Savor the Flavor

Mocha Torte (Tort Mocca)

Ingredients: 1 angel food cake from bakery or box mix 1 (7 oz.) jar marshmallow crème 1-1/2 tsp. instant coffee 3 tbsps. grated semi-sweet chocolate 1 tsp. vanilla 8 oz. whipping cream 1 tbsp. hot water 4 tbsps. slivered almonds

Instructions: Slice cake into 3 layers. Place one layer on serving plate, set the other two aside. Thoroughly dissolve the instant coffee into hot water. In mixing bowl combine marshmallow crème coffee liquid, and vanilla. When blended, beat on high speed until fluffy, several minutes. In another bowl beat whipping cream into soft peaks form then fold very gently into the marshmallow crème mixture. Spread 1/3 cream mixture on bottom layer of cake allowing a bit of cream to come over the edge of cake. Sprinkle with 1/3 grated chocolate. Add 2nd layer of cake and repeat. Add last layer and frost with remaining cream sprinkle almonds. Best chilled for at least 30 minutes to let the flavors penetrated the cake. Optional: A whipped topping can be substituted for the whipping cream, if using a substitute, the cake can be frozen for about a month, if wrapped well. The top can be lightly dusted with cocoa, if desired.

This elegant dessert should be served on your best cake stand.

Anja Butchar

120

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