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Four yummy layers of mocha-flavored
pastry are filled and topped with fluffy cocoa whipped cream
and garnished with mini chocolate chips.
Mexican
Cocoa Torte
- 1 cup granulated sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup strong coffee
1/3 cup vegetable shortening
1/4 teaspoon ground cinnamon
1 (11-ounce) package pie crust mix
2 cups cold whipping cream
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips (garnish)
- In small saucepan, combine
sugar, cocoa, coffee, shortening and cinnamon. Cook over very
low heat, stirring constantly, until smooth and creamy. Cool
to room temperature.
- Stir together pie crust
mix and 3/4 cup of the cocoa mixture, blending well. Shape into
smooth ball; refrigerate 1 hour.
- Heat oven to 350°F
(175°C). Line two cookie sheets with foil; mark two 8-inch
circles on each.
- Cut pastry ball into 4
pieces; form each into small ball. Place balls of pastry on foil;
press with fingers into marked circles.
- Bake 10 to 12 minutes
or until almost set; cool on cookie sheets.
- In small bowl, combine
whipping cream and remaining cocoa mixture; beat until stiff.
- Place one pastry round
on serving plate; spread with one-fourth whipped cream mixture.
Repeat layering with remaining three rounds and whipped cream
mixture, ending with whipped cream. Refrigerate several hours;
cut in wedges to serve.
- Garnish with small chocolate
chips.
Makes 8 to 10 servings.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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