IMG_5515This is another of those recipe clippings I found last week.  It is again from the January 1995 issue of Bon Appetit.  It is from an article about a holiday dessert table.  It is certain fit for that but I think it would be great for a dinner party anytime of year.  You can make it well ahead and freeze it until you need it.

IMG_5514I made mine a few days ago and kept it frozen until I had time to finish it.  It can also be served frozen like an ice cream cake or thawed and served at room temperature.  I haven’t decided which way I like it best.

IMG_5486IMG_5491IMG_5492IMG_5496It is a wonderful combination of chocolate cookie crust filled with a heavenly and light mocha mouse and smooth coffee flavored whipped cream all layered with dark chocolate cookie crumbs. Light and smooth and very flavorful.

Layer Mocha Cream Torte


2 1/2 cups ground chocolate wafer cookies (from about 1½ 9-ounce packages)
1 ¼ tablespoons instant coffee powder 6 tablespoons (K stick) unsalted butter, melted

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
6 teaspoons instant coffee powder
1/2 cup sugar
3 tablespoons water
5 large egg whites
2 3/4 cups chilled whipping cream
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon

Preheat oven to 350°F Blend ground cookies and coffee powder in processor Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to the touch, about 10 minutes. Cool completely.

FOR FILLINGS: Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240’F, tilting pan to submerge bulb, about 4 minutes.
Meanwhile, using electric mixer, beat egg whites in large bowl to soft peaks. Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.

Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 ½ cups whipped cream into chocolate meringue forming mocha mousse.

Spoon half of mocha mousse bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over meringue. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made3 days ahead, keep refrigerated.) Run knife blade around pan sides to loosen torte. Remove pan sides and serve.