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.
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Cooking Village
[email protected]This torte is a must-try for any chocolate lover.
Brooklyn Williams
[email protected]Overall, this torte was a success! It was a bit challenging to make, but the end result was worth it.
Syed Ali Rizvi
[email protected]The frosting was a bit too thick for my taste, but the cake itself was delicious.
Rabbi Pro
[email protected]This torte was a bit time-consuming to make, but it was worth the effort. It was a beautiful and delicious dessert.
X3 F3AR
[email protected]The torte was easy to make and turned out great! I would definitely recommend this recipe.
showrov saruar
[email protected]This torte was a bit too sweet for my taste, but it was still very good.
NDIHO ABOTI
[email protected]I made this torte for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Suborna Sakila
[email protected]This recipe was easy to follow and produced a stunning torte. The coffee and chocolate flavors were well-balanced, and the cake was moist and delicious.
Ranjith Kumara
[email protected]The torte turned out beautifully and was a hit at my dinner party. Everyone loved the rich chocolate flavor and the creamy frosting.
Rajesh Mahat
[email protected]This layered mocha cream torte was a delightful treat! The combination of coffee and chocolate flavors was perfect, and the cake was moist and fluffy. I especially enjoyed the whipped cream frosting, which was light and airy.