Chocolate Torte With Coffee Cream Recipes

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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.

CHOCOLATE ESPRESSO TORTE



Chocolate Espresso Torte image

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

5 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 lb unsalted butter (8 tablespoons, cut into pieces, plus more for the pan)
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso, cooled to room temperature
1 tablespoon sifted finely ground espresso beans
1/4 teaspoon salt
1/4 cup all-purpose flour, plus more for the pan

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

QUICK DOBOS TORTE WITH COFFEE CREAM



Quick Dobos Torte with Coffee Cream image

My mother used to make the most delicious Hungarian "Dobos torte" which took so much time to bake, layer by layer. I make my own version with frozen pound cake which saves so much time and all Dobos torte lovers love it just the same.

Provided by Secret Ingredient is Love

Categories     Tortes

Time 4h40m

Yield 16

Number Of Ingredients 8

2 (12 ounce) packages frozen pound cakes, thawed
2 ⅓ cups water
1 ½ cups white sugar
3 tablespoons vanilla extract
1 tablespoon instant coffee granules
1 tablespoon quick-mixing flour (such as Wondra®), or more as needed
2 sticks unsalted butter, cut into pieces
10 ounces frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Carefully slice each thawed pound cake into 6 to 8 horizontal even layers.
  • Combine water, sugar, vanilla extract, and instant coffee in a saucepan over medium-high heat. Stir and bring to a boil. Reduce heat to a soft, slow, consistent boil with small bubbles. Stir frequently and cook until mixture starts to have a foamy look, about 1 hour.
  • When cream starts to rise, continue stirring gently. If foam continues and does not settle by stirring, sprinkle with flour while stirring constantly, and allow to cook for about 5 more minutes. Coffee mixture should be a little syrupy and slightly caramelized. Don't overcook at this point once you reach the slightly syrupy stage or it will revert to a liquidy gritty texture which is undesirable to the final result of a fluffy cream.
  • Remove from heat. Stir butter pieces into the coffee mixture until melted. Transfer to the refrigerator to cool down.
  • Once cream is cooled, beat with an electric mixer until stiff and fluffy. Gently fold in whipped topping. Refrigerate for 2 more hours.
  • Set the first layer on a cake platter and spread coffee cream in a thin layer on top. Add the 2nd cake layer and frost. Continue putting the torte together, sticking the individual layers together with coffee cream. Frost torte on the top and on the sides as well.

Nutrition Facts : Calories 394.7 calories, Carbohydrate 43.9 g, Cholesterol 123.3 mg, Fat 22.8 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 15.1 g, Sodium 170 mg, Sugar 32.8 g

CHOCOLATE CREAM TORTE



Chocolate Cream Torte image

"This cake is so good, I can serve it as an everyday dessert or for special occasions," writes Dorothy Monroe, Pocatello, Idaho. Chocolate cake layers are jazzed up with whipped cream and a quick chocolate frosting.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 9

1 package chocolate cake mix (regular size)
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
3 tablespoons baking cocoa
2 teaspoons vanilla extract

Steps:

  • Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar, cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the whipping cream. Repeat layers twice. Top with remaining cake layer. Frost top with cream cheese mixture. Store in the refrigerator.

Nutrition Facts :

DECADENT CHOCOLATE TORTE



Decadent Chocolate Torte image

An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 16

Number Of Ingredients 13

6 eggs
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup water
1/4 cup vegetable oil
2 tablespoons powdered sugar
3/4 cup plus 2 tablespoons whipping cream
4 oz cream cheese, softened
3 tablespoons powdered sugar
3/4 cup white vanilla baking chips
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup butter, softened (do not use margarine)
3 envelopes (1 oz each) premelted unsweetened baking chocolate
1 1/4 cups powdered sugar

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
  • Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
  • In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
  • In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
  • Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
  • In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
  • Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 35 g, TransFat 1/2 g

COFFEE ICE CREAM TORTE



Coffee Ice Cream Torte image

Not only does this make-ahead dessert go over big with company, but it calls for only four ingredients. If you can't find coffee-flavored ice cream, dissolve instant coffee granules in warm water and stir into vanilla ice cream.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 4

2 packages (3 ounces each) ladyfingers
1 cup chocolate-covered English toffee bits or 4 Heath candy bars (1.4 ounces each), crushed, divided
1/2 gallon coffee ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

Nutrition Facts :

ULTIMATE FLOURLESS CHOCOLATE TORTE



Ultimate Flourless Chocolate Torte image

Looks so inviting - I wish I could post the picture. Also found on the Godiva website. I didn't post the chilling and cooling time, approximately - 4 hours.

