180°C, 350°F, Gas Mark 4
Serves 10-12


8 oz butter 4 oz unsweetened cooking chocolate, broken into pieces
1 tspn vanilla extract 4 eggs
15 oz sugar 4 ½ oz flour
4 oz finely chopped pecans Mocha Cream Filling (recipe follows)
Semi-Sweet Glaze (recipe follows)

Line bottom and sides of two 9-inch round pans with foil; grease foil. Melt butter and unsweetened chocolate. Cool five minutes. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar, beating well. Blend in chocolate mixture; fold in flour and pecans until blended. Spread half the mixture into each prepared pan. Bake 20-25 minutes or until wooden pick inserted in centre comes out clean. Cool 5 minutes; using foil, remove from pans to wire racks. Peel off foil and cool completely. Place one layer on serving plate; spread with Micha Cream Filling. Glaze second with Semi-Sweet Glaze. Cover, refrigerate until ready to serve. To serve, gently place glazed layer on top of mocha filling layer. Refrigerate leftover torte.

Mocha Cream Filling
Reserve 2 tbspns from 8 fl oz cold whipping cream for glaze. In a small bowl, place remaining whipping cream, 3tblspns powdered sugar and 2 tspns powdered instant coffee. Beat until stiff.

Semi-sweet glaze
Melt 3 oz semi-sweet cooking chocolate and reserved whipping cream together, just until chocolate is melted and mixture is smooth when stirred.