HOWARD L. PUCKETT
Yield
10 servings (serving size: 3/4 cup)

How to Make It

Step 1

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Step 2

Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlúa. Cool completely.

Step 3

Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside.

Step 4

Combine cocoa and chocolate in a bowl.

Step 5

Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours.

Ratings & Reviews

MalloryNoggle's Review

jthack
April 10, 2011
It looks awesome

Lamati's Review

MalloryNoggle
February 25, 2011
I love this recipe, but I find most people say it tastes too strong with the Kahlua. It's an expensive extra ingredient anyway. I'm making it for my own birthday celebration.

jthack's Review

Lamati
January 25, 2010
Fabulous dessert! This is definately one of my favorites.