Coffee Nut Torte Recipes

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WALNUT TORTE WITH COFFEE WHIPPED CREAM



Walnut Torte with Coffee Whipped Cream image

Categories     Coffee     Nut     Dessert     Bake     Walnut     Fall     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 cup plus 6 tablespoons walnuts (about 5 ounces)
4 large eggs, separated
1/2 cup sugar
1 cup chilled heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon instant coffee crystals dissolved in 2 teaspoons heavy whipping cream
3/4 teaspoon vanilla extract
Walnut halves

Steps:

  • Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
  • Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
  • Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.

COFFEE NUT TORTE



Coffee Nut Torte image

Cocoa and rum flavor the soft butter frosting that crowns this amazing three-layer cake.

Provided by Midwest Living

Categories     Food

Time 1h30m

Number Of Ingredients 8

6 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1 ½ cups sugar
½ cup strong brewed coffee or espresso, room temperature
1 cup ground walnuts or pecans
Creamy Butter Frosting (recipe follows)
Chopped walnuts or pecans (optional)

Steps:

  • Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottoms of three 9 x1-1/2-inch round cake pans. Line pans with waxed paper; grease waxed paper. Set pans aside. In a medium bowl, stir together flour and baking powder; set aside.
  • In a large mixing bowl, beat egg yolks, sugar and coffee with an electric mixer on low speed until combined. Beat on high speed about 5 minutes or until satin smooth. Add flour mixture and beat until combined; stir in nuts. Set aside.
  • Thoroughly wash beaters. In a very large mixing bowl, beat egg whites on medium speed until stiff peaks form (tips stand straight). Gradually fold batter into beaten egg whites until combined. Pour into prepared baking pans.
  • Bake in a 350 degrees oven for 20 to 25 minutes or until cake tops spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper. Cool thoroughly on wire racks. Spread 1/2 cup Creamy Butter Frosting on each layer; stack layers. Frost sides of cake with remaining frosting. If you like, garnish with chopped nuts. Loosely cover and chill cake for up to 3 days. Serves 12 to 14.

Nutrition Facts : Calories 655 calories, Carbohydrate 113 g, Cholesterol 137 mg, Fat 21 g, Protein 7 g, SaturatedFat 9 g, Sodium 183 mg, Sugar 95 g

HUNGARIAN WALNUT TORTE



Hungarian Walnut Torte image

"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

6 large eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
5 tablespoons water
1/2 cup ground walnuts
FILLING:
1-1/4 cups whole milk
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 teaspoon vanilla extract
White and dark chocolate curls, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 190mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

COFFEE WALNUT LAYER CAKE



Coffee Walnut Layer Cake image

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.

Provided by Nigella Lawson

Categories     project, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Butter for pans
1/2 cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 2/3 cups (230 grams) flour
1 tablespoon (14 grams) baking powder
1/2 teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
2 1/2 cups (300 grams) confectioners' sugar
1/8 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
1/4 cup walnut halves, for decoration

Steps:

  • Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
  • Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
  • For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
  • Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 15 grams, Carbohydrate 85 grams, Fat 41 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 301 milligrams, Sugar 76 grams, TransFat 1 gram

PECAN TORTE



Pecan Torte image

This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch torte

Number Of Ingredients 9

9 large eggs, separated
1 1/2 cups granulated sugar
1 tablespoon freshly grated lemon zest, plus more for garnish
1 teaspoon pure vanilla extract
1 teaspoon salt
12 ounces pecans, toasted and finely ground (3 cups)
Confectioners' sugar, for dusting
Lemon Curd for Pecan Torte
Mixed berries, for serving

Steps:

  • Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
  • Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
  • Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.

DOUBLE NUT TORTE



Double Nut Torte image

Provided by Food Network

Categories     dessert

Time 1h

Number Of Ingredients 7

4 cups nuts, 1 kind or an assortment, roasted and cooled
1 1/2 cups sugar
3/4 cups butter or margarine
5 large eggs, separated
1 1/2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/3 cup all-purpose flour

Steps:

  • Place nuts in a food processor and grind until finely ground.
  • In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
  • In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
  • Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
  • To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
  • Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
  • TIP: PAN ROASTING ALMONDS
  • Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.

