Mocha Nut Torte
7 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla extract
1-1/4 cups ground walnuts
1-1/4 cups ground pecans
1/4 cup dry bread crumbs
1 teaspoon baking powder
3/4 teaspoon salt, divided
FILLING:
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
MOCHA FROSTING:
1/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
1/2 cup brewed coffee
2 teaspoons vanilla extract
3 to 3-1/4 cups confectioners’ sugar
Pecan halves, optional
Line three 9-in. round baking pans with waxed paper; set aside. Place egg
whites in a large bowl; let stand at room temperature for 30 minutes.
Meanwhile, in another bowl, beat egg yolks until slightly thickened.
Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in
vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir
into yolk mixture until combined.
Add remaining salt to egg whites; beat on medium speed until soft peaks
form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on
high until stiff glossy peaks form and sugar is dissolved. Gradually fold
into batter just until blended. Divide among prepared pans.
Bake at 375° for 20-25 minutes or until tops spring back when lightly
touched. Invert pans; cool for 20 minutes. Remove from pans to wire racks;
cool completely. Remove waxed paper.
In a small bowl, beat cream until it begins to thicken. Add confectioners’
sugar and vanilla; beat until stiff peaks form. Cover and refrigerate until
assembling.
In a large saucepan, melt butter and chocolate over low heat. Remove from
the heat. Stir in coffee, vanilla and enough confectioners’ sugar to achieve
frosting consistency. Spread filling between layers. Frost top and sides of
cake.
Garnish with pecans if desired.
Yield: 12 servings.