Mocha Torte 1936
I think I need to warn you that I'm kind of flying blind on this one. I found a couple of pictures that may be representative and Mom's directions are kind of cryptic. I will share a picture of the recipe so you can see it, too.
I've examined some other Mocha Torte Recipes to see how those were done but I did not find one exactly like this one. So... here goes...
- eggs, separated, yolks beaten, whites beaten
- 1 1/4 c
- ground nuts (walnuts, hazelnuts, your choice)
- 1 c
- 2 Tbsp
- (rounded tbsp) of flour
- 1 pt
- whipping cream
- 1 tsp
- cocoa powder
- 2 tsp
- powdered sugar
- 1 tsp
- coffee essence
- 1 stick
- 3 c
- powdered sugar (to consistency)
- 1 tsp
- cocoa essence
FILLING FOR BETWEEN THE LAYERS:
NOTE: If you cannot find ground nuts you can grind them yourself in a food processor. To keep from making nut butter, use 1/4 C of the sugar to help grind the nuts.
After baked, let cool 20 minutes, and then remove from pans and let cool completely. I am not really sure how many layers this will make. I've provided for two layers but a whole pint of whipping cream between 2 layers seems excessive, so, perhaps it makes 3 or 4 layers (each layer cut in half ?) which would make better sense (to me, at least).
FROST THE CAKE and garnish as you please (with chocolate coffee beans, or shaved chocolate, or whatever you wish)
You can do a search for "coffee essence" and "cocoa essence" to see what those ingredients are and where to find them. I discovered that they sell coffee essence at Amazon.com. Who knew?