Name: Mocha Brownie Torte
Ingredients: 1 c (2 sticks) butter; 4 Bars; (4 oz.) Hersheys Unsweetened Baking choc., broken into pieces; 4 Eggs; 1 Tesapoon vanilla; 2 c Sugar; 1 c Flour; 1 c Finely chopped pecans; 1 c COLD Whipping cream; reserve 2 TB for glaze; 3 tb Powdered sugar; 2 ts Powdered instant coffee; 3 Bars; (3 ounces) semi-sweet choc, broken into pieces; Reserved whipping cream

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1	c	(2 sticks) butter
4		Bars; (4 oz.) Hersheys Unsweetened Baking choc., broken into pieces
4		Eggs
1		Tesapoon vanilla
2	c	Sugar
1	c	Flour
1	c	Finely chopped pecans
1	c	COLD Whipping cream; reserve 2 TB for glaze
3	tb	Powdered sugar
2	ts	Powdered instant coffee
3		Bars; (3 ounces) semi-sweet choc, broken into pieces
		Reserved whipping cream

INSTRUCTIONS

MOCHA CREAM FILLING
SEMI-SWEET GLAZE
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@mail.utexas.edu> on Dec 18, 1997

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