3/4 c Butter (1-1/2 sticks)
7 Squares (1-oz.) white
-chocolate
3 Egg yolks
3/4 c Sugar
1 c All-purpose flour
3/4 c Finely chopped pecans
1/4 c Irish Creme *See Note*
3 Egg whites, whipped stiff
1 tb Instant coffee
1/2 c Irish Creme
1 c Butter, room temp
2 c Confectioners’ sugar
1 tb Instant coffee
1/4 c Irish Creme
1 Envelope (6-oz) instant
-chocolate mousse
1 1/2 c Cold milk
3 c Toasted sliced almonds
1/4 c Cocoa powder
Melt the butter, add the white chocolate and heat until melted. Cool to
room temperature, add the egg yolks and sugar, and cream together. Add the
flour, nuts and Irish Creme. Mix well. Fold in the beaten egg whites. Pour
into 2 greased and lined 9-inch sprinform pans. bake in a 375? F oven for
15 to 30 minutes, or until firm to the touch. Let rest for 10 minutes; turn
out onto a rack to cool.
For the buttercream, dissolve 1 Tablespoon instant coffee in 1/2 cup Irish
Creme. Cream together the butter and sugar; add the Irish Creme mixture.
Add enough confectioners’ sugar to make a spreadable icing consistency.
For the mocha mousse, dissolve the instant coffee in 1/4 cup Irish Creme.
Combine the instant mousse and the milk; add the Irish Creme mixture. Whip
until the mixture is a firm spreading consistency.
Place 1 layer of torte on waxed paper or a serving plate. Cover with the
layer of buttercream. Cover the top with a layer of mocha mousse to within
1/4-inch of the edge. Cover with the remaining layer. Chill in the
refrigerator for 15 minutes. Cover with a layer of buttercream. Cover the
sides with toasted almonds. Add the cocoa to the remaining buttercream to
make the color darker. Mark slices on top of the cake. Pipe design on the
individual slices with contrasting buttercream. Chill until firm.
Serves 16
*Note* To make this a non-alcoholic torte substitute any preferred flavored
syrup.
Yields
1 Servings