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Mexican Cocoa Torte recipe

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.

    Betty's Mexican Chocolate Cake Glaze ◇

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