Refrigerator Mocha Torte
1 cup butter
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.