This is one of the easiest desserts that I have made and it is definitely a show stopper. I’m not sure which part of this I’m in love with most. It could be the heavy whipping cream, or the Kahlua, or maybe the crisp chocolate wafers that soften up from the Kahlua and espresso. Maybe its the mascarpone cheese mixed with sugar and vanilla. Really I’m sure it is a combination of all of these that make an outstanding dessert that will catch everyone’s attention at your next dinner party. Your guests are going to think you spent hours making it, but trust me it is a cinch to make. I saw Ina Garten make this on her cooking show and knew that I had to try it. It is so worth every calorie. Now after making Ina’s recipe as it stands I chose to change it. She uses chocolate chip cookies. I like it with homemade chocolate chip cookies, but I love it with the Chocolate wafers made by Nabisco. Her recipe has you throwing everything in the mixer except the cookies. I changed it up by creaming the cheese and sugar together first. I threw two batches of the cream in the trash when the cheese and whipping cream were very lumpy. You can’t have lumpy in a cream torte so it works so much better when the cheese and sugar are creamed together first.
The Torte is very rich which means a smaller serving for most people. I’d say you can get 8-10 servings easily . I stretched to 12 for my book club and it was certainly enough. So now I give you my new favorite dessert. Chocolate Mocha Torte that is divine!
Chocolate Mocha inspired from Ina Garten
Yield 8-10 servings
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 2 boxes Chocolate Wafers by Nabisco
- Shaved semisweet chocolate or sprinkle with cocoa powder, for garnish
- In the bowl of an electric mixer fitted with the whisk attachment, combine mascarpone and sugar
- Add coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine .
- Slowly add whipping cream and raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate wafers flat in an 8-inch springform pan, covering the bottom as much as possible.
- Break some cookies to fill in the spaces.
- Spread a cup of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another cup of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.