Refrigerator Mocha Torte

1 cup butter or margarine
2 eggs
1/2 cup powdered sugar
8 ounces semisweet chocolate
2 tablespoons milk
2 teaspoons instant coffee powder
25 graham crackers

Cream butter with eggs and powdered sugar, whipping until light and fluffy. In top of double boiler, melt chocolate over hot water. Blend in the milk and coffee powder, stirring well until blended. Fold into egg mix. If mix is to thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold.

Line a 9x5" loaf pan with plastic wrap. Spread 1/4" layer of chocolate mix on the bottom of pan. Top with a layer of graham crackers. Spread 1/4" of chocolate mix. Repeat this process 5 times. Spread remaining chocolate mix over top and sides. Wrap and chill for 2 hours or more until firm.

To serve; remove torte from pan. Peel off plastic wrap. Smooth surface with knife dipped in hot water.

Place on serving plate. Slices best after it has been at room temperature for 30 minutes.

Mocha Macaroon Torte

1 package refrigerated chocolate chunk cookie dough
8 ounces cream cheese, softened
1 egg
1/2 cup coconut
2 tablespoons brewed coffee
1 teaspoon vanilla
1/3 cup chocolate chips

TOPPING:
1/4 cup sugar
1/4 cup chopped pecans
6 ounces chocolate chips

Heat oven to 350ºF. Cut cookie dough in half lengthwise. Press dough into bottom of ungreased 10 or 9 inch springform pan. Bake at 350ºF for 12-18 minutes or until light golden brown. Remove partially baked crust from oven and cool for 10 minutes. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla, blending well.

Stir in 1/3 cup chocolate chips. Soon and carefully spread mixture over crust. Sprinkle with all topping ingredients. Return to oven and bake an additional 30-45 minutes or until filling is set and edges are golden brown. Cool for 10 minutes. Run knife around sides of pan to loosen and then carefully remove sides of pan. Cool 1 hour. Refrigerate 1-2 hours or until well chilled. Store in fridge.

Refrigerator Mocha Torte

1 cup butter or margarine
2 eggs
1/2 cup powdered sugar
8 ounces semisweet chocolate
2 tablespoons milk
2 teaspoons instant coffee powder
25 graham crackers

Cream butter with eggs and powdered sugar, whipping until light and fluffy. In top of double boiler, melt chocolate over hot water. Blend in the milk and coffee powder, stirring well until blended. Fold into egg mix. If mix is to thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold.

Line a 9x5" loaf pan with plastic wrap. Spread 1/4" layer of chocolate mix on the bottom of pan. Top with a layer of graham crackers. Spread 1/4" of chocolate mix. Repeat this process 5 times. Spread remaining chocolate mix over top and sides. Wrap and chill for 2 hours or more until firm.

To serve; remove torte from pan. Peel off plastic wrap. Smooth surface with knife dipped in hot water.

Place on serving plate. Slices best after it has been at room temperature for 30 minutes.