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Mocha Mousse Torte

Mocha Mousse Torte

Southern Living NOVEMBER 2004

  • Yield: Makes 8 to 10 servings

Ingredients

  • 1 1/2 cups butter
  • 1 (12-ounce) package semisweet chocolate morsels
  • 1 (4-ounce) bittersweet chocolate bar
  • 1 cup sugar
  • 1 cup strong brewed coffee
  • 7 large eggs, lightly beaten
  • Mocha Ganache
  • Garnishes: whole strawberries, kiwifruit slices, raspberries
  • Melted red currant jelly (optional)

Preparation

Cook first 5 ingredients in a large saucepan over low heat, whisking constantly until smooth; remove from heat, and cool 15 minutes.

Whisk together chocolate mixture and beaten eggs; pour into a greased and floured 10-inch springform pan.

Bake at 325° for 50 minutes or until set. Cool completely in pan on a wire rack; remove sides of pan. Cover and chill at least 6 hours.

Spread Mocha Ganache on top and sides of torte. Garnish and glaze with melted jelly, if desired.

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Mocha Mousse Torte Recipe

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