Taste of Home
Raspberry Mocha Torte
TOTAL TIME: Prep: 1 hour Bake: 15 min. + chilling
YIELD: 8-10 servings.
I combined three of my favorite things to make this dessert...raspberries, chocolate and coffee.—Adrene Schmidt, Waldersee, Manitoba
Ingredients
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6 eggs, separated
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3/4 cup sugar, divided
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1 cup all-purpose flour
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FILLING:
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1/3 cup sugar
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3 eggs
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2 egg yolks
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1 teaspoon instant coffee granules
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2 ounces semisweet chocolate, melted
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1 teaspoon vanilla extract
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1 cup butter, softened
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1/2 cup raspberry jam
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Fresh raspberries and mint, optional
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 slice: 424 calories, 25g fat (14g saturated fat), 283mg cholesterol, 244mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 8g protein.
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