Mocha Brownie Nut Torte

Coffee CakeHaving my parents visit over the weekend was the perfect excuse to try a new recipe.

And – of course – that recipe needed to be a rich, decadent, and chocolate dessert worthy of a Papa Jim and Nana Shirley visit!

Dagmar took this challenge on willingly. She pulled out all of her favorite cookbooks and spent an hour looking for the perfect recipe.

(I know it was an hour – because she confessed to doing this while listening to a business DVD for school. I’m thinking she probably didn’t get much out of that lesson!)

From all of those cookbooks, she narrowed it down to 3 different chocolate desserts, and then asked her siblings to help her choose. All three of them voted for number 3,  so of course, she made number 2! 🙂

Nobody complained when it was served though! It was just as rich and decadent as the picture promised – and the mocha cream on top was – as Dagmar put it, “One of the best spoonfuls I have ever put in my mouth, just saying…”

Yep. It was that good.

Mocha Brownie Nut Torte
(original recipe from The Hershey’s Chocolate Cookbook)

1 cup (2 sticks) butter
4 ounces of unsweetened baking chocolate, chopped
4 eggs
1 teaspoon vanilla
2 cups granulated sugar
1 cup flour
1 cup finely chopped pecans (we were out, so we substituted almonds)
1 – 8 ounce package cream cheese, softened
1 cup powdered sugar
1/2 cup chilled whipping cream
2-3 tablespoons powdered instant coffee

Heat oven to 350 degrees. Line bottom and sides of a 9 inch round cake pan with foil, extending the foil beyond the sides. Grease the foil.

Melt the butter and chocolate together in a double broiler. Stirring till combined. Let cool 5 minutes.

Beat eggs and vanilla in a large bowl until foamy. Gradually beat in the granulated sugar. Blend in the chocolate mixture. Fold in the flour and pecans.

Spread the mixture in the prepared cake pan and bake 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.

Remove the brownie from the pan using the aluminum foil. Discard the foil and place the brownie on a serving plate.

Beat the cream cheese and powdered sugar in a bowl until well-blended.

Beat whipping cream and instant coffee until stiff. Gradually fold in the cream cheese mixture, blending well.

At this point you can spread the luscious coffee cream over the brownie and refrigerate it until serving time.

Or you can do what we did – serve the brownie naked and let each guest put either the coffee cream on top, or just plain whipped cream, or both!

Delicious!

Enjoy!

I’ve linked this post with Tasty Tuesday at Balancing Beauty and Bedlam and Tempt My Tummy Tuesday on Blessed With Grace.

 

Creamy Mocha Fudge Cake

Creamy Mocha Fudge CakeWhile my parents were here over the weekend – Dagmar and my Mom enjoyed some kitchen time together.We all like it when they bond there – some very yummy things result! 🙂

Since Dagmar really loves coffee and doesn’t get it very often, she picked a chocolate cake recipe that includes a mocha whipped cream frosting.

Can you say “rich and decadent”?

You really don’t want to know the calorie count on this one. No – you really don’t.

But it’s very worth the buzz – both sugar and caffeine – that one slice will bring. I went to such a happy place… 😉

Disclaimer : Do not feed this cake to a 10 year old before bed time. He will bounce off the walls while singing all 67 verses to the Arkie Arkie song. If there weren’t 67 verses before – there are now. Trust me on this one – you have been warned.

Creamy Mocha Fudge Cake

1-1/4 cups of butter (yes – that is 2-1/2 sticks)
3/4 cup baking cocoa
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 cups sugar
1 cup flour
1 cup chopped nuts – we used walnuts

Creamy Coffee Filling

1-1/2 cup heavy whipping cream – cold
1/3 cup brown sugar
2 teaspoons instant coffee

Preheat oven to 350 degrees. Butter bottom and sides of 2 – 9 inch cake pans. Line with waxed paper and butter the paper.

Melt the butter in a sauce pan. Remove from heat and add cocoa, stirring until well-blended. Cool slightly.

Beat eggs in a large mixing bowl until foamy. Add salt and vanilla. Gradually add the sugar, beating well.

Add cooled chocolate mixture and mix well. Stir in nuts. Divide the mixture evenly between the 2 prepared pans.

Bake for 20 minutes at 350 degrees (or until toothpick come s out clean). Do not over bake!

Cool 5 minutes and remove from the cake pans, carefully peeling off the waxed paper. Cool completely on wire racks.

When cooled, combine whipping cream, brown sugar, and instant coffee in a chilled bowl. Stir until combined, then beat into stiff peaks.

(Note – you should really sample this often as it beats so that you have the proper buzz going to frost the cake!)

To assemble, place one layer of the cake on a serving platter, spread with the Creamy Coffee Filling, place the second layer on top and use the rest of the filling to cover the top and sides of the cake.

Then – sit back and contently lick the bowl – making appropriate smacking noises to show your appreciation for such delicious calories!

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday over at Blessed With Grace, Tasty Tuesday over at Beauty and Bedlam, and Chocolate Friday over at Knit1Kids4.