Thursday, March 08, 2007

IN HONOR of 'INTERNATIONAL WOMEN'S DAY' ~ MOCHA VELVET TORTE

HONORING 'INTERNATIONAL WOMEN'S DAY'
___________________________________________
The iris signifies faith, hope, wisdom and friendship. Because of its colorful beauty, the iris was named after the messenger of Hera (wife of Zeus), Iris, Greek goddess of the rainbow, connecting the world of man with the heavenly temple of the gods.
________________

~ Iris
___________________________
MOCHA VELVET TORTE
~ rich, truffle-like & heavenly
(from a December 1992 issue of Southern Living)
*
1 Tbsp. instant coffee granules
1 cup boiling water
1 1/2 cups sugar
2 1/2 cups semisweet chocolate morsels
1 1/2 cups melted butter
6 large eggs
1 tsp. vanilla extract
Ganache Cream
  • Grease bottom of 9-inch springform pan; line with greased waxed paper and set aside.
  • Dissolve coffee granules in boiling water. Add sugar, stirring until dissolved; set aside.
  • Position knife blade in food processor bowl; add chocolate morsels. Process 1 1/2 minutes or until finely chopped, stopping once to scrape down sides. Pour coffee mixture through food chute with processor running, stopping once to scrape down sides. Pour butter through food chute with processor running. Add eggs, one at at a time, through food chute, pulsing after each addition. Add vanilla and pulse once again.
  • Pour into prepared pan and bake at 225-degrees for 2 1/2 hours or until slightly firm to touch. Cool completely on wire rack. Run knife around edge; release sides of springform pan. Invert torte onto 8-inch cardboard round and place on rack over shallow pan. Pour Ganache Cream over top and sides, covering completely. Chill 8 hours. Garnish with chocolate leaves and chocolate-covered coffee beans.

***

GANACHE CREAM:

1 cup whipping cream

2 (4-oz) packages bittersweet chocolate, chopped and divided

1 1/2 Tbsp. butter, divided

Combine whipping cream and two-thirds of chocolate in double boiler. Bring to boil & reduce heat to low. Cook until chocolate melts, stirring often. Remove from heat. Add remaining chocolate, stirring until melted and smooth. Add one-third of butter, beating until butter melts & mixture is smooth. Repeat procedure with remaining butter. Let cool until mixture is slightly thickened and of pouring consistency. If mixture becomes too thick, reheat in double boiler over simmering water.

2 comments:

Lisa said...

Just wanted you to know the directions on the mocha velvet torte are a little off, the biggest thing is it doesnt say where to put in the eggs.

joey said...

Thank you, Lisa ... Sorry about the delay in responding but I've been out of town. I will make the correction about adding the eggs, one at a time though food chute, pulsing after each addition. This is one of my favorite desserts!