This Layered Mocha Torte is one of our go to recipes to impress. Bursting with flavors of coffee and brandy Its a bit like a tiramisu in that you layer it up and is full of decadent flavour. If you don’t like the alcohol in this you can leave it out or if you want more…just add more.
Ingredients
8 heaped tbsp good quality instant coffee
100ml brandy
100ml amaretto
1x200g packet sponge finger biscuits
100g flaked almonds
300ml double cream
4 medium egg yolks
175g unsalted butter at room temperature
175g caster sugar
METHOD
CREAM the egg yolks, butter and sugar. Butter must be at room temperature.
DISSOLVE half the coffee in 3 tbsp of hot water in a small bowl and stir into the egg mixture.
DISSOLVE in another bowl the remaining coffee in 100ml of hot water. Pour into a shallow dish with the brandy and amaretto. Stir and set aside.
LINE a 10cmx20cm (2lb) loaf tin with clingfilm, leaving enough hanging to seal your cake over the top.
QUICKLY dip each side of the biscuits one by one into the coffee liqueur mixture. Don’t let them absorb too much liquid.
LINE the bottom and sides of the loaf tin, laying them side by side.
SPOON half the creamed mixture into the tin and top with a layer of soaked biscuits.
WRAP the clingfilm over the top and chill in the fridge for 30 minutes minimum, to 1 hour.
TOAST the flaked almonds when ready to serve in a dry pan over a medium heat for 5 minutes until golden.
TURN out the cake onto a serving plate.
WHIP the cream in a bowl until light and fluffy and spread over the cake.
DECORATE with flaked almonds for hedgehog effect.
Ingredients
8 heaped tbsp good quality instant coffee
100ml brandy
100ml amaretto
1x200g packet sponge finger biscuits
100g flaked almonds
300ml double cream
4 medium egg yolks
175g unsalted butter at room temperature
175g caster sugar
