o cool.
ASSEMBLE THE TORTE: Carefully transfer the japonaise to
00b0C).
Grease and flour torte pans; set aside.
Prepare
For the torte:
Line the bottom of
Grease and lightly flour two 8 x 1 1/2-inch round baking pans. Set aside.
ire racks.
To Make Mocha Cream: Dissolve 1 tablespoon coffee
Blend dry cake mix, cinnamon and clove in large mixing bowl. Prepare cake according to package directions.
Divide batter into three 8-inch glass baking dishes.
One at a time, microwave 4 minutes and 30 seconds to 5 minutes or until a wooden pick comes out clean.
Let stand 5 minutes, then turn out immediately onto a cake rack.
ver top and sides of torte, and serve.
our favourite buttercream or the Mocha filling. You will have 4
Beat
egg
whites until stiff.\tAdd vinegar.
Gradually add sugar and 1 teaspoon vanilla.
Beat well.
Fold in chopped nuts and Ritz crackers.\tSpread in buttered 9 x 9-inch pan and bake at 350\u00b0 for 30 to 35 minutes.\tRemove from oven and cool. To whipped cream, add 1/2 teaspoon vanilla, instant coffee and powdered sugar.
Whip
until stiff.\tSpread over cooled torte shell.
Chill in refrigerator and add chocolate morsels before serving.
Melt marshmallows in coffee, over low heat.
Cool.
Fold in whipped cream.
Cut pound cake slices into thirds and use to line sides and bottom of a 9-inch spring-form pan.
Reserve scraps for middle of torte.
Spoon half the filling into the lined pan. Sprinkle with toasted almonds.
Add a layer of cake fingers.
Spoon in remaining filling and chill several hours or overnight.
If desired, trim with rosettes of additional whipped cream and drizzle with chocolate sauce and sprinkle with some more almonds.
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
n top of the chilled torte, and top with the caramel
baking sheet. Bake the torte until the crust is browned
Spread top and sides of torte with prepared glaze. Cover; refrigerate
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
Spray 4 (4-oz
knife around edges of torte and remove sides of springform
tandard and easy ice cream recipe and modified it to fit
hen cooled, frost with mocha frosting (recipe below).
Makes about 18
round 3-4 salted caramel mocha or hot chocolate beverages.
ith remaining meringue. Cover the torte and refrigerate for 3 hours