Mocha Walnut Torte #1

-MOCHA GLAZE-
5 oz Milk chocolate; chopped
1 1/2 tb Liquid nondairy creamer
-(found in frozen section)
1 ts Powdered instant coffee

TOPPING
12 Chocolate-covered coffee
-beans (optional)

From: bb557@freenet.carleton.ca (Sonia Talbot)

Date: Tue, 28 Mar 1995 07:47:20 +0000
Preheat oven to 350 deg F.

To make walnut cake: Coat an 8-inch round cake pan with vegetable spray,
line bottom with waxed paper, and spray again. Dust lightly with flour.

Place chocolate chips in a small heavy saucepan, covered, over low heat.
Cook until chocolate is soft enough to blend. Remove saucepan from heat
and set aside.

Combine walnuts, flour, and sugar in a medium-size mixing bowl.

Combine Lekvar, egg whites, vanilla and melted chocolate in a small bowl
and blend well.

Add chocolate mixture to dry ingredients and mix with a fork until blended.
Spoon batter into prepared cake pan and bake for 45 to 50 mins, or until
cake tester inserted into center of cake comes out clean. Cover cake with
waxed paper and cool on a cake rack.

To make mocha glaze: Place chocolate, creamer, and coffee in a small heavy
saucepan, covered, over low heat. Cook until chocolate is soft enough to
blend; mix until smooth.

When ready to assemble cake: Set cake on an 8-inch cardboard round or cake
plate and place 3-inch strips of waxed paper under edges of cake (this will
prevent glaze from getting on clean plate). Spread mocha glaze on top and
sides of cake. Remove waxed paper strips and discard.

To decorate cake: Reserve 1/4 cup glaze and spoon it into a small pastry
bag fitted with a small star tip. Pipe 12 rosettes, equally spaced, around
top edges of cake. Place a coffee bean on each rosette.

Nutritional Information per serving:

181 calories 35% calories from Fat

3 g protein 2 g dietary fiber

26 g Carbohydrates 40 mg sodium

7 g fat 0 mg cholesterol

From the Book ‘101 Great Lowfat Desserts’ by Donna Rodnitzky (1995)

REC.FOOD.RECIPES ARCHIVES

/CAKES