Mexican Cocoa Torte

Mexican Cocoa Torte

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories400
Calories from Fat260
Total Fat29 g45% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium210 mg9% DV
Total Carbohydrates33 g11% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein3 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories400
Calories from Fat260
Total Fat29 g45% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium210 mg9% DV
Total Carbohydrates33 g11% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein3 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1/2 cup HERSHEY'S Cocoa
  • 1/3 cup shortening
  • 1/2 cup coffee strong
  • 1/4 teaspoon ground cinnamon
  • 2 cups whipping cream (1 pt.)cold
  • 1 package pie crust mix (11 oz.)
  • 1 cup sugar
  • HERSHEY'S Mini Chips Semi-Sweet Chocolate (optional)

Directions

  • 1. Combine sugar, cocoa, coffee, shortening and cinnamon in small saucepan. Cook over very low heat, stirring constantly, until smooth and creamy. Cool to room temperature.
  • 2. Stir together pie crust mix and 3/4 cup of the cocoa mixture, blending well. Shape into smooth ball; refrigerate 1 hour.
  • 3. Heat oven to 350°F. 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.
  • 4. Bake 10 to 12 minutes or until almost set; cool on cookie sheets. Combine whipping cream and remaining cocoa mixture in small bowl; beat until stiff.
  • 5. 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. 12 servings.
Ingredients sitting on a table

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