(NC)—Layers of light-as-air cake are topped with mounds of
whipped cream in this irresistible cocoa and coffee
combination.
2/3 cup (150 mL) all-purpose flour
2/3 cup (150 mL) Fry's* Cocoa
1/2 tsp (2 mL) salt
5 eggs, separated, at room
temperature
1/2 tsp (2 mL) cream of tartar
1-1/4 cups (300 mL) granulated sugar, divided
2/3 cup (150 mL) cold black coffee
1/2 tsp (2 mL) vanilla
Cocoa Whipped Cream:
1/2 cup (125 mL) each granulated sugar and
Fry's* Cocoa
2 cups (500 mL) 35% whipping cream
1/4 cup (50 mL) chocolate liqueur
• Preheat oven to 325ºF (160ºC). Sift flour with Fry's*
Cocoa and salt until evenly combined and reserve. Beat egg
whites and cream of tartar in a metal or glass bowl until
frothy. Beat in 1/2 cup (125 mL) of the sugar, adding a
spoonful at a time until stiff peaks form. Egg whites can
be reserved for as long as 10 minutes.
• In a separate mixing bowl, beat the egg yolks with the
remaining 3/4 cup (175 mL) sugar until very light. Stir in
the coffee and vanilla. Blend in the flour mixture using
low speed on an electric mixer. Fold in a dollop of the
egg whites using a large rubber spatula. Add remaining egg
whites and fold until combined.
• Divide the batter between two parchment or waxed paper
lined 8-in (20-cm) round cake pans. Bake for 35 to 40
minutes or until cake springs back when touched lightly in
the centre. Invert pans on a rack and cool for 10 minutes.
Remove pans and peel off paper. Cool completely. Using a
serrated knife, slice each cake in half to make two
layers.
Cocoa Whipped Cream:
• Combine sugar and Fry's* Cocoa in a large mixing bowl.
Stir in whipping cream until well combined. Cover and
reserve in refrigerator for at least 1 hour or up to 8
hours. Add liqueur and whip cream mixture until cream
forms soft peaks.
• Assemble cake by spreading equal amounts of cream
mixture between layers of cake, finishing with a layer of
cream on top. Makes 10 to 12 servings.
Fry's*
Magnificent Mocha Torte
