Mocha Macaroon 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.

FRENCH MOCHA MACAROON TART



French Mocha Macaroon Tart image

Categories     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Bake     Freeze/Chill     Almond     Winter     Bon Appétit

Yield Serves 16

Number Of Ingredients 21

Crust
1 cup toasted whole almonds
1 cup sugar
1 tablespoon all purpose flour
1 teaspoon instant coffee powder
1 large egg white plus 1 tablespoon egg white
2 teaspoons vanilla extract
Dark Chocolate Filling
5 tablespoons whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light corn syrup
1 tablespoon instant coffee powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White Chocolate Filling
4 1/2 tablespoons whipping cream
1 1/2 tablespoons light corn syrup
1 tablespoon instant coffee powder
12 ounces imported white chocolate (such as Lindt), chopped
1 1/2 tablespoons sour cream
1 tablespoon unsalted butter, room temperature
Whole toasted almonds

Steps:

  • For Crust:
  • Preheat oven to 350°F. Line 9-inch-diameter tart pan with removable bottom with foil, carefully pressing up sides and into grooves. Brush foil with vegetable oil. Finely grind first 4 ingredients in processor. Add egg white and vanilla and blend until mixture almost forms balls. Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. Bake until crust looks dry and feels firm, about 14 minutes. Cool.
  • For Dark Chocolate Filling:
  • Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. Add chocolate and whisk until smooth. Set aside.
  • For White Chocolate Filling:
  • Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to low. Add white chocolate and whisk until smooth. Remove from heat and whisk in sour cream. Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until smooth. Set aside for garnish.
  • Drop dark chocolate filling and remaining white chocolate filling alternately by 1/4 cupfuls onto crust. Swirl fillings together using tip of knife. Freeze until firm, about 1 hour.
  • Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe, stirring occasionally, about 5 minutes. Lift tart from pan using foil sides as aid. Peel down foil sides. Turn tart on side and carefully peel foil off bottom of tart. Place tart on platter. Spoon reserved white chocolate filling into pastry bag fitted with medium star tip. Pipe white chocolate mixture around edge of tart. Garnish with almonds. (Can be prepared 1 week ahead; refrigerate. Cover when firm and keep refrigerated.) Let stand at room temperature 30 minutes before serving.

FROZEN MOCHA TORTE



Frozen Mocha Torte image

Absolutely scrumptious. Unknown Source

Provided by Lynnda Cloutier

Categories     Ice Cream & Ices

Number Of Ingredients 7

1 cup crisp macaroon cookie crumbs
2 tbsp. butter, melted
3 cups chocolate ice cream, softened
1/4 cup hot fudge sauce, cooled
3 cups coffee ice cream, softened
4 oz. chocolate coated toffee candy bars, coarsely crushed
1/4 cup hot fudge sauce, cooled

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

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