Recipe

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• 3/4 cup whole hazelnuts in the skins
• 1 (18.25-oz) package devil's food cake mix without pudding
• 2 (2.8-oz) packages mocha mousse mix
• 1 1/3 cups milk
• 3/4 cup whipping cream
• 1 1/2 tbsp swiss-style flavored instant coffee powder
• 6 (1-oz) squares semisweet chocolate, chopped

• 1 Place hazelnuts in an ungreased 15 x 10 x 1 jellyroll pan. Toast at 350° for 12 minutes or until skins begin to split. Transfer hot nuts to a colander; cover with a kitchen towel. Rub nuts briskly with towel to remove skins. Let nuts cool, and chop.
• 2 Grease and flour two 9 cakepans. Prepare cake mix according to package directions; pour into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 15 minutes; remove from pans, and let cool completely on wire racks.
• 3 Prepare mousse mix according to package directions, using 1 1/3 cups milk; cover and chill.
• 4 Split cake layers in half horizontally to make 4 layers. Place 1 layer on a serving plate lined with wax paper. Spread one-third of mousse over layer. Repeat procedure with second and third layers and remaining mousse. Top stack with fourth layer. Chill 30 minutes.
• 5 Combine whipping cream and coffee powder in a saucepan; bring to a simmer over medium heat. Remove from heat; add chocolate. Let stand 1 minute. Stir until chocolate melts. Cool 30 minutes.
• 6 Pour chocolate glaze over torte, letting excess drip down sides onto wax paper. Using a small spatula, smooth excess glaze onto sides of torte. Gently press hazelnuts onto sides of glazed torte. Carefully pull wax paper from beneath torte. Store in refrigerator.
• 7 Note: We used Duncan Hines devil's food cake mix, Nestle mocha mousse mixes, and General Foods International Coffees Suisse Mocha.