KONA COFFEE APPLE TORTE



Kona Coffee Apple Torte image

Provided by Food Network

Categories     dessert

Time 43m

Yield 8 servings

Number Of Ingredients 20

6 tablespoons butter
1/4 cup firmly packed dark brown sugar
1 1/2 cups all-purpose flour
1/3 cup very finely ground, fresh, medium roasted Kona coffee beans
1/2 cup chopped, freshly roasted macadamia nuts
1 teaspoon vanilla extract
2 tablespoons Kona coffee liquid, chilled
3 large apples, peeled and sliced
1 cup firmly packed dark brown sugar
1 tablespoon flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon fresh ground Kona coffee
3 tablespoons butter, cut into small pieces
Sauce, recipe follows
1/4 cup brewed espresso
1 cup powdered sugar
2 tablespoons butter
1 teaspoon coffee liqueur

Steps:

  • Crust: In a mixing bowl cream the butter, brown sugar, flour, and ground coffee together. Process until mixture is evenly fine textured. Add the nuts. In a separate bowl, combine the vanilla and coffee liquids together, then add them to the nut mixture. Process only until mixed, do not overprocess. Turn mixture into 9-inch pie plate, spread, and press evenly and lightly over the bottom and sides. Filling: Arrange apple slices around the edge of the crust-covered pan. Chop some pieces into cubes for the center. In a small bowl, combine the brown sugar, flour, nutmeg, cinnamon, cloves, and coffee, and pour over the apples. Dot the butter over the top. Preheat oven to 400 degrees F.
  • Bake for 10 minutes, and then reduce the oven temperature to 350 F. Bake 15 minutes more, until the apple begins to bubble. Place puddle of sauce in plate and set torte slice on top of sauce and serve.
  • Combine sauce ingredients in a microwave-safe bowl and microwave for 3 minutes. Stir until smooth and chill.

THREE-NUT TORTE



Three-Nut Torte image

Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Unsalted butter, for pans
All-purpose flour, for pans
6 large eggs, separated
1/4 cup plus 3 tablespoons sugar
3/4 cup finely ground toasted walnuts
1/2 cup finely ground toasted hazelnuts
1/2 cup finely ground toasted blanched almonds
3 ounces bittersweet chocolate, finely chopped or grated
1 tablespoon finely grated orange zest
1/2 teaspoon baking powder
1/4 teaspoon salt
Praline Buttercream
Chocolate Ganache for Three-Nut Torte

Steps:

  • Preheat oven to 300 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 1/4 cup sugar until thick and pale, about 3 minutes. Transfer to a bowl. In a separate bowl, toss together nuts, chocolate, zest, baking powder, and salt. Sprinkle over yolk mixture; do not mix in.
  • Whisk egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water until whites are warm to the touch. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until soft peaks form. Beat in remaining 3 tablespoons sugar until stiff and glossy peaks form.
  • Fold egg-white mixture into egg-yolk mixture, one-third at a time. Divide batter evenly among prepared pans, and spread with an offset spatula to smooth the tops. Bake until springy to the touch, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. Run a knife around edge of each cake to loosen, and invert cakes onto wire racks, removing parchment paper. Let cool completely.
  • Place one cake layer on a turntable or flat work surface. Spread 1 1/4 cups buttercream evenly over the top. Place second cake layer on buttercream; evenly spread 1 1/4 cups buttercream over the top. Place final cake layer on top; evenly spread remaining 1/2 cup buttercream on top. Refrigerate at least 30 minutes while you make the ganache.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour ganache over top of cake; use an offset spatula to smooth top and sides. Place cake in the refrigerator, and let ganache set, at least 30 minutes, before serving.

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.)

COFFEE NUT TORTE



Coffee Nut Torte image

Make and share this Coffee Nut Torte recipe from Food.com.

