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Gooey Chocolate and Coffee Torte

in Diana's Recipe Book

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Servings: 6-8
For The Cookie Base:
1 cup amaretti or macaroon cookies, crushed
6 tbsp. butter, melted

For The Filling:
6 ounces unsweetened chocolate, chopped into small pieces
1 tbsp. cold liquid coffee
2 tbsp. coffee liqueur
1 pound mascapone cheese
1 can (14oz.) sweetened condensed milk
3 eggs, separated
3 tbsp. Marsala wine or Brandy
2 tbsp. all-purpose flour

1. Preheat the oven to 375 degrees F (190 C).

2. Mix the crushed cookies with the melted butter and press into the base of a 9-inch removable bottom or springform cake pan. Chill the crust.

3. Meanwhile prepare the filling by melting the chocolate with the coffee and liqueur in a bowl over a pan of simmering water. Cool slightly.

4. Place the mascapone cheese, milk and egg yolks into a bowl and whisk until combined. Stir in the Marsala or brandy and flour.

5. Whisk the egg whites until stiff and fold into the mascapone mixture. Gently fold in the chocolate mixture to create a marbled effect. Pour over the cookie crust base.

6. Bake for one hour, covering the top with foil if it becomes too brown. Turn off the oven, leaving the door open allowing the torte to cool completely. Chill overnight to set and to allow the flavors to develop.

Makes: 6-8 servings.

Source: Nestle UK
Date: January 11, 2003


Reviewer: Amy H
How long am I suppose to let the torte cool completely in the oven? Do I chill it overnight in the oven as well?


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