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Mocha Nut Torte

 Mocha Nut Torte
My husband doesn't like chocolate cake, but this spectacular three-layer torte is a favorite of his. I've been using this recipe for special occasions such as birthdays for many years. —Megan Shepherdson, Winnipeg, Manitoba
12 ServingsPrep: 40 min. + chilling Bake: 20 min. + cooling


  • 7 eggs, separated
  • 1 cup sugar, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups ground walnuts
  • 1-1/4 cups ground pecans
  • 1/4 cup dry bread crumbs
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt, divided
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 1/2 cup brewed coffee
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 to 3-1/4 cups confectioners' sugar
  • Pecan halves, optional


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Line three 9-in. round baking pans with waxed paper; set
  • aside.
  • Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks

2 of 2

Mocha Nut Torte (continued)

Directions (continued)

  • 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; with clean beaters, beat on medium
  • until soft peaks form. Gradually add remaining sugar, 2 tablespoons
  • at a time, beating on high after each addition until sugar is
  • dissolved. Continue beating until soft glossy peaks form. Fold a
  • fourth of the egg whites into batter, then fold in remaining whites.
  • Divide among prepared pans.
  • Bake 20-25 minutes or until tops spring back when lightly touched.
  • Invert pans; cool 20 minutes. Remove from pans to wire racks; cool
  • completely. Remove waxed paper.
  • In a small 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 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.
Nutritional Facts: 1 serving (1 slice) equals 479 calories, 26 g fat (10 g saturated fat), 161 mg cholesterol, 284 mg sodium, 57 g carbohydrate, 2 g fiber, 7 g protein.