Coffee Mallow Torte Recipes

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COFFEE-MALLOW TORTE



Coffee-Mallow Torte image

I just got my Better Homes and Gardens magazine after not subscribing for several years. I'm kind of disappointed. Not very many recipes, lots of ads, especially perscription drug ads which I am on a personal crusade against! BUT, hold on to your hats! I wish you could see the picture of this! This was a $400 winner. I'm going to try to make it soon, but it will have to wait for a special occasion, since we are on a big fat diet after ZWT3! Cooking time is chilling time.

Provided by Chef PotPie

Categories     Frozen Desserts

Time 6h35m

Yield 1 torte, 12-16 serving(s)

Number Of Ingredients 11

2 cups crushed chocolate wafer cookies (about 35 cookies.)
1/3 cup butter, melted
2/3 cup chocolate fudge topping
1 teaspoon instant coffee crystals
0.5 (7 ounce) jar marshmallow creme
1 (8 ounce) container frozen whipped topping, thawed
1 quart coffee ice cream
1/3 cup chopped pecans, toasted
1 ounce semisweet chocolate, grated and divided
1/3 cup caramel ice cream topping
pecan halves (for garnish) (optional)

Steps:

  • In medium bowl combine cookie crumbs and butter. Press into bottom and about 1 1/2 inches up sides of a 9-inch springform pan; set aside.
  • In small saucepan combine hot fudge topping and coffee crystals. Heat and stir over low just until smooth; cool slightly. Spread topping over crumb mixture.
  • In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
  • In chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm.
  • Before serving, let stand at room temperature for 10 minutes before releasing the pan. Drizzle with caramel topping and remaining grated chocolate. If desired, garnish with pecan halves.

Nutrition Facts : Calories 424.8, Fat 22.4, SaturatedFat 12.8, Cholesterol 29.3, Sodium 280.6, Carbohydrate 55, Fiber 2.4, Sugar 31, Protein 4.8

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.)

COFFEE - TOFFEE TORTE



Coffee - Toffee Torte image

Layers of toffee-studded, coffee-flavoured mousse and chocolate ganache fill an almond and sugar-cookie crust. From Bon Appetit.

Provided by evelynathens

Categories     Frozen Desserts

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup almonds, toasted
1 1/2 cups ground sugar cookies
1/2 cup coarsely chopped chocolate-covered english toffee bar (such as Skor or Heath bar)
5 -6 tablespoons butter, melted,hot
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces best-quality bittersweet chocolate or 6 ounces semisweet chocolate, chopped
3/4 cup sugar, 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 bars (such as Skor or Heath bar)
20 whole almonds, toasted

Steps:

  • For crust: Preheat oven to 350°F Grind nuts with ground cookies and toffee in processor.
  • Add 5 tblsps butter, blend until nuts are finely chopped.
  • To moisten crumbs, if necessary, blend in 1 tblsp butter.
  • Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
  • Freeze 15 minutes.
  • Bake crust until golden, about 12 minutes.
  • Freeze crust.
  • For ganache: Bring cream and corn syrup to simmer in 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 bottom of bowl to touch water); whisk until candy thermometer registers 160F, 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 ½ 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 ¼ 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.
  • Note: This torte can be prepared up to 1 week ahead.
  • Freeze until lattice sets, then cover and keep frozen.

Nutrition Facts : Calories 435.3, Fat 36.2, SaturatedFat 18.1, Cholesterol 199.1, Sodium 105.8, Carbohydrate 23.4, Fiber 1.6, Sugar 17.3, Protein 5.8

MOCHA HAZELNUT TORTE



Mocha Hazelnut Torte image

I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

3/4 cup butter, softened
1-1/4 cups packed brown sugar
1 cup sugar
3 large eggs, room temperature
3 ounces unsweetened chocolate, melted and cooled slightly
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups 2% milk
FROSTING:
1 cup butter, softened
1 cup Nutella
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
1/2 cup chopped hazelnuts, toasted

