Recipe: Yummy Deep Dark Mocha Torte

Deep Dark Mocha Torte, Spread ganache over side and top of torte. Deep Dark Mocha Torte Ain't yo mamas chocolate cake! A great recipe is at the heart of every memorable meal. Cooks.com - Recipe - Simple Chocolate Croissants. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. For cake, make a paste of cocoa and water; cool and set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Deep Dark Mocha Torte you can enjoy.

Prepare: less then 5 Minute
Cook Time: 15 Minute

Ingredients that must be prepared for Deep Dark Mocha Torte :

1. It's of cake -
2. It's 1 packages of Betty Crocker SuperMoist chocolate fudge cake mix -
3. It's 1 1/3 cup of water -
4. set 1/2 cup of vegetable oil -
5. It's 3 of eggs -
6. It's 1/3 cup of granulated sugar -
7. It's 1/3 cup of rum -
8. Make ready 1 1/4 tsp of instant espresso coffe (dry) -
9. It's of mascarpone filling -
10. You need 16 oz of mascarpone cheese -
11. set 1 cup of powdered sugar -
12. Make ready 1 tsp of vanilla -
13. Make ready of chocolate ganache -
14. You need 1 1/2 cup of semi sweet chocolate chips -
15. Make ready 6 tbsp of BUTTER -
16. You need 1/3 cup of heavy whipping cream -

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. By: The Canadian Living Test Kitchen. This elegant European-style torte layers walnut cake with coffee buttercream then envelops it all in mocha.

Deep Dark Mocha Torte instructions :

1. Heat oven to 350° Fahrenheit. Grease bottoms only of 2 round, 8 1/2 or 9 1/2 in pans, with shortening. Lightly flour..
2. Beat cake mix, water, oil, and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans..
3. Bake 29-39 min or until a toothpick inserted in center, comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove to wire rack. Cool completely, about 1 hour..
4. Meanwhile, stir sugar, rum, and coffee ( dry) in 1 qt saucepan, until coffee is dissolved. Heat to boiling, stirring occasionally, remove from heat. Cool completely. Make Mascarpone filling and chocolate ganache..
5. Cut each cake layer horizontally to make 2 layers each. Brush about 1 tablespoon of rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup mascarpone filling. Frost side and top of cake with chocolate ganache. Store I'm Refrigerator..
6. *Mascarpone Filling *.
7. Beat all ingredients in medium bowl with electric mixer on low just until blended.
8. * Chocolate Ganache*.
9. Heat all ingredients in 1 qt saucepan over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
10. *from Betty Crocker SuperMoist Cake Mix Recipes* April 2004 edition.

Serves For 2 Person
Kcal: 70
Fat: 12g
Carbs: 19g
Protein: 22g
Sugar: 22g

For the buttercream, soften the butter until creamy before adding it to the cooled egg mixture. Meanwhile, melt butter in large saucepan on medium-low heat. Whisk in milk and cook over medium heat until thickened and bubbly, stirring constantly. Grease with butter, then dust with cocoa powder, tapping out excess. Stir until chocolate is completely melted. Spread ganache over side and top of torte. Deep Dark Mocha Torte Ain't yo mamas chocolate cake! A great recipe is at the heart of every memorable meal. Cooks.com - Recipe - Simple Chocolate Croissants. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. For cake, make a paste of cocoa and water; cool and set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. By: The Canadian Living Test Kitchen. This elegant European-style torte layers walnut cake with coffee buttercream then envelops it all in mocha. For the buttercream, soften the butter until creamy before adding it to the cooled egg mixture. Meanwhile, melt butter in large saucepan on medium-low heat. Whisk in milk and cook over medium heat until thickened and bubbly, stirring constantly. Grease with butter, then dust with cocoa powder, tapping out excess. Stir until chocolate is completely melted. High quality dark chocolate is a marvel in itself. Deep in richness, slightly fruity and floral in flavor, and complex in a mouth-coating bitterness that's surprisingly pleasant, it's no wonder that chocolate single-handedly transformed our expectations for pastry over the past two centuries. Rather than muting the intense flavor of chocolate with hefty ingredients like flour and cups of. See more ideas about Mocha cake, Cupcake cakes, Desserts. Fruit makes an excellent snack or simple dessert option. That's the idea behind this fresh peach recipe, drizzled with a dark chocolate sauce. A flavorful and delicate treat to add a touch of sweetness to your day; peaches are sweet and sour, so pairing them with chocolate is a perfect winning combination. Celebrate with at least a sliver of a slice. Beat egg whites until stiff but not dry. Sift together flour, cornstarch and baking powder over egg whites. Spread ¾ cup mocha frosting over the top. Follow with a third of coffee cream. Place second cake disk on top, and repeat with frosting and cream.