Wednesday, September 20, 2006


I made this for my mother's birthday cake yesterday. It's an easy recipe with common ingredients, plus it can be done in advance. I don't recall where the recipe origianlly came from, or I would credit it. I ziz-zagged caramel sauce on each plate and garnished it with fresh raspberries and whipped cream so that it looked really snazzy. Enjoy!

Mocha-Fudge Torte
Serves 10

8 ounces semisweet chocolate pieces
2 sticks butter, softened
½ cup strong coffee
1 cup granulated sugar
4 large eggs, at room temperature

Preheat oven to 350 degrees. Line the bottom of a 9” springform pan with parchment/was paper and coat with cooking spray. Set aside.

In a medium pan combine everything, but the eggs. Cook on low stirring constantly until the chocolate is melted. Remove from heat and cool slightly.

Beat the eggs for 2 minutes on low until pale yellow. Add the chocolate mixture and blend well. Pour into the prepared pan and bake for 30-35 minutes, or until the top cracks. Cool, cover with foil, and refrigerate at least overnight. (Or tuck it into the freezer for a few hours if you're making it at the last minute!)

To serve, remove sides of pan, sprinkle with powdered sugar, or whipped cream for garnish. It can be frozen for up to 2 weeks. Thaw at room temperature for 1 ½ hours before serving.
Photo Raspberry, courtesy of

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