|
Mocha Torte Nana Henderson Yield: 8 servings Cake ¾ cup sifted cake flour ½ tsp. baking powder ½ tsp. salt 2 or 2½ squares unsweetened chocolate 5 eggs at room temperature ¾ cup plus 2 Tbsp. sugar ¼ cup cold water ¼ tsp. baking soda confectioners' sugar Grease a jelly roll pan (15&189"x10½"x1"). Line it with waxed paper and grease it again. Preheat the oven to 350o. Sift together the flour, baking powder and salt. Melt the unsweetened chocolate over hot water. Beat the eggs in a large mixing bowl until thick and light in color. Add ¾ cup sugar gradually, 2 tablespoons at a time, beating after each addition. Add the flour mixture all at once and blend with a wire whip, wooden spoon or spatula. Remove the chocolate from the hot water and immediately stir in the cold water, soda and sugar. Stir until thick and smooth. Stir the chocolate mixture quickly into the batter. Pour into the prepared pan. Bake for 18 - 20 minutes. Meanwhile sprinkle confectioners' sugar on a clean tea towel. When the cake is baked, turn immediately upside down on the sugared towel. Remove the waxed paper. Cool. Cut the cake into 4 equal parts and split each quarter horizontally, making 8 thick layers. You can go this far in the evening, place Saran wrap between each layer, and wrap the entire cake until the next day. Filling 2 cups chilled heavy cream 4 Tbsp. sugar 2 tsp. instant coffee ½ tsp. cinnamon 1 tsp. vanilla To fill the torte, whip together until stiff 1 cup heavy cream with 2 tablespoons sugar and 2 teaspoons instant coffee. Whip together the remaining heavy cream with 2 tablespoons sugar, ½ teaspoon cinnamon, 1 teaspoon vanilla. Alternate the two and finish by topping the 8th layer with the remainder. It is not necessary to frost the sides. Garnish as desired. Wrap loosely, store in the refrigerator at least half a day. Cut in 8 slices to serve. This recipe dates from 1958 when Don was an intern in Cooperstown. The wives of the interns traded recipes. This was one I have made many times. It goes together ahead of time, it looks nice, it tastes good and isn't too heavy. |
| Home | Table of Contents | Cake Index |