Dks Mocha Cream Chocolate Torte Food

DARK MOCHA TORTE

Steps:

• first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
• To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.

CHOCOLATE MOCHA MOUSSE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
• Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
• Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
• Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

CHOCOLATE RASPBERRY TORTE WITH MOCHA CREAM FILLING

Steps:

• Preheat oven to 350°F (180°C).
• Grease and flour torte pans; set aside.
• Prepare cake mix according to package directions; divide batter equally between pans.
• Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
• Remove from oven to cooling rack, cool 5 minutes.
• Remove cakes from pans; cool completely.
• Meanwhile in chilled bowl, beat cream until it begins to thicken.
• Gradually add sugar and coffee; continue beating until stiff.
• Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
• Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
• Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
• Keep refrigerated until serving and refrigerate leftovers, if any.

TOFFEE-MOCHA CREAM TORTE

Steps:

• Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

HEIDI'S MOCHA CREAM TORTE

Steps:

• Heat the over to 350. Grease and flour three 9" round cake pans.
• In a large bowl, combine all of the crunch layer ingredients until crumbly.
• Firmly press 1/3 crunch mixture (about 1 cup) into each prepared pan.
• In the same bowl, place cake mix, pudding mix and water and blend.
• Add eggs, one at a time until well mixed.
• Add oil and finish mixing well.
• Pour into prepared cake pans, covering crunch layer completely.
• Bake for 25 - 30 minutes or until tooth pick comes out clean.
• Coll cake for 10 minutes in the pans, then invert onto cooling racks to cool completely.
• In a small bowl blend all frosting ingredients until smooth.
• Place one layer, crunch side up, on a serving plate and spread with 1/3 of the frosting.
• Repeat with the remaining layers and frosting.
• Garnish with chocolate curls, if desired.

LAYERED MOCHA CREAM TORTE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
• Make fillings:
• Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
• Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
• Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
• Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
• Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
• Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.

DK'S MOCHA CREAM CHOCOLATE TORTE

Steps:

• Heat oven 350*.
• Grease and flour 13x9 inch pan.
• In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
• Beat 2 minutes at high speed,.
• Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
• Gradually stir in milk.
• Cook over medium heat until mixture thickens and boils, stirring constantly.
• Remove from heat; cover with plastic wrap.
• Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
• In large bowl beat margarine and powdered sugar until well blended.
• Gradually add cooled coffee mixture; beat until light and fluffy.
• To assemble torte, cut cooled cake in half lengthwise.
• Slice each half in half horizontally to make 4 layers.
• Place 1 layer on serving tray.
• Spread top with frosting mixture.
• Repeat with remaining layers and frosting.
• Frost sides and top of cake.
• Sprinkle top of torte with chocolate curls if desired.
• Store in refrigerator.

MOCHA CREAM CHOCOLATE TORTE

Steps:

• Heat oven 350*.
• Grease and flour 13x9 inch pan.
• In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
• Beat 2 minutes at high speed,.
• Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
• Gradually stir in milk.
• Cook over medium heat until mixture thickens and boils, stirring constantly.
• Remove from heat; cover with plastic wrap.
• Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
• In large bowl beat margarine and powdered sugar until well blended.
• Gradually add cooled coffee mixture; beat until light and fluffy.
• To assemble torte, cut cooled cake in half lengthwise.
• Slice each half in half horizontally to make 4 layers.
• Place 1 layer on serving tray.
• Spread top with frosting mixture.
• Repeat with remaining layers and frosting.
• Frost sides and top of cake.
• Sprinkle top of torte with chocolate curls if desired.
• Store in refrigerator.

DEEP DARK MOCHA TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans, or spray with baking spray with flour. Make and cool cakes as directed on box for 8- or 9-inch rounds. Refrigerate layers about 45 minutes for easier handling.
• Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
• In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
• In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
• Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

TOFFEE MOCHA CREAM TORTE

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in eggs and vanilla.
• Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
• Dissolve coffee in water;add to batter.
• Beat for two minutes.
• Pour into 3 greased and floured 9" round pans.
• Bake at 350 for 16-20 minutes, until toothpick comes out clean.
• Cool for ten minutes Remove from pans to wire rack to cool completely.
• FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
• Add cream and brown sugar.
• Beat until stiff peaks form.
• Place cake on a serving plate;top with 1/3 of topping.
• Sprinkle with 1/3 of crushed candy.
• Repeat twice.
• Let sit in refrigerator at least twelve hours.

ONE-BOWL CHOCOLATE MOCHA CREAM CAKE

Steps:

• TO PREPARE CAKE:.
• Preheat oven to 350°F.
• Combine flour and next 6 ingredients(through salt) in a large bowl.
• Add mayonnaise and oil beat with a mixer at low speed until well blended.
• Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.
• Stir in chocolate; pour batter into 9x13" baking dish coated with cooking spray.
• Bake for 30 minutes or until wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• TO PREPARE MOCHA CREAM:.
• Combine water and granules in a large bowl stir until granules dissolve.
• Add marshmallow creme; beat with a mixer at low speed until smooth.
• Fold in whipped topping.
• Spread mocha cream over top of cake; drizzle with chocolate syrup and sprinkle with nuts.