Shelly's Recipe

RASPBERRY MOCHA TORTE

Category: Tortes

6 eggs, separated
3/4 cup sugar, divided
1 cup flour

Filling:
1/3 cup sugar
3 eggs
2 egg yolks
1 tsp instant coffee granules
2 (1 oz) squares semisweet chocolate, melted
1 tsp vanilla extract
1 cup butter, softened
1/2 cup raspberry jam
Fresh raspberries and mint, optional

In a large mixing bowl, beat egg yolks and 1/2 cu sugar until thicken and lemon-colored. In a small mixing bowl, beat the egg whites on medium speed until soft peak form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into egg yolk mixture along with the flour.

Divide batter among three waxed paper-lined ungreased 9-in. round baking pans. Bake at 350 for 15-20 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.

In a small saucepan, whisk the sugar, eggs, yolks and coffee granules. Add chocolate. Cook over medium heat, stirring constantly, until mixture coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool. In a small mixing bowl, cream butter. Gradually beat in cooled chocolate mixture until smooth.

To assemble, place one cake layer on a serving plate; spread with half of the mocha filling. Top with another cake layer; spread with raspberry jam. Place remaining cake on top; spread with the remaining mocha filling. Refrigerate for 3 hours. Garnish with raspberries and mint if desired. Yield: 8-10 servings.