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Mediterranean Delights
Mocha Walnut Torte (Serves 12-16)
1 package (8-10 oz) of semisweet chocolate, cut into chunks
1 1/3 cup milk chocolate pieces (about 8 oz)
1 cup whipping cream
2 Tbsp instant coffee crystals
5 eggs (or egg sustitute)
1/4 cup strong brewed coffee or Espresso
1 tsp vanilla
1/2 cup whole wheat flour
1/4 cup and 1 tsp sugar
1 cup toasted chopped walnuts or pecans
1 package (8 oz) Whipped cream
2 tsp coffee crystals
Fresh raspberries, shaved chocolate, or extra walnuts for garnishing
1 package (8-10 oz) of semisweet chocolate, cut into chunks
1 1/3 cup milk chocolate pieces (about 8 oz)
1 cup whipping cream
2 Tbsp instant coffee crystals
5 eggs (or egg sustitute)
1/4 cup strong brewed coffee or Espresso
1 tsp vanilla
1/2 cup whole wheat flour
1/4 cup and 1 tsp sugar
1 cup toasted chopped walnuts or pecans
1 package (8 oz) Whipped cream
2 tsp coffee crystals
Fresh raspberries, shaved chocolate, or extra walnuts for garnishing
1. Toast walnuts or pecans in preheated 350 degree F oven for about 10 minutes. Remove and allow to cool before chopping.
2. In a medium saucepan, or double boiler, melt both chopped chocolates, whipping cream, and coffee crystals over low heat. Just enough to melt and combine well. Stir constantly. Remove from heat and cool to room temperature.
3. Meanwhile, grease and flour a 9 inch springform pan, or use a good silicon round cake pan sprayed with cooking spray. Preheat oven to 325 degrees F.
4. In a large mixing bowl, beat eggs, coffee, and vanilla with electric mixer on low speed until well combined. Add flour and sugar. Beat on medium to high speed for 6-8 minutes until the batter is light but has thickened. Stir 1/4 of the egg mixture into the melted chocolate. Then stir the chocolate mixture into the remaining egg mixture. Stir to blend well together then fold in chopped nuts.
5. Spread batter in prepared pan. Bake for 35 to 40 minutes, or until edges are slightly puffed and center remains somewhat soft and moist. Remove from oven and cool in pan on a rack for 20 minutes.
6. Carefully open springform pan or loosen from silicon pan and gently transfer cake to a serving platter or cake plate. Work very carefully this cake is similar in texture to a cheesecake and can crack. Cool completely. Cover and chill about one hour. You can make up to this point and chill up to a full day.
7. Prior to serving, remove cake from refrigerator and bring to room temperature about 10-15 minutes. Mix coffee crystals with one tablespoon of water and stir into whip cream and spread over top of cake. Garnish with fresh raspberries, or shaved chocolate or extra walnuts or pecans. This is a rich cake, slice into 12-16 slices. Enjoy this moist and delicious cake with a cup of Espresso!
2. In a medium saucepan, or double boiler, melt both chopped chocolates, whipping cream, and coffee crystals over low heat. Just enough to melt and combine well. Stir constantly. Remove from heat and cool to room temperature.
3. Meanwhile, grease and flour a 9 inch springform pan, or use a good silicon round cake pan sprayed with cooking spray. Preheat oven to 325 degrees F.
4. In a large mixing bowl, beat eggs, coffee, and vanilla with electric mixer on low speed until well combined. Add flour and sugar. Beat on medium to high speed for 6-8 minutes until the batter is light but has thickened. Stir 1/4 of the egg mixture into the melted chocolate. Then stir the chocolate mixture into the remaining egg mixture. Stir to blend well together then fold in chopped nuts.
5. Spread batter in prepared pan. Bake for 35 to 40 minutes, or until edges are slightly puffed and center remains somewhat soft and moist. Remove from oven and cool in pan on a rack for 20 minutes.
6. Carefully open springform pan or loosen from silicon pan and gently transfer cake to a serving platter or cake plate. Work very carefully this cake is similar in texture to a cheesecake and can crack. Cool completely. Cover and chill about one hour. You can make up to this point and chill up to a full day.
7. Prior to serving, remove cake from refrigerator and bring to room temperature about 10-15 minutes. Mix coffee crystals with one tablespoon of water and stir into whip cream and spread over top of cake. Garnish with fresh raspberries, or shaved chocolate or extra walnuts or pecans. This is a rich cake, slice into 12-16 slices. Enjoy this moist and delicious cake with a cup of Espresso!
