Try this Mocha Almond Torte recipe, or contribute your own.
Suggest a better descriptionCake: Preheat oven to 350 degrees. Grease 15-1/2x10-1/2x1-inch baking pan; line with waxed paper and grease paper. Set aside. In large bowl, combine egg yolks, confectioners sugar and Tasters Choice freeze dried coffee; beat until light and fluffy. In large bowl, beat egg whites until stiff peaks form. Gently fold in almonds. Fold egg white mixture into egg yolk mixture. Pour into prepared pan. Bake at 350 degrees for 30 minutes. Cake will spring back when touched lightly. Invert cake onto wire rack; remove waxed paper. Cool completely. Mocha Frosting: In small cup, dissolve Tasters Choice freeze dried coffee in boiling water; set aside. Melt over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Set aside. In medium bowl, combine butter and eggs; beat until creamy. Beat in melted morsels. Add coffee; mix well. Trim edges of cake. Cut into thirds lengthwise. Fill and frost with Mocha Frosting. Cake should be refrigerated. Let stand at room temperature 15 minutes before serving. Makes one cake. From
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 268 | ||
Calories from Fat: 168 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 793.1mg | 244 % | |
Sodium 262.5mg | 9 % | |
Potassium 251.3mg | 7 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 23.6g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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