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Mocha Nut Torte

Mocha Nut Torte

This cake looks like something you’d see in a cafe in Vienna ….. but shhh! It’s ridiculously easy to make at home. The whipped cream frosting and walnuts cover a multitude of sins and the chocolate shavings are easily created using a vegetable peeler. I’ve even made the cake portion ahead of time, frozen it and frosted it the day I needed to serve it. I got the recipe from a woman named Connie who lived near me years ago and I’m not sure where she got it. I only know it’s one of those cakes that almost makes you wish you were eating alone. Who needs (or wants) conversation to intrude when you’ve got those luscious flavors and textures front and center. Mocha Nut Torte 5 eggs, separated 1 cup sugar 1 T. instant coffee granules 1/2 cup flour 1/2 cup ground walnuts Beat whites until firm. Add sugar and beat until stiff. Beat yolks in a separate bowl until thick and light (about 5 minutes). Fold into whites. Blend coffee, flour and nuts. Fold into egg mixture until evenly colored. Grease and flour a 9 or 10 inch cake pan; pour in batter and bang pan to remove bubbles. Bake at 375 degrees for 20 to 25 minutes. Cake rises when baking but deflates when it cools – don’t panic. Frosting: 1 pint heavy cream 1 T. instant coffee dissolved in 1 T. rum, brandy or other liqueur 2 T. confectioner’s sugar Beat cream until thick. Add coffee and liqueur mix and confectioner’s sugar. Slice cake into three layers.  Use a serrated knife to do this. This can be a little tricky and the layers will be thin. Don’t worry if you poke a hole in the center or anywhere else. It gets covered with the frosting. May 2009 125 Frost between layers, sides and top. Decorate sides with crushed walnuts and top with chocolate shavings (I use a dark chocolate bar.) Then all by yourself, find a quiet corner, plunge fork into cake and indulge.  May 2009 170-1

This Post Has 26 Comments
  1. HAHAHAHA I know the kind of dessert you just want to eat alone! I love just closing my eyes and inhaling the gorgeous flavours as I chow my way through the treat! Plus, when you’re by yourself there’s no need for ettiquette and you may eat straight from the pan… but we don’t do tha, right 😉
    Looks lovely, thanks!

  2. You have so many incredible things going on here that my stomach is growling. That torte is gorgeous and I love the tip about using a vegetable grater.

    And I LOVED your secret chicken lady story! What great fun, and what a great recipe. I can’t wait to have my own straw covered eggs.

  3. Great tip on freezing the cake then frosting it when you’re ready to serve. Makes serving at a moment’s notice actually doable!

  4. *Drool.* That looks so tasty and so gorgeous! I can’t wait to make it and have all my friends ask where I bought it.

  5. That cake belongs on the cover of Bon Apetit magazine, so beautiful, i dont want to take a bit – nah, I do want to eat the whole thing.

  6. What a marvelous dessert and thank you for demystifying it! If I’d seen it only as the picture of perfection, I’d be too intimidated to try making it myself.

  7. I made this cake and it is everything you see and more, so light and flavorful. It will for sure be one of my go to recipes for a special dessert. Thank you so much for sharing it.

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