Cafe Cream Toffee Torte Recipes

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LAYERED MOCHA CREAM TORTE



Layered Mocha Cream Torte image

Categories     Coffee     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 14

For crust
2 1/2 cups ground chocolate wafer cookies (from about 1 1/3 9-ounce packages)
1 1/2 tablespoons instant coffee powder
6 tablespoons (3/4 stick) unsalted butter, melted
For fillings
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
6 teaspoons instant coffee powder
1/2 cup sugar
3 tablespoons water
5 large egg whites
2 3/4 cups chilled whipping cream
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
  • Make fillings:
  • Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
  • Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
  • Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
  • Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
  • Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
  • Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.

TOFFEE MOCHA CREAM TORTE



Toffee Mocha Cream Torte image

Our daughter, Susann found this in Taste of Home,and now makes it for every celebration. Unbelievably rich and good. She is such a good cook anyway.LOL

Provided by Ann Arber

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 16

1 cup butter, softened
2 cups sugar
2 eggs
1 1/2 teaspoons vanilla
2 2/3 cups flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk (or 1 1/2 Tbs. vinegar in a cup of milk)
2 teaspoons instant coffee granules
1 cup boiling water
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups whipping cream (1 pint)
3 tablespoons light brown sugar
6 (1 1/2 ounce) Heath candy bars, crushed,divided

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Beat in eggs and vanilla.
  • Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
  • Dissolve coffee in water;add to batter.
  • Beat for two minutes.
  • Pour into 3 greased and floured 9" round pans.
  • Bake at 350 for 16-20 minutes, until toothpick comes out clean.
  • Cool for ten minutes Remove from pans to wire rack to cool completely.
  • FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
  • Add cream and brown sugar.
  • Beat until stiff peaks form.
  • Place cake on a serving plate;top with 1/3 of topping.
  • Sprinkle with 1/3 of crushed candy.
  • Repeat twice.
  • Let sit in refrigerator at least twelve hours.

Nutrition Facts : Calories 786.2, Fat 46, SaturatedFat 28, Cholesterol 169.7, Sodium 576.9, Carbohydrate 90.3, Fiber 3.4, Sugar 59.6, Protein 8.7

TIRAMISU TOFFEE TORTE



Tiramisu Toffee Torte image

Tiramisu is Italian for "pick-me-up," and this treat truly lives up to its name. The torte is truly worth every bit of effort. If you like, bake the cake in advance and split the layers, then freeze until you are ready to assemble it. -Donna Gonda, North Canton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1 cup strong brewed coffee, room temperature
4 large egg whites
4 Heath candy bars (1.4 ounces each), chopped
FROSTING:
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee, room temperature
1 Heath candy bar (1.4 ounces), chopped

Steps:

  • Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. , For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar.

Nutrition Facts : Calories 395 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

COFFEE TOFFEE TART



Coffee Toffee Tart image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

Crisco® Original No-Stick Cooking Spray
TART SHELL:
3/4 cup Crisco® Butter Shortening, chilled
1/2 cup sugar
1/2 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
FILLING:
1 1/4 cups heavy cream, divided
1 tbsp. Crisco® Butter Shortening
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
4 tsps. FOLGERS® Instant Coffee Crystals
1 tbsp. cocoa powder
1/2 cup powdered sugar
3/4 cup toffee bits, divided

Steps:

  • HEAT oven to 350 degrees F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
  • COMBINE shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed.
  • TRANSFER to lightly floured surface; shape into disk. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat). Chill until firm.
  • PLACE a square of aluminum foil over crust; fill shell with 2 cups dried beans or rice to keep crust flat. Bake 20 minutes. Remove foil and beans; bake about 20 minutes longer or until lightly browned. Cool.
  • HEAT 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
  • RESERVE 1/2 cup chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
  • ADD remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
  • STIR in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate 2 hours (or overnight, if desired). Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 cup toffee bits.
  • CUT tart into 8 slices; place slices on serving plates. Place remaining chocolate mixture in small resealable plastic food storage bag. Microwave until warm. Cut small corner off bag; squeeze to drizzle over tart slices; serve.

