Yield: 1 Servings
|1 cup||(2 sticks) butter|
|4 \N||Bars; (4 oz.) Hersheys Unsweetened Baking choc., broken into pieces|
|1 \N||Tesapoon vanilla|
|1 cup||Finely chopped pecans|
|1 cup||COLD Whipping cream; reserve 2 TB for glaze|
|3 tablespoons||Powdered sugar|
|2 teaspoons||Powdered instant coffee|
|3 \N||Bars; (3 ounces) semi-sweet choc, broken into pieces|
|\N \N||Reserved whipping cream|
MOCHA CREAM FILLING
1. Heat oven to 350'. Line bottom and sides of two 9-inch round baking pans with foil. Grease foil.
2. In small microwave-safe bowl, place butter & unsweetened choc. Microwave at high 1 min; stir. Mocrowave addit'l 30 seconds at a time until mixture is melted when stirred, cool 5 min.
3. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar, beating well. Blend in choc. mixture; fold in flour & pecans until blended.
Spread half of mixture into each prepared pan. Bake 20-25 min. or until wooden pick inserted in center comes out clean. Cool 5 min. Using foil, remove pans to wire racks. Peel off foil; cool completely.
4. Place one layer on serving plate; spread with Mocha Cream Filling. Glaze second layer with Semi-sweet glaze. Cover, refrigerate until ready to serve. To serve, gently place glazed layer on top of mocha filling layer.
Refrigerate leftover cake.
Mocha Cream Filling: Reserve 2 T. from 1 c. COLD Whipping cream, for glaze.
In small bowl place remaining whipping cream, 3 T. powdered sugar & 2 tsp.
powdered instant coffee; beat until stiffened.
Semi-Sweet Glaze: In small microwave-safe dish, place 3 bars (3 ounces) semi-sweet choc., broken into pieces and reserved whipping cream. Microwave on high 30-45 seconds or just until choc. is melted and mixture is smooth when stirred.
Posted to Bakery-Shoppe Digest V1 #460 by Joan Kozik <kozik@...> on Dec 18, 1997