Provided by GoldsmithLissa

Categories     Breakfast

Time 50m

Yield 12-14 serving(s)

Number Of Ingredients 14

6 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 cups sugar
1/2 cup strong brewed coffee or 1/2 cup espresso, room temperature
1 cup ground walnuts or 1 cup pecans
1/2 cup milk
2 teaspoons cornstarch
1 tablespoon rum or 1/2 teaspoon rum extract
3/4 cup butter, softened
7 -8 cups powdered sugar
2 tablespoons unsweetened cocoa powder (optional)
1 teaspoon vanilla
coarsely chopped nuts (optional)

Steps:

  • Preheat oven to 350°F.
  • Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottoms of three 9 x1-1/2-inch round cake pans. Line pans with waxed paper; grease waxed paper. Set pans aside. In a medium bowl, stir together flour and baking powder; set aside.
  • In a large mixing bowl, beat egg yolks, sugar and coffee with an electric mixer on low speed until combined. Beat on high speed about 5 minutes or until satin smooth. Add flour mixture and beat until combined; stir in nuts. Set aside.
  • Thoroughly wash beaters. In a very large mixing bowl, beat egg whites on medium speed until stiff peaks form (tips stand straight). Gradually fold batter into beaten egg whites until combined. Pour into prepared baking pans.
  • Bake for 20 to 25 minutes or until cake tops spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper. Cool thoroughly on wire racks.
  • Meanwhile, make frosting: In a small saucepan, whisk milk into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. If you like, stir in rum. Cover surface with plastic wrap. Cool to room temperature (do not stir).
  • In a large mixing bowl, beat butter for 30 seconds. Add 2 cups powdered sugar; unsweetened cocoa powder, if you like; and vanilla. Beat with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, half at a time, beating on low speed after each addition until smooth. Beat in 5 to 6 cups additional powdered sugar until spreading consistency.
  • Spread 1/2 cup frosting on each layer; stack layers. Frost sides of cake with remaining frosting. If you like, garnish with chopped nuts. Loosely cover and chill cake for up to 3 days.

Nutrition Facts : Calories 639.5, Fat 19, SaturatedFat 8.8, Cholesterol 137.7, Sodium 214, Carbohydrate 112.9, Fiber 1, Sugar 94, Protein 6.8

CARAMEL COFFEE NUT TORTE



Caramel Coffee Nut Torte image

From Brook Lodge in Michigan. This lodge was owned by the Upjohn Company. A recipe packet was given as a gift to guests who stayed at there. I looked up the lodge on the Internet (beautiful) and it is now open to the public. I got this at a yard sale! This recipe keeps well and may be frozen. The sauce keeps well under refrigeration and is nice on sundaes and parfaits too.

Provided by Oolala

Categories     Dessert

Time 1h

Yield 1 pie/torte, 8 serving(s)

Number Of Ingredients 9

3 eggs, separated
1 cup sugar
1 cup graham cracker crumbs, fine
3/4 cup nuts, chopped
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup coffee, hot and strong
1/4 cup evaporated milk
1/4 teaspoon salt

Steps:

  • torte:
  • Beat the egg whites until stiff but still moist. Beat the egg yolks until thick and lemon colored; fold into whites.
  • Combine sugar, graham cracker crumbs, nuts and salt and fold in gradually (do not beat) in the combined eggs like angel food cake.
  • Pour into well greased and floured 9" pie pan.
  • Bake in a preheated oven at 325 degrees for 35-40 minutes.
  • Cool in pan and cut into wedges. Top with ice cream and the caramel coffee sauce.
  • caramel coffee sauce:.
  • Put sugar in heavy saucepan; place over medium flame and stir constantly until sugar melts and becomes a golden brown liquid (about 8 minutes).
  • Add coffee slowly stirring well as it steams and bubbles.
  • Boil 5 minutes until syrup is smooth.
  • Remove from heat; cool 2-3 minutes; gradually add evaporated milk and salt beating vigorously.

Nutrition Facts : Calories 375.9, Fat 10.1, SaturatedFat 2, Cholesterol 72, Sodium 317.2, Carbohydrate 68.5, Fiber 1.4, Sugar 60.1, Protein 5.9

MOCHA NUT TORTE



Mocha Nut Torte image

My husband doesn't like chocolate cake, but this spectacular three-layer torte is a favorite of his. I've been using this recipe for special occasions such as birthdays for many years. -Megan Shepherdson, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

