Chocolate mocha torte
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Chocolate mocha torte
  Chocolate    Cakes    Tortes  
Last updated 6/12/2012 1:15:41 AM. Recipe ID 45203. Report a problem with this recipe.
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      Title: Chocolate mocha torte
 Categories: Desserts, Cakes
      Yield: 12 Servings
      1 pk Devil's food cake mix with
  1 3/4 c  Water
      2 lg Eggs
    1/2 c  (3 ounces) semisweet
           -chocolate morsels
      2 ts Instant coffee granules
    1/2 c  Plain yogurt
    1/2 c  Cottage cheese
      1 tb Vanilla extract
           Powdered sugar
      3 tb Grated semisweet chocolate

           Fresh strawberry halves
  Grease 2 (9-inch) round cakepans; dust lightly with cocoa. Beat cake
  mix, 1 3/4 cups water, and eggs at medium speed with an electric
  mixer 30 seconds; beat 2 minutes at high speed. Pour into prepared
  cakepans. Bake at 350 for 25 to 30 minutes or until a wooden pick
  inserted in center comes out clean. Cool in pans on wire racks 10
  minutes; remove from pans, and cool on wire racks. Slice each cake
  layer in half horizontally. (Keep layers covered to prevent drying.)
  Cook chocolate morsels and coffee granules in a heavy saucepan over
  low heat, stirring constantly, until melted. Process yogurt, cottage
  cheese, and vanilla in a blender until smooth, stopping once to
  scrape down sides. Gradually add chocolate mixture, processing until
  blended; chill.
  Place 1 cake layer on a serving plate; spread with one-third of
  chocolate mixture. Repeat procedure twice; top with remaining cake
  layer. Cover and chill at least 2 hours. Sprinkle with powdered
  sugar. Sprinkle grated chocolate over top in a checkerboard design.
  Garnish, if desired. MEXICAN CHOCOLATE SAUCE
        1    cup cocoa
      1/2    cup sugar
      3/4    teaspoon ground cinnamon
      3/4    cup half-and-half 1/2cup butter or margarine, melted
      1/4    cup honey
        3    tablespoons coffee liqueur Combine first 3 ingredients in a
  small saucepan. Gradually whisk in half-and-half, butter, and honey.
  Bring to a boil over medium heat, stirring constantly. Remove from
  heat; stir in liqueur. Serve warm over ice cream or pound cake. Makes
  2 cups. 

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Recipe ID 45203 (Apr 03, 2005)

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