Mocha Fudge Cream Torte Recipe
1/4 cup flour
1/2 cup sweet butter -- softened
1/2 cup coarsely chopped pecans
2 tablespoons firmly packed dark brown sugar
Line 9x9 baking pan with foil, extending ends of foil to top of pan. Combine the above ingredients in a bowl. Spread mixture into prepared pan. Bake 15 minutes at 350, or until lightly browned. Let the crust cool in the pan on a rack.
- 1/2 cup Top Hat Mocha Fudge Sauce
OR Mayan Legacy
- 1/2 cup sweet butter -- softened
- 1/3 cup superfine sugar
- 1 extra large egg
Warm Fudge Sauce in pan of hot water. Cream butter with electric mixer until smooth. Stir in sugar and beat until mixture is light and fluffy. Beat in egg. Add Fudge Sauce and beat for three minutes.
Spread chocolate mixture on the cooled crust and chill covered loosely for two hours.
- 1 cup heavy cream
- 1 tablespoon superfine sugar
- 1 teaspoon Kahlua or other coffee liqueur
- for garnish: 1/3 cup mocha beans or chocolate covered coffee beans
Remove the crust and chocolate mixture from the pan by lifting foil. Cut in half with a serrated knife. Beat cream, sugar and Kahlua until stiff peaks form. Place one of the cake halves on a serving plate, spread with one quarter of whipped cream. Top with other cake half, crust side down and frost torte with half of remaining whipped cream. Pipe remaining cream decoratively onto torte. Freeze.
Let cake stand at room temperature for one hour before serving. Garnish with mocha beans.