Provided by Roxanne39

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 9

¾ cup shortening
1 ½ cups white sugar
2 eggs
2 ¼ cups all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
1 ½ teaspoons baking soda
1 ¼ cups strong, hot, brewed coffee
½ cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • Cream the sugar and the shortening together until light. Add the eggs, one at a time, beating well after each one.
  • Sift the flour, salt, baking soda, and baking powder together. Set aside.
  • Mix coffee and cocoa together until smooth. Add alternately with the flour mixture to the creamed mixture. Beat for 2 minutes then pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Frost when cooled.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 22.5 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 163.1 mg, Sugar 12.6 g

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 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

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