Mocha Cake
November 12, 2016
I had this Mocha Cake at The Shed in Santa Fe, New Mexico, which opened in 1953. It’s made with their special blend of coffee and dark chocolate mousse, served frozen with fresh whipped cream.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 6 Servings
Directions
1Work butter and cornstarch together into a smooth paste. Add coffee and melt the butter mixture in the top of a double-boiler. Add semi-sweet chocolate and melt, stirring constantly. Remove from heat and allow to cool.
2Meanwhile, beat egg yolks, adding 1/2 cup of sugar. Gradually add chocolate mixture and continue beating until blended. Return the entire mixture to the top of the double-boiler and cook for 7 to 10 minutes until the mixture is thick and smooth. Stir in vanilla and allow to cool.
3Meanwhile, beat egg whites and salt until thick and frothy. Add the remaining 3 tablespoons sugar gradually and beat until mixture holds a point. Fold egg whites into chocolate mixture until well-blended; set aside.
4In a butter-greased 8-inch pan, sprinkle 1/3 cup wafer crumbs, coating the bottom evenly. Pour over half of the chocolate mixture, spreading evenly. Layer another 1/3 cup wafer crumbs, add the remaining half of the chocolate, and top with the remaining 1/3 cup of wafer crumbs.
5Cover and freeze for a minimum of 1 hour (2-4 hours is preferable).
6To serve, cut into squares and top with whipped cream.
Recipe from The Best from New Mexico Kitchens by Sheila McNiven Cameron and the Staff of New Mexico Magazine, 1978.
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