Sunday, 16 February 2014

Walnut Mocha Torte

Walnut cake

This recipe is amazing.  It was passed along to me from a male co-worker who packed a piece for his lunch.  After he opened his container, someone asked "what's that?"  A complement and a request were hiding in the question.  He looked up, surveyed the six women staring at him, and told them to grab a fork.

He is a smart man who is loved by all.

Walnut Mocha Torte
(Adapted from Better Homes and Gardens, November 1987 issue)
For the cake:
1 cup walnuts or pecans
2 Tbsp. all-purpose flour
2 1/2 tsp. baking powder
4 eggs
3/4 cup

For the icing:
2 tsp. instant coffee crystals
2 cups whipping cream
2/3 cup sugar
1/2 cup unsweetened cocoa powder

1. Grease and lightly flour two 8-in round baking pans.  Preheat oven to 350*F.
2. In a medium bowl, combine walnuts (or pecans), flour and baking powder.
3.  In a food processor (or blender) combine eggs and sugar until smooth.  Add the nut mixture, and blend until smooth. 
4. Divide the batter between the two baking pans and cook for 20-25 minutes, or until the cake springs back slightly when touched.  The middle may sink a bit during cooking - that is okay.  Let cool for 10 minutes, then transfer to a wire rack and let cool completely.
5. Slice each cake length wise in half, so that you have 4 thin round cake layers.  Layer the cake and icing, and cover the outside in icing.

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