6 LAYER TOFFEE TORTE



6 Layer Toffee Torte image

This is a very showy and tasty cake. If you are not planning to use it all at one time (party or large family) I would recommend replacing the whipped cream frosting with one that will be stable for a longer time but do still add the 1/2 tsp of instant coffee to it. Prep time includes making and assembeling the cake.

Provided by Annacia

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 2/3 cups flour
2 cups sugar
1 cup margarine (soft) or 1 cup butter (soft)
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup hot coffee
1 3/8 ounces Heath candy bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon instant coffee
1 teaspoon hot water

Steps:

  • Preheat oven to 350:.
  • Grease and flour 3, 8 inch cake pans.
  • In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
  • With mixer on low, beat just until mixed, scraping sides with spatula.
  • Add coffee to bowl.
  • Increase speed to medium and beat 2 minutes.
  • Pour batter into pans.
  • Bake 25-30 minutes.
  • Cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
  • While cake is cooling, chop Heath bars, reserve 2/3 of the heath bar.
  • In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
  • Cool.
  • With serrated knife, cut each cake in two, making 6 thin layers.
  • In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
  • TO ASSEMBLE CAKE:.
  • place 1 layer on plate; spread with 1/2 cup whipped cream.
  • Sprinkle with 1/5 of the remaining Heath bar.
  • Repeat layers 4 more times.
  • Top with last layer of cake.
  • Thinly spread whipped cream over top and.
  • sides of cake.
  • Gently press reserved 2/3 of the Heath toffee onto top and sides of cake.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 850.3, Fat 49.3, SaturatedFat 19.8, Cholesterol 138.2, Sodium 745.9, Carbohydrate 97.8, Fiber 3.9, Sugar 59.8, Protein 10.1

TIRAMISU TOFFEE TORTE



Tiramisu Toffee Torte image

This version of Tiramisu is actually a torte that's filled and frosted with a creamy coffee and chocolate combo.

Provided by Jamallah Bergman

Categories     Chocolate

Number Of Ingredients 14

CAKE
1 pkg pudding included white cake mix
1 c strong coffee, room temperature
4 egg whites
4 toffee candy bars, very finely chopped (1.4oz)
FROSTING
2/3 c sugar
1/3 c chocolate syrup
1/2 (8oz pkg) (4oz) cream cheese softened
2 c whipped cream
2 tsp vanilla
1 c strong coffee, room temp
GARNISH
chopped toffee bars or chocolate curls, if desired

Steps:

  • 1. Heat oven to 350. Grease and flour two 9 or 8 inch round cake pans. In large bowl, combine cake mix, 1 cup coffee and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans.
  • 2. Bake at 350. Bake 9 inch pans 20 to 30 minutes, bake 8 inch pans 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
  • 3. In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use.
  • 4. To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup coffee. Place 1 layer coffee side up on serving plate; spread with 3/4 cup frosting. Repeat with second and third cake layers. Top with remaining cake layer. Frost.

COFFEE-TOFFEE CRUNCH TORTE



Coffee-Toffee Crunch Torte image

Categories     Coffee     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Almond     Summer     Chill     Bon Appétit

Yield Makes 12 Servings

Number Of Ingredients 20

Crust
1 cup almonds, toasted
1 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 3/4 ounces)
1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces)
5 to 6 tablespoons butter, melted, hot
Ganache
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Mousse
3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
3 tablespoons instant espresso powder
1/2 teaspoon ground nutmeg
2 1/2 cups chilled whipping cream
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces)
20 (about) whole almonds, toasted

Steps:

  • For crust:
  • Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.
  • Bake crust until golden, about 12 minutes. Freeze crust.
  • For ganache:
  • Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.
  • For mousse:
  • Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
  • Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill.
  • Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)

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