Mocha Nut Torte

Name: Mocha Nut Torte
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 59 milliliters butter, cubed; 118 milliliters brewed coffee; 710 milliliters confectioners sugar; 59 milliliters dry bread crumbs; 7 eggs, separated; 237 milliliters heavy whipping cream; 237 milliliters ground pecans; 1 halve Pecan , optional; 1 teaspoons salt, divided; 237 milliliters sugar, divided; 113 grams unsweetened chocolate, chopped; 2 teaspoons vanilla extract; 237 milliliters ground walnuts

You can never have too many dessert recipes, so give Mocha Nut Torte a try. One serving contains 380 calories, 5g of protein, and 19g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up vanillan extract, ground walnuts, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper; set aside.

Ingredients you will need

Egg Whites

Equipment you will use

Baking Pan

Bowl

Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in vanilla.

Ingredients you will need

Egg Yolk

Vanilla

Lemon

Sugar

Equipment you will use

Bowl

Oven

Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into yolk mixture until combined.

Ingredients you will need

Baking Powder

Nuts

Salt

Egg Yolk

Add remaining salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Divide among prepared pans.

Ingredients you will need

Egg Whites

Sugar

Salt

Bake 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool 20 minutes.

Equipment you will use

Oven

Remove from pans to wire racks; cool completely.

Remove waxed paper.

In a small bowl, beat cream until it begins to thicken.

Ingredients you will need

Cream