Chocolate Mocha Mousse Torte

Name: Chocolate Mocha Mousse Torte
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters sliced almonds, toasted if desired; 113 grams semisweet baking chocolate, chopped; 3 eggs; 1 box Betty dark chocolate cake mix; 2 Tbsps instant espresso powder; 177 milliliters slivered almonds, toasted if desired, finely ground; 118 milliliters sour cream; 158 milliliters sugar; 59 milliliters vegetable oil; 237 milliliters water; 473 milliliters whipping cream

Chocolate Mocha Mousse Torte might be just the dessert you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 34g of fat, and a total of 513 calories. This recipe serves 12. A mixture of eggs, vegetable oil, slivered almonds, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds.

Ingredients you will need

Almond Meal

Sour Cream

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Pour into pans.

Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.

Equipment you will use

Toothpicks

Oven

Frying Pan

Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.

Equipment you will use

Wire Rack

Frying Pan

Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling.

Ingredients you will need

Whipping Cream

Chocolate

Equipment you will use

Sauce Pan

Bowl

Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.

Ingredients you will need

Instant Espresso

Chocolate

Cream

Sugar

Equipment you will use

Hand Mixer

Whisk

Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse.

Equipment you will use

Toothpicks

Knife

Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

Ingredients you will need

Sliced Almonds