This rich layered torte is an elegant finishto a lovely meal. Crisp chocolate is layered between fluffy cocoa-flavoredwhipped cream. This one’s a real treat!
Recipe: Mexican ChocolateTorte
1 cup granulated sugar
In a small saucepan combine sugar, cocoa,coffee powder, shortening and cinnamon. Cook over very low heat,stirring constantly, until smooth and creamy. Allow to cool.
Place pie dough* in a medium mixing bowl;stir in 3/4 cup of the cocoa mixture, blending thoroughly. Shapeinto a smooth ball; refrigerate for 1 hour.
Preheat oven to 375°F (190°C).
Divide dough into four pieces. Line twobaking sheets with aluminum foil; draw two 8-inch circles oneach. Place dough on aluminum foil and press into the markedcircles. Bake for 10 to 12 minutes or until almost set; coolon the baking sheets.
In a medium mixing bowl, combine remainingcocoa mixture with whipping cream; beat with an electric mixerat medium speed until stiff.
Place one pastry round on the servingplate; spread with one-fourth of the whipped cream mixture. Repeatlayering with the remaining three rounds and whipped cream mixturein between each layer, ending with the whipped cream. Refrigeratefor 3 hours. Garnish with miniature chocolate chips before serving.
1/2 cup unsweetened baking cocoa
1/2 cup instant coffee powder
1/3 cup vegetable shortening
1/4 teaspoon ground cinnamon
Pastry for (9-inch) double crust pie*
2 cups whipping cream
1/2 cup semisweet chocolate chips
Makes 8 servings.
*Use you favorite pie crust recipe or tryour favoritepie crust recipe.
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