Mocha Pecan Torte

My youngest brother graduated from the paramedicine program at CONA yesterday. This is what I made to celebrate.

You will need…

6 egg whites, room temperature

6 egg yolks
2/3 cups sugar
1/2 tsp vanilla
1/2 tsp crushed instant coffee granules

1/2 cup flour
1 tsp cocoa
1 1/2 cups ground pecans

1. Beat egg whites until stiff, set aside.
2. Beat yolks well. Add sugar, vanilla, and coffee; beat again. They
are very naughty egg yolks. Fold into previously cowed egg whites.
3. Gently fold in flour and cocoa, then fold in pecans.
4. Bake in two greased 8-inch pans at 350/180 for about 25 minutes. Cool.

Filling/Frosting:
2 cups whipping cream
2 tbsp sugar (I used less)
1 tbsp instant coffee
1 tbsp boiling water

1. Dissolve coffee in water. While that’s cooling, beat cream and
sugar until quite stiff, then beat in the coffee. It will be a very
violent day. Spread between layers of cake and on top and sides.

Optional extras:
Pecans
Toasted pecans
Fried pecans in butter and brown sugar
melted chocolate drizzles
caramel sauce (cream, brown sugar, cornstarch and butter; boil and
then simmer until thick)
All of the above

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