1 1\/2 Tbsp instant coffee<\/strong><\/em><\/p>\n 1 c cold water<\/strong><\/em><\/p>\n 6 egg YOLKS<\/strong><\/em><\/p>\n 2 c granulated sugar<\/strong><\/em><\/p>\n 2 c flour<\/strong><\/em><\/p>\n 3 tsp baking powder<\/strong><\/em><\/p>\n 1\/4 tsp salt<\/strong><\/em><\/p>\n 1 tsp vanilla<\/strong><\/em><\/p>\n 1 c finely ground walnuts<\/strong><\/em><\/p>\n 6 egg WHITES<\/strong><\/em><\/p>\n Preheat oven to 325.<\/p>\n Dissolve the coffee in cold water.<\/p>\n Beat egg yolks until light, then add sugar in a thin stream.<\/p>\n Sift together the flour, baking powder & salt.<\/p>\n Gradually add the egg mixture, alternating with coffee mixture, to the flour mixture.<\/p>\n Add vanilla and ground nuts.<\/p>\n In a clean bowl, beat egg whites until stiff, then fold into batter.<\/p>\n Pour into 3 buttered & floured 9″ cake pans.*<\/p>\n *I like to put a greased & floured circle of wax paper in the bottom of each pan.<\/p>\n Bake for 30-40 minutes at 325.<\/p>\n Watch carefully. It should rise in the center & a toothpick poked in center should come out clean.<\/p>\n When the layers are completely cool, cut each layer in half horizontally with a serrated knife.<\/p>\n Separate each layer with wax paper & put into a tight cake carrier OR zip log bags.<\/p>\n It will keep several days until you are ready to frost it.<\/p>\n 1 c butter<\/strong><\/em><\/p>\n 2 c powdered sugar<\/strong><\/em><\/p>\n 2 tsp cocoa<\/strong><\/em><\/p>\n 1\/2 tsp instant coffee<\/strong><\/em><\/p>\n 2 Tbsp Cointreau OR Triple Sec<\/strong><\/em><\/p>\n 2 Tbsp orange juice<\/strong><\/em><\/p>\n Cream the butter & gradually add the sugar. Add remaining ingredients. Beat until very smooth. Spread a smooth even layer on 5 of the 6 layers. Do NOT put the filling on the top layer. Stack the layers.<\/p>\n 4 c powdered sugar<\/strong><\/em><\/p>\n 4 tsp cocoa<\/strong><\/em><\/p>\n 1 tsp instant coffee<\/strong><\/em><\/p>\n 4 Tbsp Cointreau OR Triple Sec<\/strong><\/em><\/p>\n 2 c butter, softened<\/strong><\/em><\/p>\n 1 tsp vanilla<\/strong><\/em><\/p>\n Combine sugar, cocoa & coffee. Add the liqueur, butter & vanilla.<\/p>\n Beat until smooth. Frost the top & sides of the torte.<\/p>\n Garnish.<\/p>\n IMPORTANT Cut the torte into extremely thin layers, maybe 2 cm.<\/p>\n Garnish:<\/p>\n Walnut halves OR ground walnuts<\/strong><\/em><\/p>\n Chocolate covered coffee beans<\/strong><\/em><\/p>","protected":false},"excerpt":{"rendered":" Catherine Burcin<\/p>\n","protected":false},"author":1,"featured_media":307,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[21,5,26],"tags":[55,238,56,57,53,106,54],"class_list":["post-306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-desserts","category-frosting","tag-cake","tag-catherine-burcin","tag-chocolate","tag-dessert","tag-mocha","tag-recipe","tag-torte","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tFilling:<\/h4>\n
Frosting:<\/h4>\n