CHOCOLATE MOCHA TORTE
the pecan layer:
2 1/2 cups pecan pieces
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted
Butter the bottom
and sides of a 10-inch springform pan.
Chop pecans finely in a food
processor. Combine with sugar, salt, and butter. Press the mixture evenly over
the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap,
and refrigerate for an hour.
For the chocolate fudge layer:
semisweet chocolate, chopped 1 cup heavy cream 4 tablespoons (1/2 stick)
unsalted butter, softened 2 tablespoons light corn syrup Melt chocolate and
cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture
to a bowl.
Allow to cool, then spread over the pecan layer. Cover and
refrigerate for an hour.
For the mocha layer:
5 eggs at room temperature
1 1/2 cups
light brown sugar
5 ounces unsweetened chocolate
2 teaspoons cornstarch
2 teaspoons instant coffee powder
1 cup (2 sticks) unsalted soft butter
Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat
until thick and bubbly.
Remove from heat. Add the chocolate, and stir to
melt. Dissolve the coffee in a tablespoon of hot water.
Add to the
chocolate mixture. Blend in the butter. Spread mixture over the fudge layer.
Cover and refrigerate for an hour or until very firm.
cups heavy cream
3 ounce package instant vanilla pudding
instant coffee powder
3/4 cup confectioner's sugar
Whip the cream with the instant pudding until thick and firm.
Gradually mix in the confectioner's sugar.
Dissolve the coffee in a tbsp of
hot water. Cool coffee and blend in the whipped cream.
Remove the sides of
the springform. Frost the sides of torte with the mocha cream. Using a pastry
bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped
mocha cream over the cake. Decorate with chocolate coffee beans