WALNUT MOCHA TORTE
Walnuts or pecans are the key ingredients in this moist, easy to make cake. Top it with a mocha frosting for a sweet sensation.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line the bottoms of two 8x1-1/2-inch round cake pans with parchment or waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl combine nuts, flour, and baking powder; set aside.
- In a blender or food processor combine eggs and sugar; cover and blend or process until smooth. Add nut mixture. Cover and blend or process until smooth. Spread batter evenly in the prepared pans.
- Bake for 20 to 25 minutes or until cakes spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
- Spread Mocha Frosting on each layer; stack layers. Loosely cover and chill frosted cake for 2 to 24 hours. If desired, top with chocolate curls.
- Makes 8 servings Mocha Frosting
- Mocha Frosting: In a chilled small mixing bowl dissolve instant coffee crystals in whipping cream; add sugar, unsweetened cocoa powder, and vanilla. Beat with an electric mixer on medium speed just until stiff peaks form (tips stand straight).
Nutrition Facts : Calories 455 kcal, Carbohydrate 34 g, Cholesterol 147 mg, Protein 9 g, SaturatedFat 10 g, Sodium 122 mg, Sugar 27 g, Fat 34 g, UnsaturatedFat 23 g
CARAMEL-PECAN MOCHA LAYER CAKE
My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.
Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.
MOCHA-PECAN TORTE
This is a lovely torte for Valentine's day or any other occasion you can think of for it. It is time consuming to make, and definitely not for a beginning cook, but the results are simply divine! Definitely not diet friendly! From Southern Living, February 1986.
Provided by JenSmith
Categories Dessert
Time 1h30m
Yield 1 8-inch torte, 12 serving(s)
Number Of Ingredients 18
Steps:
- For the torte:.
- Line the bottom of 4 8-inch round cakepans with waxed paper. Grease and flour the waxed paper and set aside.
- Combine egg yolks, sugar, and baking powder; beat at hight speed of an electric mixer for 2-3 minutes or until mixture is thick and lemon colored. Combine cocoa and breadcrumbs, and stir ino the yolk mixture. Stir in vanilla; fold in ground pecans.
- Beat egg whties (at room temperature) in a large mixing bowl until stiff peaks form; gently fold 1/4 of eggs whties into yolk mixture. Pour batter evenly itno the prepared pans, spreading top to smooth.
- Bake at 350 F for 15 minutes or until layers spring back when they are lightly touched. Do not overbake! Cool in pans for 5 minutes, then invert onto wire racks, gently peeling off the waxed paper. Let cool completely.
- Make the Mocha-Buttercream Frosting:
- Dissolve instant coffee powder in water; set aside. Cream butter in a large mixing bowl; add coffee mixture and cocoa. Gradually add powdered sugar alternately with half-&-half, beating until mixture is light and fluffy. Beat in vanilla.
- Make the Chocolate Hearts and Shavings:.
- Melt the chocolate on topp of a double boiler over hot water. Line a baking sheet with aluminum foil; pour chocolate onto baking sheet.
- For rippled chocolate hearts, gently shake baking sheet until chocolate is level and about 1/4 inch thick. Let chocolate cool 5-10 minutes. Gently run a metal deocrating comb over chocolate to achieve a rippled effect and to flatten chocolate to about 1/8 inch thickness. Lest stand until chocolate is firm.
- Firmly press a 1-inch heart-shaped cutter into choclate, cutting through chocolate completly. Lift cutter up, and remove cutout by getnly pressing through cutter with a small wooden utensil. (Fingers leave prints). Cut out 12 chocolate hearts.
- Break remainign chocolate into small pieces. Shave edges of chocolate with a vegetable peeler, holding chocolate with paper towels so that the heat from your hand doesn't melt the chocolate. Reserve hearts and shavings.
- Frosting the Torte:.
- Measure and set aside 1 1/2 cups Mocha-Buttercream Frosting for piping. Spread remainging frosting between layers and top and sides of torte.
- Spoon reserved frosting inot a large decorating bag fitted with large metal tip No. 5 (star tip). Pipe 12 decorative mounds of frosting evenly around top edges of torte. Fit decorating bag with large metal tip No. 1. Pipe remaining frosting around base of torte ina shell design.
- Gently nestle a chocolate heart at an angle inot each mound of frosting on top of torte; place a maraschino cherry half at base of each on the inside. Sprinkle chocolate shavings in center of torte. Chill until ready to serve.
Nutrition Facts : Calories 662.8, Fat 34, SaturatedFat 13.1, Cholesterol 179.1, Sodium 186.3, Carbohydrate 89, Fiber 3.5, Sugar 82.4, Protein 7.3
AMAZING HAZELNUT-MOCHA TORTE
Make and share this Amazing Hazelnut-Mocha Torte recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 1h
Yield 1 Torte, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F; line the bottoms of two eight-inch cake pans with parchment paper or wax paper and set aside.
- Prepare cake: first, place nuts in food processor and finely chop; remove from processor and set aside.
- Add eggs and white sugar to food processor and process until well mixed.
