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Mocha Torte Recipe
|Castor sugar||4 Ounce (125 Gram)|
|Plain chocolate||4 Ounce, melted and cooled (125 Gram)|
|Coffee powder||1 Teaspoon|
|Water||45 Milliliter (3 Tablespoon)|
|Flour||30 Milliliter, sifted (2 Tablespoon)|
|Egg whites||6 , beaten|
|Coffee cream||1 Tablespoon|
|Coffee powder||2 Teaspoon|
|Double cream||10 Fluid Ounce, whipped (300 Milliliter)|
|Castor sugar||2 Ounce (50 Gram)|
Serving size: Complete recipe
Calories 3160 Calories from Fat 1879
% Daily Value*
Total Fat 211 g324.3%
Saturated Fat 30.6 g153%
Trans Fat 0 g
Cholesterol 1120.4 mg
Sodium 356.6 mg14.9%
Total Carbohydrates 280 g93.5%
Dietary Fiber 7.5 g30%
Sugars 233.7 g
Protein 48 g95.5%
Vitamin A 27.9% Vitamin C 0.2%
Calcium 20.5% Iron 45.6%
*Based on a 2000 Calorie diet
Gradually beat in the melted chocolate, coffee powder and water.
Quickly fold in the flour, then the egg whites.
Divide between three well-greased 20 cm./ 8 in.sandwich tins and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Bake for 30 to 35 minutes, or until a knife inserted into the centres comes out clean.
Cool on a wire rack.
Meanwhile to make the coffee cream, beat all the ingredients together until they are thoroughly blended.
Chill in the refrigerator for 1 hour.
Put one cake on a plate and cover with a little of the coffee cream.
Continue making layers, finishing with a layer of cream over the top and sides of the cake.