Ritz&Mochi Torte

Ritz&Mochi : a flavor that sneaks up on you, and makes you fall in love with its unexpected combination.

Salty (Ritz), Gooey (Mochi) with a hint of fresh Orange. The simple execution of this cake is a plus, its taste….priceless. Rich, firm but soft, with a mouthfeel that is super fudgy. Hence, it elevates this from cake to torte. Give it a try.

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  • DifficultyVery easy
  • CostMedium
  • Preparation time45 Minutes
  • Cooking time1 Hour
  • Serving12
  • Cooking methodOven
  • CuisineAmerican


2 cups Ritz crackers finely ground (measured after crushing the crackers)
21/2 cups sugar (divided)
1/3 cup water
2 teaspoons baking powder
1 teaspoon vanilla extract
1 zest of an Orange
5 eggs, large
1 cup milk, whole


1 Spring form pan of 9″ diameter


Torte Batter

PRE HEAT oven to 350F

1- mix ½ C of the sugar with the cocoa and the hot water. Set aside. In a separate bowl, mix the Ritz crackers flour

and Mochi flour with the baking powder. Set aside.

2- in the bowl of a stand up mixer, fitted with the whisk attachment, place the remaining sugar (2C), oil, vanilla and

whisk on medium for about 3 minutes.

3-add the eggs and whip on high for about 5 minutes.

4-alternatively add the flour mix and milk, whisking.

5- make sure the batter doesn’t have lumps of sugar on the bottom. Use a spatula.

6-butter and coat with Ritz powder the springform pan. Toss excess crumbs by flipping the pan.

7-mix chocolate butter and crackers one and pour into the pan and shake to level off .

8-Place on the bottom rack and bake for 45 minutes

9-Move to the top rack and activate the convection mode for 10 more minutes

Test the center of the Torte for doneness (about 200F on a probe thermometer ) if below that temperature bake in 5”


Cool at room temperature for about 20 minutes then in the refrigerator for 2hours.

Dust with powder sugar before serving.

Keeps for about 3 days, covered and refrigerated.

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