CAPPUCCINO TORTE
Holidays are a time to spend with family and friends...it's also a chance to enjoy every bite of rich desserts like this! -Marcia Orlando, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill., For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours., For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature., In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight., Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. , Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.
Nutrition Facts : Calories 764 calories, Fat 58g fat (36g saturated fat), Cholesterol 213mg cholesterol, Sodium 269mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE TORTE WITH COFFEE CREAM
Provided by Next Iron Chef All Star: Beau MacMillan
Categories dessert
Time 36m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.
- Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.
- In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour.
- Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
- While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.
- Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch.
- Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve.
THE BEST CHOCOLATE SOUFFLE TORTE
This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.
Provided by Toi
Categories Desserts Pies Chocolate Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
- Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
- Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
- Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
- Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
- Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
- Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 52.6 g, Cholesterol 211 mg, Fat 37.7 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 14.8 g, Sodium 86 mg, Sugar 46.7 g
CAPPUCCINO TORTE
Coffee and chocolate mousse on shortbread biscuits base.
Provided by polluks80
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Mix the butter with the biscuits and cinnamon. Spoon into the base of a 20cm/8in loose-based tin and press down well. Chill in the fridge while making the filling.
- Sprinkle the gelatine over the cold water. Leave to soften for 5 minutes, then place the bowl over a pan of hot water and stir to desolve.
- Whisk the egg yolks and sugar until thick. Put the chocolate in a bowl with the coffee and stir until melted. Add the egg mixture, then cook gently in a pan for 1-2 minutes until thickened. Stir in the gelatine. Leave until just beginning to set, stirring occasionally.
- Whip 150ml of the cream until soft peaks form. Whisk the egg whites until stiff. Fold the cream into the coffee mixture, followed by the egg whites. Pour the mixture over the biscuit base and chill for 2 hours.
- When ready to serve, remove the torte from the tin and transfer to a serving plate. Whip the remaining cream and place a dollop on top. Decorate with chocloate curls and a little cinnamon.
COFFEE-TOFFEE CRUNCH TORTE
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.)
FUDGY ORANGE CAPPUCCINO TORTE
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
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
CHOCOLATE CAPPUCCINO CHEESECAKE
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g
CHOCOLATE ESPRESSO TORTE
Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots.
Provided by GaylaJ
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
- In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
- Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
- Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).
Nutrition Facts : Calories 274.6, Fat 23.1, SaturatedFat 13.8, Cholesterol 109, Sodium 93.7, Carbohydrate 19.3, Fiber 3.9, Sugar 10.4, Protein 5.9
DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM
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.
TOFFEE-MOCHA CREAM TORTE
When you really want to impress someone, this scrumptious torte is just the thing to make! Instant coffee granules give the moist chocolate cake a mild mocha flavor, while the fluffy whipped cream layers, blended with brown sugar and crunchy toffee bits, are deliciously rich. -Lynn Rogers, Richfield, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.
Nutrition Facts : Calories 487 calories, Fat 28g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 403mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
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