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Mocha Rum Torte Recipe
|Sponge cake||2 Pound|
|Instant coffee powder||4 Tablespoon|
|Solid vegetable shortening||1⁄2 Ounce|
|Chocolate vermicelli||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 7802 Calories from Fat 2450
% Daily Value*
Total Fat 278 g427.8%
Saturated Fat 156.5 g782.6%
Trans Fat 1.9 g
Cholesterol 1460.9 mg
Sodium 2496.1 mg104%
Total Carbohydrates 1185 g395%
Dietary Fiber 22.2 g88.9%
Sugars 714 g
Protein 130 g259.6%
Vitamin A 151.1% Vitamin C
Calcium 136.4% Iron 204.7%
*Based on a 2000 Calorie diet
Place sugar, butter, and milk in saucepan.
Stir over low heat until sugar dissolves and butter melts.
Bring to boiling point, stir in instant coffee.
Pour on to cake crumbs.
Soak gelatine in water, then place over hot water to dissolve.
Stir into cake mixture with rum.
Take out 4 tablespoons of mixture and reserve for rum balls.
Turn remaining mixture into a well-greased, 8 in. springform pan.
To reserved mixture add enough extra cake crumbs to make firm dough.
Roll mixture to make the size of golf balls.
Cut firmed balls into halves, brush with lightly beaten egg-white or warmed jam.
Toss in chocolate vermicelli.
Icing Mix together chopped chocolate, vegetable shortening and rum.
Place over hot water until chocolate melts.
Stir well until smooth.
Pour icing over cake while still in tin.
Refrigerate at least 2 hours until firm.
Before removing cake from tin, slip point of very sharp knife round chocolate to release from tin.