- Add flour, baking powder and chopped nuts to egg/sugar mixture in processor; pulse only until combined.
- Divide batter evenly between the two pans and take for 20 minutes, or until a tester comes out clean.
- Remove layers from pans and cool on a rack (remove paper).
- Prepare filling: place butter and sifted icing sugar in a mixing bowl and.
- cream together using an electric mixer.
- Add hot coffee, cocoa and vanilla; combine well.
- Place one cake layer on a serving plate, spread this mixture over the cake layer (use all of it) and then cover with the second cake layer.
- Cover well and refrigerate.
- Shortly before serving, prepare topping: in a chilled mixing bowl, with an electric mixer whose beaters have been chilled, beat whipping cream with the sugar and coffee liqueur.
- Spread over top and sides of torte, and serve.
Nutrition Facts : Calories 419.4, Fat 26.7, SaturatedFat 10.2, Cholesterol 154.1, Sodium 180.7, Carbohydrate 40.7, Fiber 1.8, Sugar 35.6, Protein 6.5
MOCHA BROWNIE TORTE
This is a lovely and rich but easy to make torte. Starts with a mix and comes out delicious...looks and tastes completely homemade!
Provided by Karen..
Categories Dessert
Time 38m
Yield 10-12 serving(s)
Number Of Ingredients 8
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-ALMOND TORTE
Make and share this Mocha-Almond Torte recipe from Food.com.
Provided by DallasDiva22
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mocha Frosting:.
- Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
- Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.
Nutrition Facts : Calories 435.7, Fat 27.5, SaturatedFat 10.5, Cholesterol 66, Sodium 113.8, Carbohydrate 46.5, Fiber 3.1, Sugar 40.2, Protein 5.9
DARK MOCHA TORTE
Try this rich torte as part of a selection of mini chocolate desserts - or assiete
Provided by Good Food team
Categories Dessert, Dinner
Time 1h10m
Yield Makes 12 slices
Number Of Ingredients 14
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.
Nutrition Facts : Calories 437 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.14 milligram of sodium
LAYERED MOCHA CREAM TORTE
Categories Coffee Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
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.
MOCHA
If you have a coffee machine, treat yourself to a comforting, chocolatey mocha. You don't need to be a trained barista with our easy recipe
Provided by Kane Statton
Categories Breakfast, Brunch
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
More about "mocha pecan torte food"
MOCHA PECAN TORTE - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)소요 시간 30분서빙 121회 섭취량당 칼로리 397
- Grease a 9-inch springform pan; line bottom with parchment paper. Grease paper; dust with flour. Set aside. In a small heavy saucepan combine butter and chocolate. Stir over low heat till melted and smooth; set aside.
- Place eggs and sugar in a blender container or food processor bowl. Cover and blend or process until smooth. Add nuts. Blend or process about 1 minute or until nearly smooth. Add melted chocolate mixture, cocoa powder, and liqueur; blend or process just until combined. Spread batter evenly in the prepared pan.
- Bake in a 350 degrees F oven for 35 to 40 minutes or until sides are puffed and set about 2 inches in from edge of pan. Place cake on a wire rack; cool thoroughly. Loosen sides of cake; remove sides of pan. Invert cake onto rack. Remove parchment paper. Place rack with cake on baking sheet. Pour warm Mocha Glaze over cake, covering top and sides.
- Pour melted baking bar into a plastic storage bag. Snip one corner of the bag to make a small opening. Starting at center of cake, pipe a spiral to the outer edge. Draw 8 to 10 lines with a toothpick from center of cake to edge at regular intervals to achieve a spider web effect. If necessary, chill cake until glaze is partially set but still sticky (5 to 10 minutes). Press nuts onto sides of cake. Transfer cake to plate and refrigerate. Makes 12 to 16 servings.
MOCHA BUTTERCREAM TORTE | CANADIAN GOODNESS - DAIRY FARMERS …
From dairyfarmersofcanada.ca
MOCHA-PECAN TORTE RECIPE BY SOUTHERN.CHEF | IFOOD.TV
From ifood.tv
AUTUMN MINESTRONE AND PUMPKIN BAKED WITH CREAM - THE GUARDIAN
From theguardian.com
MOCHA-PECAN TORTE RECIPE - RECIPEOFHEALTH.COM
From recipeofhealth.com
COCOLAT'S MOCHA PECAN TORTE - LA BELLE CUISINE
From labellecuisine.com
MOCHA TORTE RECIPE | MYRECIPES
From myrecipes.com
MOCHA-PECAN TORTE RECIPE
From recipenode.com
MOCHA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE MOCHA TORTE | EPICURIANTIME.COM
From epicuriantime.com
DARK MOCHA TORTE RECIPE | RECIPES.NET
From recipes.net
PECAN TORTE WITH BOURBON WHIPPED CREAM – LEITE'S …
From leitesculinaria.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
GERMAN CHOCOLATE MOCHA TORTE - LUNDS & BYERLYS
From lundsandbyerlys.com
MOCHA PECAN TORTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love