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Walnut Mocha Torte Recipe

1 c. sugar
3 teaspoon cocoa
2 teaspoon instant coffee pwdr
4 egg whites, room temperature
1/2 teaspoon cream of tartar
3/4 c. grnd walnuts
1/2 c. crushed Ritz crackers (about 12 crackers)
Semi-sweet chocolate shavings


Combine sugar, cocoa and coffee. Beat egg whites with cream of tartar till soft peaks begin to create. Gradually beat in sugar mix; beat till VERY STIFF. Mix in crushed crackers and grnd walnuts. Generously butter and flour the bottom, sides and rim of a 9 or possibly 10 inch pie plate. Pour mix into plate; spread proportionately, but not over rim. Bake in a preheated oven at 300 degrees for 30 to 40 min or possibly till a toothpick tests clean; cold completely. Soften gelatin in Kahlua; add in coffee and heat on Hot till gelatin is dissolved. Cold to room temperature; add in vanilla. Combine sugar with cocoa. Beat whipping cream till soft mounds form; add in sugar mix and beat till stiff. Mix in Kahlua mix. No more than 1 hour before serving, mound topping over crust; garnish with chocolate shavings. Makes 8 to 10 servings. NOTE: Freeze-dry coffee may be substituted; crush into a pwdr before measuring. Soda crackers may be substituted for Ritz crackers. An 8 or possibly 9 inch spring form pan may be used. For display, remove ring and finish as directed before serving. Crust may be prepare ahead, cooled to room temperature and frzn if you like.

Source: cookeatshare.com