Provided by Manami

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

10 (1 1/2 ounce) Godiva dark chocolate bars, chopped
1 1/2 cups sugar
1 1/2 teaspoons instant coffee granules
3/4 cup boiling water
3/4 cup butter, softened
6 eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon Chambord raspberry liquor
1 1/2 cups heavy cream
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
fresh raspberry, for garnish

Steps:

  • Preheat oven to 350°F.
  • Position rack in lower third of the oven.
  • Butter the bottom and sides of a 9"x2" round springform pan.
  • Line bottom of pan with round of parchment or waxed paper and butter paper.
  • In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
  • Cover and process for 15-20 seconds, until finely ground.
  • With motor running, pour boiling water through the feed tube.
  • Process for 10-15 seconds, until chocolate is completely melted.
  • Using a rubber spatula, scrape down sides of work bowl.
  • Add butter and process for about 5 seconds or until incorpaorated.
  • Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
  • Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
  • Bake for 55 minutes, until edges of the cake are puffy and center is just set.
  • Cool cake in pan on wire racks for 30 minutes.
  • Cover and refrigerate for at least 3 hours or until ready to serve.
  • COULIS:.
  • In medium saucepan, place frozen raspberries and sugar.
  • Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
  • DO NOT LET MIXTURE BOIL.
  • Strain raspberrey mixture through a fine-meshed sieve into a bowl.
  • Add liqueur, cover and refrigerate.
  • DECORATION:.
  • Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
  • Remove side of sprinform pan.
  • Invert cake onto a serving plate.
  • Peel off paper and refrigerate while preparing whipped cream.
  • In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
  • Spread thin even layer of whipped cream over top of the chocolate cake.
  • ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
  • To serve drizzle some raspberry coulis onto each dessert plate.
  • With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
  • Place slices on plates, and garnish with raspberries.

Nutrition Facts : Calories 869.4, Fat 54.9, SaturatedFat 32.6, Cholesterol 268.2, Sodium 196.2, Carbohydrate 89.5, Fiber 5, Sugar 80.1, Protein 9.1

CHOCOLATE BAR TORTE



Chocolate Bar Torte image

My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.

Provided by dar68

Categories     Desserts     Cakes     Torte Recipes

Time 2h35m

Yield 16

Number Of Ingredients 8

1 cup milk
2 tablespoons milk
48 large marshmallows, chopped
8 (1.55 ounce) bars chocolate candy (such as Hershey's®)
3 cups heavy whipping cream
30 graham cracker squares, crushed
¼ cup white sugar
6 tablespoons butter, melted

Steps:

  • Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
  • Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
  • Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g

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From aninspiredkitchen.com


BLUEBERRY AND ALMOND CHOCOLATE MERINGUE TORTE WITH COFFEE CREAM
2015-01-20 Almond and Chocolate Meringue. Preheat the oven to 180 °C/350°F fan forced. On a baking tray lined with greaseproof paper, roast the almonds for 10-15 minutes, until slightly browned and aromatic. Allow to cool slightly before blitzing in a food processor to a rough crumb. Reduce the oven temperature to 100 °C/220°F fan forced.
From oneperfectmess.com


CHOCOLATE TORTE RECIPE | SOUTHERN LIVING
Step 2. Combine chocolate, butter, and espresso powder over a double boiler. Stir together until fully melted and incorporated. Remove from heat and set aside. Step 3. With the whip attachment on a stand mixer, whip together eggs, sugar, and salt on medium-high until quadrupled in volume, about 6 minutes. Step 4.
From southernliving.com


CHOCOLATE TORTE WITH RUM CREAM - FOOD24
2009-11-03 Butter a 26 cm round cake pan and line base with buttered waxed paper. Preheat oven to 180 ºC. Combine
From food24.com


BEST DOUBLE ESPRESSO CHOCOLATE TORTE RECIPES | FOOD NETWORK …
2012-03-22 A recipe for making the best Double Espresso Chocolate Torte. ADVERTISEMENT. IN PARTNERSHIP WITH. eggs and dairy. Double Espresso Chocolate Torte. by Christine Cushing. March 22, 2012 . 1.7 (3 ratings) Rate this recipe COOK TIME. 2h 5 min. YIELDS. 6 servings. Strong coffee flavour is a great match to this rich chocolate torte. …
From foodnetwork.ca


RECIPE: APPETIZING CHOCOLATE TORTE WITH FRESH RASBERRY CREAM
2021-04-13 This torte is made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze. This classic torte boasts fluffy whipped cream and raspberry preserves between layers of rich chocolate cake. Using ground nuts in place of some of the flour gave our rich, fudgy, chocolate cake a sturdy …
From eatingdietpro.cc


DESSERT RECIPE: KAHLUA CHOCOLATE TORTE WITH COFFEE WHIPPED CREAM
2020-02-16 Preheat oven to 300F. Coat bottom and sides of an 8-inch springform pan with cooking spray. Combine chocolate with Kahlua and espresso in a small saucepan. Heat over very low heat, stirring occasionally until chocolate melts and mixture is smooth. In a medium bowl, beat butter with a mixer on medium speed until smooth.
From turningclockback.com


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