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Mocha Nut Torte cont.
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in a large mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, in another mixing bowl, beat egg yolks until slightly thickened.
Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in
vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into
yolk mixture until combined. Add remaining salt to egg whites; beat on medium
speed until soft peaks form. Gradually beat in remaining sugar, about 2
tablespoons at a time, on high until stiff glossy peaks form and sugar is
dissolved. Gradually fold into batter just until blended. Divide among prepared
pans. Bake at 375° for 20-25 minutes or until tops spring back when
lightly touched. Invert pans; cool for 20 minutes. Remove from pans to wire
racks; cool completely. Remove waxed paper. In a small mixing bowl, beat cream
until it begins to thicken. Add confectioners' sugar and vanilla; beat until
stiff peaks form. Cover and refrigerate until assembling. In a large saucepan,
melt butter and chocolate over low heat. Remove from the heat. Stir in coffee,
vanilla and enough confectioners' sugar to achieve frosting consistency. Spread
filling between layers. Frost top and sides of cake. Garnish with pecans if
desired.
Yield: 12 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |