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Raspberry Mocha Torte

 Raspberry Mocha Torte
I combined three of my favorite things to make this dessert...raspberries, chocolate and coffee.—Adrene Schmidt, Waldersee, Manitoba
8-10 ServingsPrep: 1 hour Bake: 15 min. + chilling

Ingredients

  • 6 eggs, separated
  • 3/4 cup sugar, divided
  • 1 cup all-purpose flour
  • FILLING:
  • 1/3 cup sugar
  • 3 eggs
  • 2 egg yolks
  • 1 teaspoon instant coffee granules
  • 2 ounces semisweet chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 cup butter, softened
  • 1/2 cup raspberry jam
  • Fresh raspberries and mint, optional

Directions

  • In a large bowl, beat egg yolks and 1/2 cu sugar until thicken and
  • lemon-colored. In a small bowl, beat the egg whites on medium speed
  • until soft peak form. Gradually beat in remaining sugar, 1
  • tablespoon at a time, on high until stiff peaks form. Gently fold
  • into egg yolk mixture along with the flour.
  • Divide batter among three waxed paper-lined ungreased 9-in. round
  • baking pans. Bake at 350° for 15-20 minutes or until golden
  • brown. Cool for 10 minutes before removing from pans to wire racks.

2 of 2

Raspberry Mocha Torte (continued)

Directions (continued)

  • In a small saucepan, whisk the sugar, eggs, yolks and coffee
  • granules. Add chocolate. Cook over medium heat, stirring constantly,
  • until mixture reaches 160° and coats the back of a metal spoon.
  • Remove from the heat; stir in vanilla. Cool. In a small bowl, cream
  • butter. Gradually beat in cooled chocolate mixture until smooth.
  • To assemble, place one cake layer on a serving plate; spread with
  • half of the mocha filling. Top with another cake layer; spread with
  • raspberry jam. Place remaining cake on top; spread with the
  • remaining mocha filling. Refrigerate for 3 hours. Garnish with
  • raspberries and mint if desired. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 424 calories, 25 g fat (14 g saturated fat), 283 mg cholesterol, 244 mg sodium, 44 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.