Ingredients
1 cocoa
1 package devil's food cake mix with pudding
1 3/4 cup water
2 large eggs
1/2 cup (3 ounces) semisweet chocolate mors, els
2 tsp instant coffee granules
1/2 cup plain yogurt
1/2 cup cottage cheese
1 tbsp vanilla extract
1 powdered sugar
3 tbsp grated semisweet chocolate
GARNISH
1 fresh strawberry halves
Directions
Grease 2 (9-inch) round cakepans; dust lightly with cocoa. Beat cake
mix, 1 3/4 cups water, and eggs at medium speed with an electric
mixer 30 seconds; beat 2 minutes at high speed. Pour into prepared
cakepans. Bake at 350=B0 for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans on wire racks 10
minutes; remove from pans, and cool on wire racks. Slice each cake
layer in half horizontally. (Keep layers covered to prevent drying.)
Cook chocolate morsels and coffee granules in a heavy saucepan over
low heat, stirring constantly, until melted. Process yogurt, cottage
cheese, and vanilla in a blender until smooth, stopping once to
scrape down sides. Gradually add chocolate mixture, processing until
blended; chill.
Place 1 cake layer on a serving plate; spread with one-third of
chocolate mixture. Repeat procedure twice; top with remaining cake
layer. Cover and chill at least 2 hours. Sprinkle with powdered
sugar. Sprinkle grated chocolate over top in a checkerboard design.
Garnish, if desired. MEXICAN CHOCOLATE SAUCE
1 cup cocoa
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup half-and-half 1/2cup butter or margarine, melted
1/4 cup honey
3 tablespoons coffee liqueur Combine first 3 ingredients in a
small saucepan. Gradually whisk in half-and-half, butter, and honey.
Bring to a boil over medium heat, stirring constantly. Remove from
heat; stir in liqueur. Serve warm over ice cream or pound cake. Makes
2 cups.
Servings: 12 servings
Chocolate Mocha Torte Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Historians have traced the existance of recipes way back into ancient history, certainly as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to experts are a few tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks were skilled in the use of many spices and herbs, including some that we all recognise like thyme, rue and parsley. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the Middle-East, including spices such as basil and rosemary. These new foods and spices prompted an outbreak in recipe books, the majority of which are kept safe in private libraries. For the next few years, the powerful families of Europe strove to serve the most exotic banquets, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and writing down recipes to allow everyone to enjoy them. The introduction of the TV brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chocolate Mocha Torte recipe.
