Cappuccino Ice Cream Torte Recipes

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MACAROON ICE CREAM TORTE



Macaroon Ice Cream Torte image

My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 5

30 chocolate or plain macaroon cookies, crumbled
1 quart coffee ice cream, softened if necessary
1 quart chocolate ice cream, softened if necessary
1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each), coarsely chopped
Hot fudge topping, warmed

Steps:

  • Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

Nutrition Facts : Calories 341 calories, Fat 20g fat (11g saturated fat), Cholesterol 36mg cholesterol, Sodium 110mg sodium, Carbohydrate 37g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

HAZELNUT CAPPUCCINO TORTE



Hazelnut Cappuccino Torte image

Heavenly combination of Chocolate, Coffee and Hazelnuts with rich Mascarpone Cheese. Definitely fit for your best company. This dessert looks wonderful with whipping cream piped around the edges or in dollops and then decorated with chocolate-covered espresso beans. Recipe originally from the Kettle Creek Inn, Port Stanley, Ontario.

Provided by Just Call Me Martha

Categories     Cheesecake

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

3/4 cup toasted hazelnuts
5 1/2 ounces good quality bittersweet chocolate
2 teaspoons orange zest
1 teaspoon lemon, zest of
6 large eggs, separated
3/4 cup white sugar
8 ounces mascarpone cheese
3/4 cup whipping cream
1/8 cup coffee liqueur
1/8 cup Frangelico
1 tablespoon espresso, granules
freshly ground nutmeg

Steps:

  • Preheat oven to 350 degrees.
  • Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
  • Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
  • In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
  • Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
  • Bake at 350 degrees for 30 minutes. Let cool and then unmould.
  • In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
  • Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.

Nutrition Facts : Calories 238.4, Fat 15.8, SaturatedFat 5.5, Cholesterol 151.3, Sodium 49.3, Carbohydrate 18.6, Fiber 1, Sugar 16.8, Protein 5.7

CHOCOLATE CAPPUCCINO TORTE



Chocolate Cappuccino Torte image

Delicate enough to impress the in-laws....Decadent enough for a romantic dinner date with your other half!

Provided by SoupCookie

Categories     Dessert

Time 1h5m

Yield 1 torte, 6-12 serving(s)

Number Of Ingredients 11

2/3 cup hazelnuts, toasted and ground
1/4 cup flour
4 teaspoons instant coffee
1 cup butter
3/4 cup milk chocolate chips
1/3 cup semi-sweet chocolate chips
3/4 cup granulated sugar
4 eggs
1/4 cup butter
3/4 cup semi-sweet chocolate chips
2 tablespoons 10% cream

Steps:

  • Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
  • Mix together ground nuts, flour and instant coffee; set aside.
  • Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
  • Add eggs one at a time and beat well after each. Stir in nut mixture.
  • Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
  • Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
  • To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
  • Chill at least 8 hours to set glaze.

Nutrition Facts : Calories 771.6, Fat 61.6, SaturatedFat 32.2, Cholesterol 245.3, Sodium 327.8, Carbohydrate 53.7, Fiber 3.5, Sugar 44.3, Protein 9.2

FUDGY ORANGE CAPPUCCINO TORTE



Fudgy Orange Cappuccino Torte image

This recipe is so gorgeous that it's on the cover of "Pillsbury Best Desserts." I made it to celebrate my sister's birthday and we all loved it. The chocolate orange combination is wonderful. It's fun to make since it uses brownie mix and sweetened condensed milk. I was out of both and used homemade brownie recipe and my recipe for copy cat sweetened condensed milk.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 20

1 (19 1/2 ounce) package fudge brownie mix
1/2 cup oil
1/2 cup water
1/4 cup orange-flavored liqueur or 1/4 cup orange juice
2 eggs
1 teaspoon orange zest
4 ounces chocolate chips
1 cup sweetened condensed milk (NOT EVAPORATED!!!)
6 ounces chocolate chips
2 egg yolks, slightly beaten
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
3/4 cup finely chopped nuts (I used walnuts)
1 1/2 cups whipping cream (I used Dream Whip)
1/4 cup powdered sugar
1/3 cup unsweetened cocoa (I used Nesquick)
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
1 teaspoon orange zest
1/8 teaspoon salt
orange slice
chocolate curls

Steps:

  • Heat oven to 350 degrees.
  • Grease bottom only of 9 or 10 inch springform pan.
  • In large bowl, combine all brownie ingredients and mix thoroughly.
  • Spread in greased pan.
  • Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
  • Cool on wire rack until completely cooled (atleast an hour).
  • In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
  • Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
  • Gradually stir yolk mixture into hot mixture in saucepan.
  • Cook over medium heat 3 minutes, stirring constantly.
  • Remove from heat.
  • Stir in 2 tablespoons liqueur and nuts.
  • Refrigerate just until cool, about 25 minutes.
  • Spread cooled filling mixture over top of cooled brownie.
  • Refrigerate for 1 hour or until set.
  • To serve:.
  • Run a knife around sides of pan to loosen.
  • Remove sides of pan.
  • Place brownie on serving plate.
  • In large mixer, combine all topping ingredients until stiff peaks are formed.
  • Pipe or spoon topping mixture evenly over chilled filling.
  • Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).

Nutrition Facts : Calories 801.6, Fat 49.5, SaturatedFat 19.3, Cholesterol 139.4, Sodium 331.1, Carbohydrate 86.3, Fiber 3.6, Sugar 63.1, Protein 11.1

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.

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