Recipe: The Shed's Mocha Cake (1970's)

THE SHED MOCHA CAKE
From: Santa Fe restaurants - The Shed and La Choza

2 tablespoons butter, room temperature
2 tablespoons cornstarch
1 cup strong coffee
3 ounces semi-sweet chocolate
5 eggs, separated (pasteurized)
1/2 cup and 3 tablespoons sugar, divided use
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chocolate wafer crumbs

Work butter and cornstarch together into a smooth paste. Add coffee and melt the butter mixture in the top of a double-boiler. Add semi-sweet chocolate and melt, stirring constantly. Remove from heat and allow to cool.

Meanwhile, beat egg yolks, adding 1/2 cup of sugar. Gradually add chocolate mixture and continue beating until blended. Return the entire mixture to the top of the double-boiler and cook for 7 to 10 minutes until the mixture is thick and smooth. Stir in vanilla and allow to cool.

Meanwhile, beat egg whites and salt until thick and frothy. Add the remaining 3 tablespoons sugar gradually and beat until mixture holds a point. Fold egg whites into chocolate mixture until well-blended; set aside.

In a butter-greased 8-inch pan, sprinkle 1/3 cup wafer crumbs, coating the bottom evenly. Pour over half of the chocolate mixture, spreading evenly. Layer another 1/3 cup wafer crumbs, add the remaining half of the chocolate, and top with the remaining 1/3 cup of wafer crumbs.

Cover and freeze for a minimum of 1 hour (2-4 hours is preferable).

To serve, cut in squares and top with whipped cream.

Source: The Best from New Mexico Kitchens by Sheila McNiven Cameron and the Staff of New Mexico Magazine, 1978

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THE SHED MOCHA CAKE

12 oz. bittersweet chocolate chips
2 tbsp. instant coffee
2 tbsp. sugar
2 tbsp. water
7 eggs, separated (pasteurized)
1 tsp. vanilla extract
8 1/2 oz. chocolate wafers, crushed (or use Oreo pie crust, if you cannot find plain wafers)
Whipped cream, for serving

In a double boiler, melt together the chocolate chips, coffee, sugar and water; allow to cool.

Add egg yolks to the chocolate mixture along with vanilla; set aside.

Beat egg whites until stiff and fold into chocolate mixture.

Spread crushed chocolate wafers in the bottom of an 8- or 9-inch square pan. Cover with half of the chocolate mixture and another later of crumbs. Freeze for 15 minutes.

Add remainder of chocolate mixture and top with another thin layer of crumbs. Cool.

Serve with whipped cream.

Makes 6 servings