Mocha Fudge Torte

Mocha Fudge Torte
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  • CourseDessert
Mocha Fudge Torte
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseDessert
Instructions
  1. Line a 9-inch spring form pan with foil, and butter it all.
    Tip: If you have a smooth bottomed pan, I wrap the foil under the bottom, pull it up all the way around and snap the pan together. Then smooth the foil on the inside of the sides. NO foil to peel off the bottom of your dessert!
  2. Slowly melt together:
    ♦ 1 pound semi-sweet chocolate (chips work, 2 2/3 cups)
    ♦ 1 pound of butter, 4 sticks
    ♦ 1 cup sugar
    ♦ 1 cup hot coffee

    Stir until smooth, remove from heat and pour into a mixing bowl.
  3. Whisk together:
    ♦ 8 large eggs
  4. Slowly add eggs to chocolate mixture. Beat on low until blended.
    Pour into prepared pan, batter will be runny.
    Bake at 350 degrees for about an hour, until it’s almost set.
    Remove from oven and let cool.
    Refrigerate until firm.
    Slice and garnish with whipped cream, chocolate shavings or berries.
Terri's Notes

~ This dessert is awesome and serves a crowd. It’s rich, so small slices, served on dessert plates that you’ve drizzled with a bit of dark chocolate is amazing. Sprinkle with red raspberries and top with a dollop of whipped cream.
~ Using a thin, warm knife will help you slice it beautifully.

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