A delicious, four layer pastry tart filledwith a creamy cinnamon-scented mocha filling.
Recipe: Mexican Cocoa Torte
1 cup granulated sugar 1/2 cup unsweetened cocoa powder 1/2 cup strong coffee 1/3 cup vegetable shortening 1/4 teaspoon ground cinnamon 1 (11-ounce) package pie crust mix 2 cups cold heavy or whipping cream
Combine sugar, cocoa, coffee, shorteningand cinnamon in a small saucepan and cook over very low heat,stirring constantly, until smooth and creamy. Cool to room temperature.
In a medium bowl, combine pie crust mixand 3/4 cup of the cocoa mixture, blending well. Shape into smoothball; refrigerate 1 hour.
Heat oven to 350°F (175°C). Linetwo cookie sheets with foil; trace two 8-inch circles on each.
Divide pastry ball into 4 pieces; formeach piece into small ball. Place balls of pastry on foil; presswith fingers to fit into the marked circles.
Bake for 10 to 12 minutes or until almostset; cool on cookie sheets.
In a small bowl, combine the heavy creamand remaining cocoa mixture and beat with an electric mixer onhigh until stiff.
To Assemble: Place one pastry round onserving plate; spread with one-fourth whipped cream mixture.Repeat layering with remaining three rounds and whipped creammixture, ending with whipped cream. Refrigerate several hoursbefore serving.
Makes 8 to 10 servings.
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