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Refrigerator Mocha Torte

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Submitted by donna

YIELD

1 servings

PREP

60 min

COOK

?

READY

60 min

Ingredients

1 237
CUP ML BUTTER
or margarine
2 2
LARGE LARGE EGGS
½ 118
8 231.2
OUNCES ML/G SEMI-SWEET CHOCOLATE
squares, null, null
2 3E+1
TABLESPOONS ML MILK
2 1E+1
TEASPOONS ML INSTANT COFFEE
25 25

Directions

Cream butter with eggs and powdered sugar, whipping until light and fluffy.

In top of double boiler, melt chocolate over hot water.

Blend in the milk and coffee powder, stirring well until blended.

Fold into egg mix.

If mix is to thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold.

Line a 9×5” loaf pan with plastic wrap.

Spread ¼ inch layer of chocolate mix on the bottom of pan.

Top with a layer of graham crackers.

Spread ¼ inch of chocolate mix. Repeat this process 5 times.

Spread remaining chocolate mix over top and sides.

Wrap and chill for 2 hours or more until firm.

To serve; remove torte from pan.

Peel off plastic wrap.

Smooth surface with knife dipped in hot water.

Place on serving plate.

Slices best after it has been at room temperature for 30 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 587g (20.7 oz)
Amount per Serving
Calories 5794 49% from fat
 % Daily Value *
Total Fat 315g 485%
Saturated Fat 161g 804%
Trans Fat 0g
Cholesterol 913mg 304%
Sodium 6093mg 254%
Total Carbohydrate 234g 234%
Dietary Fiber 34g 135%
Sugars g
Protein 143g
Vitamin A 124% Vitamin C 0%
Calcium 75% Iron 201%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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