Fudge Mocha Torte Food

MOCHA FUDGE

Steps:

• In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
• When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

MOCHA FUDGE SAUCE

Steps:

• In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice 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.

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.

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.

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.

EASY MILK-MOCHA FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides.
• Microwave chocolate and milk in microwaveable bowl on HIGH 2 min.; stir. If chocolate is not completely melted; continue to microwave in 15-sec. increments until chocolate is completely melted when stirred.
• Add remaining ingredients; stir until coffee is dissolved.
• Spread onto bottom of prepared pan.
• Refrigerate 3 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.

MOCHA FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
• Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan.
• Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork.
• Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.

MOCHA FUDGE CAKE

Steps:

• Preheat oven to 375 degrees. Butter the inside of a 12-to 14-cup Bundt pan with 2 teaspoons softened butter.
• Into a mixing bowl, sift together flour, baking powder, baking soda and salt.
• Put egg whites and 1/4 cup sugar into a food processor outfitted with the metal blade. Process about 8 seconds. With the machine running, add 2 tablespoons warm water through the feed tube. Process 2 minutes or until the mixture is thick and holds its shape. Scrape the mixture into a 1-quart mixing bowl.
• Add egg yolks, 1 1/2 cups sugar, the cocoa and coffee powder to the processor (do not wash it first). Process for 1 minute. Add butter, then process for 1 minute, stopping the machine occasionally to scrape down the bowl. Add vanilla and yogurt and process about 5 seconds.
• Add flour mixture and pulse just until it is almost totally incorporated. Do not overprocess.
• Scrape in the egg white mixture. Pulse 2 or 3 times or until egg whites are almost, but not totally, blended.
• Pour and scrape the mixture into the buttered pan. Bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes.
• Invert cake onto a wire rack and remove from the pan. Let cool completely. Frost with mocha frosting.

MOCHA-ALMOND FUDGE PIE

Steps:

• Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
• Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
• Let pie stand at room temperature 15 minutes. Cut into wedges and serve.

MOCHA BROWNIE TORTE

Steps:

• Heat oven to 350.
• Grease and flour 2 round layer pans (9").
• Blend brownie mix (dry), water and eggs.
• Stir in nuts.
• Spread in pans.
• (This will look skimpy but persevere.) Bake 20 minutes. Be careful not to overbake. Check at 15 minutes.
• Cool 5 minutes in pans; remove from pans and place layers on wire racks to cool thoroughly.
• In chilled bowl, beat cream until it begins to thicken.
• Gradually add sugar and coffee; continue beating until stiff.
• Fill layers with 1 cup of the whipped cream mixture.
• Frost with remaining whipped cream mixture.
• Sprinkle with shaved chocolate or chocolate curls.
• Chill at least 1 hour before serving.

MOCHA BROWNIE TORTE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2- 8 inch round cake pans.
• Line each with a wax paper circle and grease again.
• Combine brownie mix, eggs and water and mix well.
• Stir in pecans.
• Spread batter evenly in the prepared pans.
• Bake for 15 to 18 minutes.
• Cool for 5 minutes and remove from pans to cool completely on racks.
• Peel waxed paper from layers.
• Beat whipping cream until foamy.
• Gradually add sugar and coffee, beating until stiff peaks form.
• Spread whipped cream mixture on bottom brownie layer.
• Top with remaining layer and finish frosting sides and top with whipped cream mixture.
• Chill until serving time.

MOCHA ANGEL FOOD TORTE

Steps:

• In a large bowl, combine the milk, pudding mix and coffee; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping., Cut cake in half horizontally; place the bottom layer on a serving plate. Spread with half of the pudding mixture. Top with remaining cake., Fold remaining whipped cream into remaining pudding mixture; spread over top and sides of cake. Sprinkle with crushed candy bars. Chill for 2 hours before serving.