Sunday, May 23, 2010

Individual Dark Chocolate Cream Cheese Mocha Tortes Share Tags: dessert Attention all you CHOCOLATE lovers! This recipe is rich, moist, creamy and bursting with chocolate flavors! Putting chocolate in the Philadelphia Cream Cheese is a perfect filling to these cakes! Prep time: 30 minutes | Cook time: 19 minutes | Total time: 49 minutes | Servings: 12 1 box chocolate cake mix, plus ingredients to prepare (eggs, oil and water)
1 tsp. of instant coffee granules
1 cup(s) of mini semi-sweet chocolate chips
1/2 cup(s) of coffee liqueur
16 ounce(s) of Philadelphia Cream Cheese, softened
1 cup(s) of powdered sugar
1 ounce(s) of milk
2 tbsp. of cocoa powder
1 1/2 cup(s) of semi-sweet chocolate chips
6 tbsp. of butter
1/3 cup(s) of whipping cream
Prepare cake according to package directions plus add 1 t. instant coffee granules and 1 c. mini semi-sweet chocolate chips.
Spray a jelly roll pan with non stick cooking spay, line with waxed paper and spray waxed paper with non stick cooking spray. Pour cake batter into prepared jelly roll pan.
Bake at 350 degrees for 18-19 minutes. Cool completely (put in refridgerator to accelerate cooling process)
In a small saucepan, over medium heat combine 1 1/2 c. semi-sweet chocolate chips, 6 T butter and 1/3 c. whipping cream. Stir until smooth in texture. Place in refrigerator to slightly cool.
In medium bowl, combine Phiiladelphia Cream Cheese, powdered sugar and cocoa powder. Gradually add milk until you have desired consistency
Take cooled cake and flip onto clean surface; peel off waxed paper. Using a round cookie cutter, cut 12 circles out of cake (reserve extra cake for later use)
cut each circle in half and brush the bottom layer with coffee liqueur
Fill the center of each layer with cream cheese mixture
Put a heaping spoonful of ganache mixture on top of each cake and let it drip down the sides of cake