Re: I need a dessert recipe made of chocolatey goodness
I found this recipe back in 1999 when I googled 'chocolate cookie recipe.' Instead of cookies, this is what came up...... I've made it many times, it takes many bowls and a lot of time, but the mmmmmmms from family are well worth it!!!
Just beware.... it's definitely NOT lowfat!!!
Layered Mocha Cream Torte
(from www.epicurious.com)
For crust:
2-1/2 cups ground chocolate wafer cookies (from 1-1/3 9 oz. pkgs.)
1-1/2 tablespoons instant coffee powder
6 tablespoons (3/4 stick) unsalted butter, melted
For fillings:
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
(or chocolate chips)
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
Make 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 into bottom and up sides of 9-inch-diameter springform pan with 2-3/4-inch high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
Make fillings:
1 - 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.
2 - 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.
3 - Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. (Don’t overbeat, because mixture needs to be spreadable.) Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
4 - Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2-1/2 cups cream, powdered sugar, and cinnamon and beat until firm peaks form (Don’t overbeat, because mixture needs to be spreadable.) Fold 1-1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
5 - Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. 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 made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen, remove pan sides and serve.
Serves 12.
Featured in Bon Appetit
November 1998
Just beware.... it's definitely NOT lowfat!!!
Layered Mocha Cream Torte
(from www.epicurious.com)
For crust:
2-1/2 cups ground chocolate wafer cookies (from 1-1/3 9 oz. pkgs.)
1-1/2 tablespoons instant coffee powder
6 tablespoons (3/4 stick) unsalted butter, melted
For fillings:
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
(or chocolate chips)
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
Make 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 into bottom and up sides of 9-inch-diameter springform pan with 2-3/4-inch high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
Make fillings:
1 - 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.
2 - 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.
3 - Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. (Don’t overbeat, because mixture needs to be spreadable.) Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
4 - Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2-1/2 cups cream, powdered sugar, and cinnamon and beat until firm peaks form (Don’t overbeat, because mixture needs to be spreadable.) Fold 1-1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
5 - Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. 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 made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen, remove pan sides and serve.
Serves 12.
Featured in Bon Appetit
November 1998
