Mocha Torte

Cake

• 100g (4oz) Caster Sugar
• 100g (4oz) Plain Chocolate, melted and cooled slightly
• 1 teaspoon Coffee Powder
• 3 tablespoons Water
• 2 tablespoons Flour (sieved)
• 6 Egg Whites, lightly beaten
• 6 Egg Yolks
• 100ml (4 fl oz) Double Cream, stiffly whisked
• 1 tablespoon Cocoa Powder

Coffee Cream

• 2 teaspoons Coffee Powder
• 250ml (10fl oz) Double Cream, stiffly whisked
• 50g (20z) Caster Sugar

METHOD

1. Beat egg yols and sugar until pale, gradually beat in melted chocolate, coffee powder and water.

2. Quickly fold in flour then egg whites.

3. Divide mixture beaten three greased 8" sandwich tins and bake at 170ºC (Gas Mark 3) for 30-35 minutes, allow to cool.

4. To make coffee cream, beat all ingredients together until thoroughly blended and chill for 1 hour.

5. Put one cake on a plate and cover with a little of the coffee cream, continue making layers of cake and cream, finishing with a layer of coffee cream on top and sides of cake.

6. To finish the cake pipe rosettes of fresh cream on top and sprinkle with a dusting of cocoa powder.