Mocha Nut Torte Recipe
Mocha Nut Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 7 eggs, separated
  • 1 cup sugar, divided
  • 1 teaspoon 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
  • FILLING:
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • MOCHA FROSTING:
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 1/2 cup brewed coffee
  • 2 teaspoons vanilla extract
  • 3 to 3-1/4 cups confectioners' sugar
  • Pecan halves, optional

Directions

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 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.
Originally published as Mocha Nut Torte in Taste of Home December/January 2007, p28

Nutritional Facts

1 slice: 479 calories, 26g fat (10g saturated fat), 161mg cholesterol, 284mg sodium, 57g carbohydrate (50g sugars, 2g fiber), 7g protein.

  • 7 eggs, separated
  • 1 cup sugar, divided
  • 1 teaspoon 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
  • FILLING:
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • MOCHA FROSTING:
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 1/2 cup brewed coffee
  • 2 teaspoons vanilla extract
  • 3 to 3-1/4 cups confectioners' sugar
  • Pecan halves, optional
  1. 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.
  2. Meanwhile, preheat oven to 375°. In another 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Mocha Nut Torte in Taste of Home December/January 2007, p28

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