Norwegian Mocha Torte
|2 cups||coffee, very strong|
|2 tbsp.||unsweetened cocoa|
|1 cups||raisins, chopped|
|1/2 cups||butter, at room temperature|
|1/2 tsp.||vanilla extract|
|2||eggs, beaten, at room temperature|
|2 cups||unbleached white flour, sifted|
|1/2 tsp.||baking soda|
|2 tsp.||baking powder|
|1 tsp.||ground nutmeg|
|1/2 tsp.||ground cloves|
- Preheat oven to 350 °F (165 °C). Butter a 10" square baking pan
- Mix together coffee, 1 cup sugar, cocoa, and chopped raisins in a saucepan. Bring to a boil. Reduce heat; simmer 15 minutes. Cool.
- Cream butter and sugar until light and fluffy. Add vanilla and eggs one at a time, beating well after each addition.
- Sift together remaining ingredients. Add to butter mixture alternately with coffee mixture. Pour into prepared pan. Bake 1 hour. When cool, dust with confectioners' sugar.