Mocha and Nut Torte

Recipes of Desserts and Fruits

Ingredients for Mocha and Nut Torte

• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 3 1/2 cups walnuts or pecans, finely ground
• 6 eggs, separated
• 2 tablespoons instant coffee
• 1 1/2 cups sugar
• 1/8 teaspoon salt

For the filling and icing:

• 6 tablespoons butter
• 4 ozs. unsweetened chocolate
• 1 1/2 tablespoons instant coffee
• 2 cups powdered sugar
• 1/3 cup milk
• 2 eggs
• 1 teaspoon vanilla

Preparation of Mocha and Nut Torte

1. Preheat oven to 350º. Grease two 9-inch cake pans. Line the bottoms with wax paper.

2. Mix the flour, baking powder and nuts; mix well.

3. In the bowl of an electric mixer beat egg yolks until pale (3 minutes), add coffee and sugar. Beat until very thick (5 minutes).

4. In a large bowl beat egg whites with the salt until stiff but not dry. Fold the egg whites into the yolks. Add the nuts with the flour, folding gently until blended.

5. Divide batter into prepared pans. Bake 35-40 minutes. Let cool in pans for 10 minutes and unmold over racks to cool.

6. Prepare the filling and icing. Place the butter and chocolate to melt over hot water on moderate heat. Stir until melted. Add coffee and stir to dissolve. Remove from heat and set aside to cool.

7. In a bowl mix sugar, milk, eggs, and vanilla. Place in a larger bowl half filled with ice and cold water. Add cooled chocolate and beat at high speed for 3-4 minutes until mixture is fluffy arid thick.

8. If you wish, brush the cakes with brandy or Kahlúa. Spread with filling. Cover with top layer. Spread icing smoothly over top and sides of torte. Refrigerate 2-3 hours.