Mocha Nut Torte
Ready In: 1 hr
Serves: 12
Yields: 1 three layer cake
Ingredients
- 7 large eggs, seperated
- 1 cup granulated sugar, divided in half
- 1 teaspoon vanilla extract
- 1 1⁄4 cups walnuts, ground
- 1 1⁄4 cups pecans, ground
- 1⁄4 cup breadcrumbs, plain
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt, divided
Filling
- 1 cup heavy cream
- 1⁄2 cup confectioners' sugar
- 1 teaspoon vanilla extract
Mocha Frosting
- 1⁄4 cup butter, soft
- 4 (1 ounce) baker's chocolate squares
- 1⁄2 cup brewed coffee
- 2 teaspoons vanilla extract
- 3 cups confectioners' sugar
- pecan halves (optional)
Directions
- Preheat oven to 375°; Line three 9 inch round cake pans with waxed paper; set aside.
- Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
- In another mixing bowl, beat egg yolks until slightly thickened.
- Gradually add 1 cup of the granulated sugar beating until thick and lemon colored; beat in vanilla.
- Combine nuts, bread crumbs, baking powder and 1/2 teaspoon of the salt; stir into the egg mixture until combined.
- Add remaining 1/4 teaspoon of the salt to the egg whites and beat with electric mixer on medium speed until soft peaks form.
- Gradually beat in remaining 1/2 cup of the granulated sugar, 2 tablespoons at a timebeating on high until stiff glossy peaks form and the sugar is completely dissolved.
- Gradually fold egg white mixture into the batter until just blended.
- Divide batter amongst prepared cake pans and bake in preheated oven for 20-25 minutes.
- Cool 20 minutes, then remove from pans and complete cooling on wire racks; remove waxed paper.
- In a small bowl, beat heavy cream until it begins to thicken.
- Add confectioner's sugar and vanilla, beating until stiff peaks form.
- Cover and chill until you're ready to assemble the cake.
- In a large saucepan, melt butter and chocolate over low heat; then remove from burner.
- Stir in coffee, vanilla and confectioner's sugar.
- Spread the chilled filling between the three layers, stacking them as you go.
- Then cover the tops and sides of the cake with the mocha frosting; garnish with the pecan halves.
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