Mocha torte

Mocha torte

By
From
Encyclopedia of Food and Cookery
Serves
12

Ingredients

Quantity Ingredient
2-3 packets savoy or sponge fingers
1 litre cream
3 tablespoons drinking chocolate powder
1 teaspoon instant coffee powder
250ml sweet sherry

Decoration

Quantity Ingredient
250ml cream, (optional)
100g milk chocolate or chocolate buttons

Method

  1. Cut each sponge finger in half diagonally to give 2 pointed wedges from each biscuit.
  2. Whip cream with drinking chocolate and instant coffee until it just begins to hold its shape.
  3. Pour sherry into a shallow dish. Dip sponge finger halves, one at a time, in sherry, quickly to prevent them becoming soggy, and arrange one layer, cartwheel fashion, on bottom of greased and bottom-lined 28 cm springform tin.
  4. Top with one-third of the whipped cream. Repeat with another layer of sherried sponge fingers, then cream, and repeat again. You will have 3 layers each of biscuits and cream. Cover with foil and refrigerate overnight. Remove sides of tin and place torte on a large serving plate.
  5. To make decoration, lightly whip well-chilled cream, if using, until it holds its shape and pipe rosettes around edge of cake. Using a swivel-bladed vegetable peeler, shave curls of chocolate from the narrow edge of the chocolate bar and strew over cream, or place chocolate buttons around edge, between cream rosettes. Serve cut into wedges.
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