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

12 SERVINGS

CRUST
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

FILLINGS
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

FOR CRUST:
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.

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