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.
FROZEN MOCHA TORTE
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
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.
TOFFEE-MOCHA CREAM TORTE
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
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.
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 KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE
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.
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
HAZELNUT MOCHA TORTE
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
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 :
DK'S 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.
Nutrition Facts : Calories 449.7, Fat 27.7, SaturatedFat 12.8, Cholesterol 97.1, Sodium 416.9, Carbohydrate 49.2, Fiber 1.5, Sugar 32.2, Protein 4.3
MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM
A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.
Provided by Martha Stewart
Categories Food & Cooking
Time 3h5m
Yield Makes 4 cups each (enough for one 8-inch layer cake)
Number Of Ingredients 16
Steps:
- Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
- Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
- Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
- Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
- Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.
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.
HEIDI'S MOCHA CREAM TORTE
I have been making this delicious cake for my daughter Heidi's birthday for the past 28 years. It comes from Pillsbury's Chocolate Lovers Cookbook, that was published in 1983. We hope you like it as much as we do.
Provided by reinecke53
Categories Dessert
Time 1h
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat the over to 350. Grease and flour three 9" round cake pans.
- In a large bowl, combine all of the crunch layer ingredients until crumbly.
- Firmly press 1/3 crunch mixture (about 1 cup) into each prepared pan.
- In the same bowl, place cake mix, pudding mix and water and blend.
- Add eggs, one at a time until well mixed.
- Add oil and finish mixing well.
- Pour into prepared cake pans, covering crunch layer completely.
- Bake for 25 - 30 minutes or until tooth pick comes out clean.
- Coll cake for 10 minutes in the pans, then invert onto cooling racks to cool completely.
- In a small bowl blend all frosting ingredients until smooth.
- Place one layer, crunch side up, on a serving plate and spread with 1/3 of the frosting.
- Repeat with the remaining layers and frosting.
- Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 387.1, Fat 27.5, SaturatedFat 9.9, Cholesterol 81.4, Sodium 180.3, Carbohydrate 33.6, Fiber 0.5, Sugar 28.6, Protein 3.4
CHOCOLATE MOCHA MOUSSE TORTE
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
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
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