Recipe - Mocha Brownie Torte

1 cup (2 sticks) butter
4 Bars; (4 oz.) Hersheys
Unsweetened Baking choc.,
broken into pieces
4 Eggs
1 Tesapoon vanilla
2 cup Sugar
1 cup Flour
1 cup Finely chopped pecans

MOCHA CREAM FILLING
1 cup COLD Whipping cream; reserve
2 TB for glaze
3 tablespoon Powdered sugar
2 teaspoon Powdered instant coffee

SEMISWEET GLAZE
3 Bars; (3 ounces) semisweet
choc, broken into pieces
Reserved whipping cream

1. Heat oven to 350'. Line bottom and sides of two 9inch round baking pans
with foil. Grease foil.

2. In small microwavesafe bowl, place butter & unsweetened choc. Microwave
at high 1 min; stir. Mocrowave addit'l 30 seconds at a time until mixture
is melted when stirred, cool 5 min.

3. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar,
beating well. Blend in choc. mixture; fold in flour & pecans until blended.
Spread half of mixture into each prepared pan. Bake 2025 min. or until
wooden pick inserted in center comes out clean. Cool 5 min. Using foil,
remove pans to wire racks. Peel off foil; cool completely.

4. Place one layer on serving plate; spread with Mocha Cream Filling. Glaze
second layer with Semisweet glaze. Cover, refrigerate until ready to
serve. To serve, gently place glazed layer on top of mocha filling layer.
Refrigerate leftover cake.
Mocha Cream Filling: Reserve 2 T. from 1 c. COLD Whipping cream, for glaze.
In small bowl place remaining whipping cream, 3 T. powdered sugar & 2 tsp.
powdered instant coffee; beat until stiffened.

SemiSweet Glaze: In small microwavesafe dish, place 3 bars (3 ounces)
semisweet choc., broken into pieces and reserved whipping cream. Microwave
on high 3045 seconds or just until choc. is melted and mixture is smooth
when stirred.
Posted to BakeryShoppe Digest V1 #460 by Joan Kozik
kozik@mail.utexas.edu on Dec 18, 1997