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM



Deep Chocolate Torte with Coffee Buttercream image

Categories     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Gourmet

Number Of Ingredients 14

For the cake layers
14 large eggs, separated
1 3/4 cups sugar
9 ounces fine-quality bittersweet chocolate, melted and cooled
For the buttercream
1 cup sugar
2 large eggs
3 sticks (1 1/2 cups) unsalted butter, softened
3 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
For the ganache
1 1/2 cups heavy cream
6 ounces fine-quality bittersweet chocolate, chopped fine
3/4 cup apricot preserves or red currant jelly, heated to lukewarm
chocolate coffee beans (available at specialty foods shops) for decoration

Steps:

  • Make the cake layers:
  • Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess. In a large bowl with an electric mixer beat the egg yolks, add slowly 1 1/2 cups of the sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon when the beaters are lifted. Add the chocolate and combine the batter well. In another large bowl with clean beaters beat the egg whites until they hold soft peaks, add the remaining 1/4 cup sugar slowly, and beat the mixture until it just holds stiff peaks. Stir one fourth of the whites into the yolk mixture, fold in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375°F. oven for 18 to 20 minutes, or until a tester comes out clean. Let the cake layers cool in the pans, covered with kitchen towels, on large racks. Invert the cake layers onto the racks and remove the wax paper carefully.
  • Make the buttercream:
  • In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240°F. on a candy thermometer. In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread.
  • Make the ganache:
  • In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat. Add the chocolate and stir the mixture until it is smooth. Transfer the mixture to a bowl and chill it, covered, stirring occasionally, until it is cool and thickened, but do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat it or it will become granular.
  • Assemble the torte:
  • Transfer the cake layers to a work surface, trim the edges, and halve each cake layer lengthwise. On a serving plate arrange one of the cake layers, spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves. Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer. Spread the sides and top of the cake with a very thin layer of the buttercream and chill the torte for 30 minutes. Spread the sides and top of the torte with some of the remaining buttercream, reserving about 1/3 cup of it for making rosettes, and with a pastry comb or the tines of a fork score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans. The torte may be made 2 days in advance and kept covered loosely and chilled. Remove the torte from the refrigerator 30 minutes before serving.

MARSHMALLOW-COFFEE TORTE



Marshmallow-Coffee Torte image

Make and share this Marshmallow-Coffee Torte recipe from Food.com.

Provided by CoffeeB

Categories     Frozen Desserts

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 11

2 cups chocolate wafer cookies (about 35 oreo's)
1/3 cup butter, melted
2/3 cup chocolate fudge topping
1 teaspoon instant coffee granules
0.5 (7 ounce) jar marshmallow cream
8 ounces Cool Whip
1 quart coffee ice cream
1/3 cup pecans, chopped and toasted
1 ounce semisweet chocolate, grated (divided use)
1/3 cup caramel ice cream topping
pecan halves (optional)

Steps:

  • In a medium bowl combine cookie crumbs and butter.
  • Press into the bottom and about 1 1/2 inches up the sides of a 9 inch springform pan.
  • Set aside.
  • In a small saucepan combine hot fudge topping and coffee crystals.
  • Heat and stir until smooth.
  • Cool slightly.
  • Spread fudge topping over the crumb mix in the springform pan.
  • In a large bowl fold marshmallow creme into cool-whip until combined.
  • Set aside.
  • In a chilled large bowl, stir ice cream with a wooden spoon until softened.
  • Fold in whipped topping mixture.
  • spoon into crust.
  • Sprinkle with chopped pecans and half of the grated chocolate.
  • Cover and freeze for 6 hours or until firm.
  • Before serving, let stand at room temperature 10 minutes.
  • Drizzle with caramel topping and sprinkle with remaining grated chocolate.
  • If desired garnish with pecan halves.

Nutrition Facts : Calories 422.9, Fat 22.3, SaturatedFat 12.8, Cholesterol 29.3, Sodium 280.2, Carbohydrate 54.6, Fiber 2.4, Sugar 30.7, Protein 4.8

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