7 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla extract
1-1/4 cups ground walnuts
1-1/4 cups ground pecans
1/4 cup dry bread crumbs
1 teaspoon baking powder
3/4 teaspoon salt, divided
FILLING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
MOCHA FROSTING:
1 teaspoon vanilla extract
1/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
1/2 cup brewed coffee
2 teaspoons vanilla extract
3 to 3-1/4 cups confectioners' sugar
Pecan halves, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper; set aside. , Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into yolk mixture until combined. , Add remaining salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Divide among prepared pans. , Bake 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool 20 minutes. Remove from pans to wire racks; cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Cover and refrigerate until assembling., In a large saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in coffee, vanilla and enough confectioners' sugar to achieve frosting consistency. Spread filling between layers. Frost top and sides of cake. Garnish with pecans if desired.

Nutrition Facts : Calories 479 calories, Fat 26g fat (10g saturated fat), Cholesterol 161mg cholesterol, Sodium 284mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.

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From midwestliving.com


COFFEE & NUT DOBOZTORTE RECIPE FROM BAKING BY MARGARET FULTON
To make the coffee butter cream, dissolve the sugar in the water in a small saucepan, stirring, over medium heat. Bring to the boil and boil for 5–6 minutes, without stirring, until the syrup reaches thread stage.Pour onto the egg yolks and whisk until thick and mousse-like. Gradually beat in the creamed butter, hazelnuts and coffee essence.
From cooked.com


MOCHA NUT TORTE (COFFEE NUT CAKE) | NANO'S RECIPES
Apr 28, 2015 - Alhumdullilah! This cake is to celebrate our 10,000 Likes on Facebook page. I would like to thank all of my fans for making this blog a success :) These days fondant cakes are popular, but they never appeal to me because the coating …
From pinterest.ca


COFFEE-NUT TORTE - RECIPES - PAGE 3 | COOKS.COM
Grease and lightly flour two ... bowl, combine the nuts, flour and baking powder. ... mixer bowl, dissolve coffee crystals in whipped cream. Beat ... Makes 2 1/2 cups. Beat ... Makes 2 1/2 cups.
From cooks.com


COFFEE AND NUT DOBOSTORTE RECIPE FROM ENCYCLOPEDIA OF FOOD AND …
Coffee and nut dobostorte recipe by Margaret Fulton - Grease 3 baking trays and dust lightly with flour, shaking off excess. Using a cake tin or plate as a guide, mark 5 × 20 cm circles on trays, 2 circles on 2 of the trays and 1 on the third tray. Get every recipe from Encyclopedia of Food and Cookery by Margaret Fulton
From cooked.com


COFFEE-NUT TORTE - RECIPES - PAGE 2 | COOKS.COM
Grease and flour 2 layer ... stir in the nuts.Put in pans and ... the sugar and coffee, until stiff.Fill layers ... and chill at least 1 hour.
From cooks.com


WORLD BEST COFFEE RECIPES: COFFEE NUT TORTE
Recipe 1 preheat oven to 350°f. 2 separate eggs. allow egg yolks and egg whites to stand at room temperature for 30 minutes. grease the bottoms of three 9 x1-1/2-inch round cake pans. line pans with waxed paper; grease waxed paper. set pans aside. in a medium bowl, stir together flour and baking powder; set aside.
From worldbestcoffeerecipes.blogspot.com


COFFEE NUT TORTE | RECIPE | ULTIMATE CAKE RECIPE, CAKE RECIPES, …
Jul 15, 2016 - Cocoa and rum flavor the soft butter frosting that crowns this amazing three-layer cake.
From pinterest.com


COFFEE TORTE RECIPES | RECIPEBRIDGE RECIPE SEARCH
67 Coffee Torte Recipes From 26 Recipe Websites. View: tile; list; Toffee Kona Coffee Ice Cream Torte . Hawaiian Recipes - Cooking Hawaiian Style - Featuring ono authentic hawaiia ... View Recipe. Login to Save. Coffee Nut Torte. Cocoa and rum flavor the soft butter frosting that crowns this amazing thre ... View Recipe. Login to Save. Walnut Torte With Coffee Whipped …
From recipebridge.com


COFFEE AND NUT DOBOSTORTE RECIPE | EAT YOUR BOOKS
Coffee and nut dobostorte from Margaret Fulton's Encyclopedia of Food & Cookery: The Complete Kitchen Companion from A to Z by Margaret …
From eatyourbooks.com


