Ukrainian Hazelnut Mocha Torte

[Olga Drozd]

Ukrainian Hazelnut Mocha Torte

This torte has a mocha chocolate cake base and then it is topped with a Meringue Topping and iced with mocha whipping cream and the top cake is drizzled with melted semi sweet chocolate.

CAKE:

4 teaspoons instant coffee granules
1 1/4 cups milk

3 cups CAKE flour
1/3 cup sifted unsweetened cocoa powder
1 Tablespoon baking powder
1 teaspoon salt

1 1/2 cups granulated sugar
3/4 cup butter, softened
6 large egg yolks

MERINGUE TOPPING:

6 large egg whites
3/4 cup granulated sugar
1/2 cup chopped OR sliced hazelnuts

CREAM FILLING:

1 1/2 cups whipping cream (35%)
1/4 cup prepared strong liquid coffee

GLAZE:

2 ounces semi-sweet chocolate melted and cooled

Preheat oven to 350 degrees F.

Three 9-inch round metal baking pans, lightly greased and floured.

PREPARE COFFEE MIXTURE FIRST: Mix together coffee granules and milk until dissolved. Set aside.

In a medium bowl, sift together cake flour, cocoa, baking powder and salt.

In a large mixer bowl, on medium speed, beat sugar and butter until smooth.  Add egg yolks, ONE at a time, beating after each addition, until light and fluffy. Add flour mixture alternately with coffee mixture, making 3 additions of flour and 2 of coffee, beating on LOW speed until moistened and blended.  Then beat on  MEDIUM speed for 3 to 5 minutes until well blended.  Pour batter into the three prepared baking pans, dividing evenly.

PREPARE MERINGUE TOPPING: In a large, clean bowl, beat egg whites until soft peaks form.  Gradually add sugar, by spoonfuls, beating until stiff peaks form.  Spread lightly over top of the batter in each pan, dividing evenly.  Sprinkle the hazelnuts over top in each pan.

Bake in preheated 350 degrees F. oven for 35 to 40 minutes, or until topping is a golden brown.  Cool in pans on wire racks for 20 to 25 minutes and remove from pans onto wire racks to cool completely.

PREPARE CREAM FILLING:  In a mixer bowl, beat cream and liquid coffee until stiff peaks form.Spread HALF of filling gently over the meringue side of one cake layer.  Top with a second layer, meringue side up, and spread remaining filling on top. Top this with the remaining cake layer, with meringue side facing up.

Drizzle the melted chocolate over top of the meringue and let it run down sides.  Chill for at least 30 minutes, or until ready to serve. Serves 12 to 16.

TIP: when whipping (35 %) cream does not seem to whip properly, add 3 or 4 drops of lemon juice, or 1/2 teaspoon unflavored gelatin.  Always use glass or metal mixing bowls to whip cream, and be sure that your beaters are thoroughly cleaned before whipping.