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recipe image Mocha Torte with Bittersweet Whiskey Glaze

Mocha Torte with Bittersweet Whiskey Glaze

Mocha Torte with Bittersweet Whiskey Glaze

Our Mocha Torte Recipe is so easy to pull together. Country Crock Spread, chocolate and espresso give the torte its deliciously rich flavor. Cover Crop Whiskey perfectly enhances the bittersweet chocolate in the simple glaze. This dessert is so rich and decadent that a small piece goes a long way.

Our Mocha Torte Recipe is so easy to pull together. Country Crock Spread, chocolate and espresso give the torte its deliciously rich flavor. Cover Crop Whiskey perfectly enhances the bittersweet chocolate in the simple glaze. This dessert is so rich and decadent that a small piece goes a long way.

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  • Prep time10 min
  • Cooking time35 min
  • Portions12
  • DifficultyEasy

Ingredients

  • 1/2 cup Country Crock® Original Spread Country fresh taste Country crock original
  • 1 1/2 cups bittersweet chocolate chips, divided
  • 2 tablespoons instant espresso powder
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup heavy cream
  • 2 tablespoons Cover Crop Whiskey, or your favorite rye whiskey

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 350°F. Grease and flour 9-inch round cake pan.
  2. Melt Country Crock Spread and 1 cup chocolate chips in medium saucepan over low heat, stirring occasionally. Remove from heat and stir in espresso powder, sugar, eggs, and vanilla. Stir in flour just until blended. Spread batter into prepared pan.
  3. Bake 25 minutes or until toothpick inserted in center comes out almost clean. Do not overbake. Cool 15 minutes on wire rack. Remove from pan and cool completely.
  4. Meanwhile, bring cream just a boil. Remove from heat and stir in remaining 1/2 cup chocolate chips until melted; stir in Cover Crop Whiskey or your favorite rye whiskey. Let cool, slightly, to thicken, stirring occasionally.
  5. Place rack with cake on waxed paper, then pour glaze in center of cake. Spread to the edge with spatula, allowing some glaze to drip down sides of torte. Refrigerate until firm, about 1 hour. Garnish with raspberries, if desired.

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