Frozen Chocolate Covered Capuccino Crunch Cake Recipes

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FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE



Frozen Chocolate-Covered Cappuccino Crunch Cake image

Elegant, great make ahead cake! Pound cake, whipping cream, milk chocolate morsels, coffee ice cream, cool whip, and malted milk balls are put together in this yummy ice cream style cake. Would be great for a party. Found this in a Taste of Home publication, Spring 2006.

Provided by Watkinslady30

Categories     Frozen Desserts

Time 9h20m

Yield 16 serving(s)

Number Of Ingredients 8

1 (10 1/2 ounce) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 (11 1/2 ounce) package milk chocolate chips
4 cups coffee ice cream, 1 quart, softened
1 cup frozen whipped topping, thawed (Cool Whip)
1 3/4 cups malted milk balls, coarsely crushed (Whoppers)
frozen whipped topping, thawed (optional)
additional coarsely crushed malted milk balls (optional)

Steps:

  • Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
  • Set remaining slices aside.
  • Bring cream just to a boil in a medium saucepan. Remove from heat.
  • Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth.
  • Pour half of the chocolate mixture over pound cake in pan, spreading evenly to with 1/4 inch of edge of pan.
  • Cover; freeze for 1 1/2 hours or until chocolate is set.
  • Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan.
  • Cover; freeze until ice cream is firm, about 2 hours.
  • Top ice cream with remaining pound cake slices; press down firmly.
  • Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
  • To serve, remove sides of pan. Garnish with additional whipped topping and sprinkle with crushed malted milk balls if desired.
  • To cut cake easily, run a knife under hot water and dry with a paper towel before slicing.

Nutrition Facts : Calories 216, Fat 13.3, SaturatedFat 7.2, Cholesterol 38.2, Sodium 108.2, Carbohydrate 22.6, Fiber 0.7, Sugar 11.2, Protein 2.8

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.)

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