For the second step of the pecan torte with mocha filling and Sauce Jose recipe, you'll prepare the mocha filling. In her Cookbook, Edith Key Haines also recommended an orange filling, but mocha seemed a better choice to me.

She also advised, even insisted upon, the use of a double boiler here. For the sake of full disclosure, I'll admit -- well, let me just echo her advice. The experienced baker may think he can dispense with the slow-simmering bain-marie and use a heavy-bottomed saucepan instead, but Mrs. Haines was right. Use a double boiler. The alternative is having to strain out the lumps in your mocha filling, when all along you might have saved yourself the trouble.