Raspberry Mocha Torte

Ingredients

• 6 eggs, separated
• 3/4 cup sugar, divided
• 1 cup all-purpose flour
• filling:
• 1/3 cup sugar
• 3 eggs
• 2 egg yolks
• 1 teaspoon instant coffee granules
• 2 ounces semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 1/2 cup raspberry jam
• Fresh raspberries and mint, optional

Directions

1. In a large bowl, beat egg yolks and 1/2 cu sugar until thicken and lemon-colored. In a small bowl, beat the egg whites on medium speed until soft peak form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into egg yolk mixture along with the flour.

1. Divide batter among three waxed paper-lined ungreased 9-in. round baking pans. Bake at 350° for 15-20 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
2. In a small saucepan, whisk the sugar, eggs, yolks and coffee granules. Add chocolate. Cook over medium heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool. In a small bowl, cream butter. Gradually beat in cooled chocolate mixture until smooth.
3. To assemble, place one cake layer on a serving plate; spread with half of the mocha filling. Top with another cake layer; spread with raspberry jam. Place remaining cake on top; spread with the remaining mocha filling. Refrigerate for 3 hours. Garnish with raspberries and mint if desired.

Nutrition Facts

1 slice: 424 calories, 25g fat (14g saturated fat), 283mg cholesterol, 244mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 8g protein.