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Fruit Crowned Chocolate Mocha Cream Torte Recipe
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter||1 Cup (16 tbs), melted|
|For mocha filling|
|Sugar||1⁄2 Cup (8 tbs)|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Semi sweet baking chocolate||2 Ounce (2 Squares, 1 Ounce Each)|
|Whipping cream||1 Cup (16 tbs)|
|Powdered sugar||2 Tablespoon|
|Semi sweet chocolate||8 Ounce (8 Squares, 1 Ounce Each)|
|Finely ground pecans||1 1⁄2 Cup (24 tbs)|
|Instant coffee granules||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Strawberries/Raspberries||1⁄4 Cup (4 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 7940 Calories from Fat 5077
% Daily Value*
Total Fat 583 g896.5%
Saturated Fat 295.5 g1477.7%
Trans Fat 0 g
Cholesterol 2762.3 mg
Sodium 1090.3 mg45.4%
Total Carbohydrates 637 g212.2%
Dietary Fiber 33.3 g133%
Sugars 508.8 g
Protein 95 g189.2%
Vitamin A 207% Vitamin C 51.2%
Calcium 102.6% Iron 126.9%
*Based on a 2000 Calorie diet
Line bottom and sides of 4 (8-inch) round cake pans with aluminum foil leaving 2-inch edge of aluminum foil; grease and flour bottoms only.
In large mixer bowl beat eggs at medium high speed until light and foamy (2 to 3 minutes).
Add 1 cup sugar and flour; continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
Add 1 cup butter and 8 squares melted chocolate; continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
Add ground pecans; continue beating until well mixed.
Spoon 1/4 batter into each pan; tap lightly on counter to remove any large air bubbles.
Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.
(Cake top is crusty and cake may shrink while cooling.) Cool 5 minutes; using aluminum foil, lift cake from pans.
Cool completely; remove aluminum foil.
Brush edges of cake to remove crumbs.
Meanwhile, in 2-quart saucepan stir together 1/2 cup sugar and cornstarch; stir in half-and-half to dissolve cornstarch.
Add all remaining filling ingredients.
Cook over medium heat, stirring often, until mixture comes to a full boil (6 to 8 minutes).
Boil, stirring constantly, 1 minute.
Remove from heat.
Cover surface with plastic wrap; refrigerate until completely cooled (2 to 3 hours).
In chilled small mixer bowl beat all topping ingredients at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes).
Stir 1 cup topping into cooled mocha filling.
(Mocha filling will be very stiff before mixing in topping.) Place one cake round on serving plate.
Frost top only of cake with 1/3 mocha filling.
Top with second cake round and frost with 1/3 mocha filling.
Place third cake round on top of filling.
Frost top with remaining 1/3 mocha filling.
Top with remaining cake layer.
Frost and decoratively pipe top of cake with remaining topping.
Refrigerate at least 3 hours before serving.
Just before serving, decorate top with sliced strawberries.