COFFEE TORTE RECIPES PICTURES, IMAGES AND STOCK PHOTOS
Search from Coffee Torte Recipes stock photos, pictures and royalty-free images from iStock. Find high-quality stock photos that you won't find anywhere else.
From istockphoto.com


MOCHA NUT TORTE (COFFEE NUT CAKE) | NANO'S RECIPES
2015-04-21 Mocha Nut Torte (Coffee Nut Cake) Print Recipe. Course Dessert; Cuisine American, French, Italian; Servings: Prep Time: 4-5 People: 15 Minutes: Cook Time: 30 Minutes: Servings: Prep Time: 4-5 People: 15 Minutes: Cook Time: 30 Minutes: Ingredients. For Sponge . 5 Eggs; 1 Cup Sugar (Sandy grinded) 1/2 Cup Flour; 1/2 Cup Almonds/Walnuts (Finely …
From nanosrecipes.com


COFFEE TORTE : TOP PICKED FROM OUR EXPERTS
Explore Coffee Torte with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Christmas Dinner Alternatives Lentil Loaf Recipe Vegetarian Vegetarian Cassoulet Recipe Slow Cooker Quick Vegetarian Recipes For Lunch Easy Vegetarian Air Fryer Recipes Air Fryer Vegetarian …
From recipeschoice.com


25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
2022-05-31 This version skips the coffee and adds some freshness with delicious blackberries. 7. Chocolate Espresso Torte. This chocolate espresso torte is light yet decadent and seriously delicious. But it’s also low-carb, gluten-free, sugar-free, low-calorie (for cake), and pretty guilt-free!
From insanelygoodrecipes.com


CHOCOLATE NUT TORTE | COFFEE WITH US 3
2019-11-12 Now that I don’t live over 8,000 ft, Chocolate Nut Torte is a once in a while recipe. It’s a perfect dessert for Thanksgiving or Christmas. The name of this recipe is torte. The ranch called it a torte. However, it’s not truly a torte. A torte is multi-layered cake that has whipped cream, buttercream, jam, fruit or mousse. This has none ...
From coffeewithus3.com


COFFEE NUT TORTE | CHOCOLATE PIE RECIPES, COFFEE TORTE, CHOCOLATE ...
Sep 29, 2014 - Cappuccino Chocolate Pie With Semisweet Chocolate Chips, Heavy Whipping Cream, Light Corn Syrup, Vanilla Extract, Salt, Graham Cracker Crust, Chopped Pecans, Cream Cheese, Milk, Brewed Coffee, Instant Vanilla Pudding Mix, …
From pinterest.com


MY FAVORITE PASSOVER FLOURLESS PECAN TORTE — REAL BAKING WITH ROSE
2021-03-24 Make the Coffee Cream. 1) In a mixing bowl or bowl of a stand mixer, combine the cream, sugar, and espresso powder, if using, and refrigerate for at least 15 minutes. (Chill the mixer's beaters alongside the bowl.) 2) In a 1 cup/237 ml glass measure with a spout, place the water and gelatin.
From realbakingwithrose.com


WALNUT CAKE WITH COFFEE FROSTING - LET THE BAKING BEGIN!
2020-02-29 Place one of the bottoms of the split yellow cakes bottom side down on top and press to adhere. Drizzle or brush on some sugar syrup, then add 1/7th of the coffee cream filling and spread into an even layer. Sprinkle with couple tablespoons of the chopped, roasted walnuts. Top with the next cake layer and press firmly to adhere.
From letthebakingbegin.com


COFFEE NUT TORTE | ULTIMATE CAKE RECIPE, CHOCOLATE PUMPKIN CAKE, …
Mar 16, 2016 - Cocoa and rum flavor the soft butter frosting that crowns this amazing three-layer cake.
From pinterest.co.uk


TORTE RECIPES | ALLRECIPES
Any of these fancy cake recipes will make a statement at your next celebration. Strawberry Torte. 243. Galette des Rois. 50. 1. Sybil's Old Fashioned Lemon Layer Cake. 17. Quick Dobos Torte with Coffee Cream.
From allrecipes.com


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