LAYERED MOCHA CREAM TORTE This is the chocolate lover's dream dessert: rich, creamy and intensely flavored. For crust: 2-1/2 cups ground chocolate wafer cookies (from about 1-1/3 9-ounce packages) (I used chocolate graham crackers.) 1-1/2 TBSP instant coffee powder (I used General Foods International Coffee's Suisse Mocha) 6 TBSP (3/4 stick) unsalted butter, melted For fillings: 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 TBSP (3/4 stick) unsalted butter, cut into pieces 6 tsp instant coffee powder 1/2 cup sugar 3 TBSP water 5 large egg whites 2-3/4 cups chilled whipping cream 1/4 cup powdered sugar 1/4 tsp ground cinnamon Make crust: Preheat oven to 350 degrees F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter spring form pan with 2-3/4 inch high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely. Make fillings: Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue. Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240 degrees F., tilting pan to submerge bulb, about 4 minutes. Meanwhile, using electric mixer, beat whites in large bowl to soft peaks. Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside. Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2-1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1-1/2 cups coffee whipped cream into chocolate meringue, forming chocolate mousse. Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve. Serves 12. Bon Appetit November 1998 This is a wonderful special occasion dessert! It takes a while to prepare, but it's well worth the effort! It can be a bit tricky, especially building up the sides of the crust in the spring form pan. Be prepared for rave reviews! Enjoy! from Marilyn