25 BEST TORTE RECIPE COLLECTION
These tantalizing torte recipes will give you a reason to celebrate no matter the occasion! They're perfect for birthdays, anniversaries, and more.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious torte recipe in 30 minutes or less!
Nutrition Facts :
ULTIMATE FROZEN MOCHA
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
- Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.
LAYERED MOCHA CREAM TORTE
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
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.
FROZEN MOCHAS
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
- Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
- In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
- Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.
FROZEN MOCHA MARBLED LOAF
This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. -Cheryl Martinetto, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.
Nutrition Facts : Calories 490 calories, Fat 32g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
FROZEN MOCHA TORTE
Absolutely scrumptious. Unknown Source
Provided by Lynnda Cloutier
Categories Ice Cream & Ices
Number Of Ingredients 7
Steps:
- 1. Stir together cookie crumbs and butter. Lightly press onto bottom of 9 or 10 inch springform pan. Bake at 350 for 8 minutes or til lightly browned. Cool.
- 2. Spread chocolate ice cream in an even layer over cooled crust. Drizzle evenly with 1/4 cup fudge sauce and freeze til firm. Top with layer of coffee ice cream.
- 3. Drizzle evenly with 1/4 cup fudge sauce and freeze til firm. Top with layer of coffee ice cream. Sprinkle evenly with crushed candy and drizzle with remaining 1/4 cup fudge sauce. Cover and freeze til firm. Serves 10 to 12
MOCHA HAZELNUT TORTE
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
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.
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