AFTER THE RAIN ~ 'CLOUDS IN MY COFFEE' MOCHA VELVET TORTE

"Clouds in my coffee"

are the confusing aspects of life and love.

That which you can't see through,

and yet seems alluring...until.

Like a mirage that turns into a dry patch.

Perhaps there is something in the bottom of the coffee cup

that you could read if you could (like tea leaves or coffee grinds).

~ Carly Simon

~ Clouds in my coffee

____________________

MOCHA VELVET TORTE
~ Heavenly rich, truffle-like EASY dessert and, like clouds, always a delight
(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 unsalted butter
6 large eggs
1 tsp. vanilla extract

Ganache Cream

• Preheat oven to 225-degrees. 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 (if you feel the need) and chocolate-covered coffee beans (from Trader Joe's).

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.