The best delicious Mocha Fudge Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mocha Fudge Torte recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mocha Fudge Torte.
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CAKE (8-INCH PAN
2/3 c Walnuts, toasted and cooled
1/2 c Unsweetened cocoa powder
1 tb Instant coffee granules
50 1/2 c Granulated sugar
7 lg Egg whites
1/4 ts Salt
1/2 Stick (1/4 cup) unsalted
-margarine, melted & cool
-GLAZE (8-INCH PAN-
3 oz Semi-sweet or bittersweet
-chocolate, chopped
1 1/2 tb Water
3 tb Unsalted margarine
2 ts Instant coffee granules
GARNISH (8-INCH PAN
12 Walnut halves
-CAKE (10 INCH PAN-
1 c Walnuts, toasted and cooled
3/4 c Unsweetened cocoa powder
1 tb Instant coffee granules,
-plus 1-1/2 teaspoons
2 1/4 c Granulated sugar
10 lg Egg whites
3/8 ts Salt
3/4 Stick unsalted margarine,
-melted & cool
-GLAZE (10 INCH PAN-
4 1/2 oz Semi-sweet or bittersweet
-chocolate, chopped
2 1/4 tb Water
4 1/2 tb Unsalted margarine
1 tb Instant coffee granules
GARNISH (10 INCH PAN
16 Walnut halves
Barbara Wasser’s Kosher Passover Kitchen (Adapted from GOURMET MAGAZINE,
April 1995)
8 – inch (or 10 – inch) springform pan, 2 inches high 350o F. oven
1. In a food processor, pulse walnuts with 1 tablespoon of sugar until
ground fine, (Do NOT grind into a paste) and transfer to a large bowl.
2. Stir in cocoa powder, coffee granules, and 1/2 of the indicated amount
of sugar.
3. In a large bowl of a standing electric mixer, beat egg whites with salt
until they just hold soft peaks.
4. Gradually add remaining amount of sugar, and continue beating until it
just holds stiff peaks.
5. Gently stir 1/3 of the meringue mixture into the walnut mixture to
lighten batter.
6. Partially fold in remaining meringue.
7. Add margarine, and fold ingredients together gently but thoroughly.
8. Pour batter into prepared pan and bake in middle of oven for 40 minutes,
or until a tester inserted in the middle comes out with moist crumbs
attached.
9. Cool cake completely in pan, on a rack. (Cake will fall as it cools.)
10. Run a thin knife around edge of cake, and remove the outside of pan.
Cake may be made up to this point 4 days ahead and kept , tightly wrapped,
chilled or frozen. If frozen, bring to room temperature before proceeding
further with recipe.
MAKE GLAZE: In a small heavy saucepan, combine chocolate, water, margarine,
coffee granules, and a pinch of salt. Stir over moderately low heat until
melted and smooth.
Carefully invert cake onto a rack set in a shallow baking pan and pour
glaze over the cake, tilting the cake if desired to allow glaze to drip
down the sides. Garnish with walnut halves, and chill uncovered until glaze
is set, about 30 minutes. Serve at room temperature. Torte may be made 1
day ahead, and chilled, uncovered.
Yields
1 Servings
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