Mocha Truffle Torte

A third-place winner in the Hershey Bake-off of the 2006 Albemarle County Fair. I could have competed in the State Fair if I had had time to go!

Cake base:

• 2 sticks plus 2 tablespoons butter
• 1/2 cup sugar
• 1/2 cup strong coffee
• 6 oz semi- or bittersweet chocolate
• 6 tablespoons cocoa
• 4 eggs

Combine all ingredients except eggs; heat in microwave 2 minutes until melted. Whisk until smooth. Whisk in eggs. Pour in springform pan that is lined in buttered foil and dusted with flour. Bake at 350 degrees for 50-55 minutes. Cool, remove from pan and place upright on cake plate.

Mousse filling:

• 1 cup semi-sweet chocolate chips
• 1/3 cup hot coffee
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 stick soft better
• 1 1/2 cups heavy cream

Pour coffee over chocolate chips, process in blender. Add egg yolks and vanilla, then butter, beating well. In large bowl, beat whipping cream until stiff. Gradually fold in chocolate mixture. Freeze mousse in a bowl lined with plastic wrap

Glaze:

• 4 tablespoons butter
• 3 tablespoons corn syrup
• 2 tablespoons coffee
• dash of salt
• 3/4 cup chocolate chips

Mix first 4 ingredients, microwave until boiling. Stir in chocolate chips, stir until smooth. Cool to room temperature.

To prepare cake, invert frozen mousse on top of cake base, peel off plastic wrap. Pour glaze slowly over mousse and cake, covering mousse completely and allowing excess glaze to drip down sides of cake. Store cake in refrigerator until ready to serve.