Best 8 Mocha Pecan Torte Recipes

CHOCOLATE PECAN MERINGUE TORTE

Steps:

• Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
• Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
• With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
• Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
• In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
• In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
• Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

MOCHA PECAN CAKE

Steps:

• Coat nuts & the chocolate chips with 1 tablespoons cake mix & set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 teaspoon vanilla. Beat at medium speed for 3 minutes Fold in chocolate chips & nuts. Turn into greased & floured tube pan & bake at 350 degrees F, 1 hr or until done. Cool for 15 mins & turn onto rack. Cool completely before glazing. (Cake freezes well without frosting).
• Heat the tub of frosting up 20 seconds at a time until melted slightly and drizzle on the cake, sprinkle left over pecans on top.
• Enjoy!

PECAN TORTE

Steps:

• Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
• Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
• Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.

MOCHA NUT TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper; set aside. , Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into yolk mixture until combined. , Add remaining salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Divide among prepared pans. , Bake 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool 20 minutes. Remove from pans to wire racks; cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Cover and refrigerate until assembling., In a large saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in coffee, vanilla and enough confectioners' sugar to achieve frosting consistency. Spread filling between layers. Frost top and sides of cake. Garnish with pecans if desired.

MOCHA HAZELNUT TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

MOCHA SHEET CAKE WITH PECANS

Steps:

• Preheat oven to 400°F. Lightly grease 15 1/2x10 1/2x1-inch jelly roll pan. Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy small saucepan over medium heat until smooth. Remove saucepan from heat. Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture. Whisk buttermilk, eggs and 1 teaspoon vanilla in medium bowl until blended. Add to flour mixture and blended well. Spread batter in prepared pan.
• Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.
• Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.
• Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• For Crust:
• Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
• For Filling:
• Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

MOCHA-PECAN TORTE

Steps:

• For the torte:.
• Line the bottom of 4 8-inch round cakepans with waxed paper. Grease and flour the waxed paper and set aside.
• Combine egg yolks, sugar, and baking powder; beat at hight speed of an electric mixer for 2-3 minutes or until mixture is thick and lemon colored. Combine cocoa and breadcrumbs, and stir ino the yolk mixture. Stir in vanilla; fold in ground pecans.
• Beat egg whties (at room temperature) in a large mixing bowl until stiff peaks form; gently fold 1/4 of eggs whties into yolk mixture. Pour batter evenly itno the prepared pans, spreading top to smooth.
• Bake at 350 F for 15 minutes or until layers spring back when they are lightly touched. Do not overbake! Cool in pans for 5 minutes, then invert onto wire racks, gently peeling off the waxed paper. Let cool completely.
• Make the Mocha-Buttercream Frosting:
• Dissolve instant coffee powder in water; set aside. Cream butter in a large mixing bowl; add coffee mixture and cocoa. Gradually add powdered sugar alternately with half-&-half, beating until mixture is light and fluffy. Beat in vanilla.
• Make the Chocolate Hearts and Shavings:.
• Melt the chocolate on topp of a double boiler over hot water. Line a baking sheet with aluminum foil; pour chocolate onto baking sheet.
• For rippled chocolate hearts, gently shake baking sheet until chocolate is level and about 1/4 inch thick. Let chocolate cool 5-10 minutes. Gently run a metal deocrating comb over chocolate to achieve a rippled effect and to flatten chocolate to about 1/8 inch thickness. Lest stand until chocolate is firm.
• Firmly press a 1-inch heart-shaped cutter into choclate, cutting through chocolate completly. Lift cutter up, and remove cutout by getnly pressing through cutter with a small wooden utensil. (Fingers leave prints). Cut out 12 chocolate hearts.
• Break remainign chocolate into small pieces. Shave edges of chocolate with a vegetable peeler, holding chocolate with paper towels so that the heat from your hand doesn't melt the chocolate. Reserve hearts and shavings.
• Frosting the Torte:.
• Measure and set aside 1 1/2 cups Mocha-Buttercream Frosting for piping. Spread remainging frosting between layers and top and sides of torte.
• Spoon reserved frosting inot a large decorating bag fitted with large metal tip No. 5 (star tip). Pipe 12 decorative mounds of frosting evenly around top edges of torte. Fit decorating bag with large metal tip No. 1. Pipe remaining frosting around base of torte ina shell design.
• Gently nestle a chocolate heart at an angle inot each mound of frosting on top of torte; place a maraschino cherry half at base of each on the inside. Sprinkle chocolate shavings in center of torte. Chill until ready to serve.