Mocco Cake

Submitted by Nobility_Cuisine on Sat, 06/21/2014 - 20:13.


1/3 lb (6 oz, or 175 g) butter, or margarine
1/3 lb (6 oz, or 175 g) chocolate
1/3 lb (6 oz, or 175 g) flour
1/3 lb (6 oz, or 175 g) sugar
5 egg
2 tbsp raspberry (or other berries) preserve
1 tsp baking powder
2 oz (60 g) ground almond, or other nut

For cream:

1/2 lb (230 g) butter, or margarine
1/2 lb (230 g) sugar powder
2 egg yolk
1/2 tsp chopped orange peel
1-2 tsp strong coffee
2 tbsp ground pistachios


Stir the butter and sugar until sugar dissolves.

Melt the chocolate.

Whip the egg whites to a strong peaks consistency.

Add the egg yolks, preserves, ground nuts, chocolate, baking powder.

Add the whipped egg whites: 1 half of egg whites first, blend well, then the second half, and blend well once more.

Pre-heat an oven to 180 C (380 F).

Rub a baking mold with the butter, and sprinkle with the flour.

Pour a dough into the baking mold, and bake for about 50-60 minutes.

Let to cool in baking mold for 5 minutes, then take out cake from mold, and let to cool.

Meanwhile, make a cream.

Warm the butter, and whip butter and the sugar powder together.

Add the egg yolks continuing whipping, and whip for 3-5 minutes, then add the orange peels, and the cold coffee, and whip until even consistency.

Slice the cake into 3 parts alongside, make 2 layers of the cream between them.

Then, cover a top and sides of cake with the cream, and decorate with the ground pistachios.

Let to sit for about 2 hours in a refrigerator, slice, and serve.