Serves: 10
Total Calories: 262
Mocha Topping:
In saucepan, mix sugar and cornstarch and gradually stir in coffee and chocolate. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute. Blend in butter and vanilla. When thoroughly cool, fold in whipped cream.
Torte:
Grease 2 (9-inch) pans. Line with wax paper, then grease paper.
Beat egg yolks with 3/4 cup sugar until thick and pale. Add flour and baking powder and beat again until smooth.
In separate bowl, beat egg whites until foamy; add remaining 1/4 cup sugar and beat to soft peaks. Mix together the walnuts and crumbs. Add to yolk mixture. Stir to mix well. Fold egg whites into yolks and nut mixture. Spoon into prepared pans. Bake 30 minutes at 350° until slight imprint remains. Cool in pans 10 minutes. Invert onto rack, loosen, and peel off paper. Fill and frost when cool. Refrigerate.
This Mocha Nut Torte recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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