Cocoa Torte Mexicano Food

MEXICAN COCOA TORTE

Steps:

• Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan.
• Cook over very low heat, stirring constantly, until smooth and creamy.
• Cool to room temperature.
• Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly.
• Shape into smooth ball and chill 1 hour.
• Divide dough into 4 pieces.
• Line two cookie sheets with aluminum foil and mark two 8-inch circles on each.
• Place balls of dough on foil and
• press with fingers into marked circles.
• Bake at 375 degrees for 10 to 12 minutes or until almost set.
• Cool on cookie sheets.
• Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff.
• Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture.
• Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
• Chill several hours.
• Garnish with Mini Chips.

MEXICAN TACO TORTE

Steps:

• Prepare 8 inch springform pan by greasing well.
• Preheat oven to 400 degrees.
• In large skillet cook pork and beef mixture.
• Remove meat and saute peppers, onions and garlic in same pan.
• In bottom of springform pan, layer tortilla, refried beands, meat mixture, green chilies, and sweet pepper and onion mixture.
• Top with cheese.
• Repeat layers until pan is full, ending with tortilla and cheese.
• Cover with foil and bake for 40 minutes.
• Remove from oven and allow to sit for 10 minutes, loosen edges around pan and remove tart.
• Slice and serve topped with a dollop of sourcream.

CREME DE COCOA TORTE

Steps:

• Cake:.
• Mix cake and pudding mixes together and sift into large bowl.
• Add sour cream, eggs, water and oil and beat on low speed until moistened, then at medium speed for 2 minutes.
• Stir in chocolate chips.
• Divide batter evenly into 2-9 inch pans.
• Bake at 325 degree oven for 33-37 minutes.
• Insert toothpick into center to check to see if done and adjust time accordingly.
• Cool completely on wire racks.
• Raspberry Sauce:.
• Place raspberries in blender and process until smooth.
• Add powdered sugar, Grand Marnier and orange juice concentrate and process until blended.
• Pour through wire mesh strainer lined with cheese cloth.
• Press with back of spoon against sides of thestrainer to squeeze out liquid.
• Discard seeds.
• Creme de Cocoa Filling:.
• Refrigerate bowl and beaters before mixing heavy cream (I usually put them in the fridge after putting the cake in the oven).
• Beat cream, cocoa and creme de cocoa on high speed until stiff peaks form (do NOT over beat).
• Keep in refrigerater until ready to assemble cake.
• Topping:.
• Place chocolate bar, whipping cream, butter and creme de cocoa in small sauce pan together and melt stilrring constantly.
• Let stand until almost at room temperature.
• Assembling:.
• Using thread, cut each cooled cake layer into half, forming 4 thin cake layers.
• Place first cake layer, cut side up, onto cake plate.
• Spread half of creme de cocoa filling onto first cake layer.
• Top with other half of cake, cut side up.
• Pour Raspberry sauce over second layer and let soak in a minute.
• Top with next cake layer, cut side down.
• Spread the rest of the creme de cocoa filling onto third layer and top with the fourth cake layer, cut side down.
• Pour room temp topping over cake and let run down sides.
• Keep refrigerated until ready to serve and if there are any leftovers.
• My friend tops with chocolate leaves but I have never tried.
• Cut into very thin slices!

MEXICAN COFFEE FUDGE

Steps:

• Butter an 8" square baking dish and set aside.
• Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.
• In a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil. Do not stir or scrape down sides.
• Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°F).
• Remove from heat; allow to cool to 110°F, then with a rubber spatula scrape in espresso mixture. In an electric mixer, using paddle attachment, beat mixture until it loses its gloss and thickens.
• Spread fudge evenly into prepared 8" square pan. Let cool for 20 minutes, then cut into 12 pieces.