Mocha almond torte

Yield: 16 Servings

Measure Ingredient
10 Eggs; separated
2½ cup Sifted confectioners' sugar
1 tablespoon Taster's Choice freeze dried coffee
2½ cup Flnely ground almonds
2 teaspoons Taster's Choice freeze dried coffee
2 teaspoons Boiling water
1 pack (12-oz) Nestle Toll House semi-sweet chocolate morsels
1 cup Sweet butter; softened
2 Eggs

CAKE

MOCHA FROSTING

Cake: Preheat oven to 350 degrees. Grease 15-1/2x10-1/2x1-inch baking pan; line with waxed paper and grease paper. Set aside. In large bowl, combine egg yolks, confectioners' sugar and Taster's Choice freeze dried coffee; beat until light and fluffy. In large bowl, beat egg whites until stiff peaks form. Gently fold in almonds. Fold egg white mixture into egg yolk mixture. Pour into prepared pan. Bake at 350 degrees for 30 minutes. Cake will spring back when touched lightly. Invert cake onto wire rack; remove waxed paper. Cool completely.

Mocha Frosting: In small cup, dissolve Taster's Choice freeze dried coffee in boiling water; set aside. Melt over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Set aside. In medium bowl, combine butter and eggs; beat until creamy. Beat in melted morsels.

Add coffee; mix well.

Trim edges of cake. Cut into thirds lengthwise. Fill and frost with Mocha Frosting. Cake should be refrigerated. Let stand at room temperature 15 minutes before serving. Makes one cake.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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