Coffee Toffee Torte Recipes

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COFFEE - TOFFEE TORTE



Coffee - Toffee Torte image

Layers of toffee-studded, coffee-flavoured mousse and chocolate ganache fill an almond and sugar-cookie crust. From Bon Appetit.

Provided by evelynathens

Categories     Frozen Desserts

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup almonds, toasted
1 1/2 cups ground sugar cookies
1/2 cup coarsely chopped chocolate-covered english toffee bar (such as Skor or Heath bar)
5 -6 tablespoons butter, melted,hot
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces best-quality bittersweet chocolate or 6 ounces semisweet chocolate, chopped
3/4 cup sugar, 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 bars (such as Skor or Heath bar)
20 whole almonds, toasted

Steps:

  • For crust: Preheat oven to 350°F Grind nuts with ground cookies and toffee in processor.
  • Add 5 tblsps butter, blend until nuts are finely chopped.
  • To moisten crumbs, if necessary, blend in 1 tblsp butter.
  • Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
  • Freeze 15 minutes.
  • Bake crust until golden, about 12 minutes.
  • Freeze crust.
  • For ganache: Bring cream and corn syrup to simmer in 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 bottom of bowl to touch water); whisk until candy thermometer registers 160F, 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 ½ 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 ¼ 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.
  • Note: This torte can be prepared up to 1 week ahead.
  • Freeze until lattice sets, then cover and keep frozen.

Nutrition Facts : Calories 435.3, Fat 36.2, SaturatedFat 18.1, Cholesterol 199.1, Sodium 105.8, Carbohydrate 23.4, Fiber 1.6, Sugar 17.3, Protein 5.8

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.)

CHOCOLATE TORTE WITH COFFEE CREAM



Chocolate Torte with Coffee Cream image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     dessert

Time 36m

Yield 6 servings

Number Of Ingredients 14

1 cup unsalted butter
1 cup semisweet chocolate chips
1 1/4 cups powdered sugar, sifted
5 large egg yolks
3 large eggs
1/4 cup cake flour, sifted
Nonstick cooking spray
1 cup heavy cream
2 tablespoons coffee flavored liqueur
6 large strawberries with stems
2 tablespoons sugar
2 tablespoons chopped roasted marcona almonds
Cocoa powder, for dusting
Mint sprigs, for garnish

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.

TOFFEE-COFFEE TARTLETS



Toffee-Coffee Tartlets image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 6 tartlets

Number Of Ingredients 8

1 1/2 cups heavy cream
1/4 cup ground coffee
3/4 cup caramel topping, plus more for drizzling
2 tablespoons unsalted butter
1/2 cup confectioners' sugar, sifted
1 10-ounce package frozen puff pastry shells
1/2 cup semisweet chocolate chips
1/3 cup toffee bits

Steps:

  • Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.
  • Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.
  • Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers.
  • Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside.
  • Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form.
  • Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.

COFFEE TOFFEE TORTE



Coffee Toffee Torte image

70

Categories     Dessert     Baked Goods     Chocolate

Time 50m

Yield 1

Number Of Ingredients 10

angel food cake
instant pudding mix, chocolate
instant coffee
toffee candy bar
cream
angel food cake
instant pudding mix, chocolate
instant coffee
toffee candy bar
cream

Steps:

  • Prepare cake according to package and bake in a 10 inch tube pan. Cool thoroughly. Prepare pudding according to pkg, using only 1⅓ cups milk and add the instant coffee. Chill pudding 10 min. Split cake into 3 layers. Break toffee bars into small bits. Fold half of the whipped cream into the pudding. Spread half this mixture between the layers and sprinkle each layer with some toffee bits. For the frosting fold remaining whipped cream into the remaining filling mixture. Frost the cake and sprinkle sides and top of cake with the toffee bits. Chill until ready to serve.

Nutrition Facts :

TOFFEE-MOCHA CREAM TORTE



Toffee-Mocha Cream Torte image

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

1 cup butter, softened
2 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water
TOPPING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
3 tablespoons light brown sugar
6 Heath candy bars (1.4 ounces each), crushed, divided

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.

COFFEE-TOFFEE TORTE



Coffee-Toffee Torte image

Number Of Ingredients 10

1 angel food cake large (about 9 x 4 inches)
2 tablespoons instant coffee
2 tablespoons coffee liqueur
1 cup butter softened
1 1/2 cups powdered sugar
2 eggs
2 ounces semi-sweet baking chocolate melted
dash salt
2 cups whipped cream whipped
2 (1-ounce) bars English toffee crushed

Steps:

  • Using a serrated knife, slice the cake horizontally into four layers set aside.In a small bowl, dissolve coffee granules in liqueur set aside.In a small mixer bowl at medium speed, beat butter until smooth and fluffy. At low speed, beat in powdered sugar, eggs, chocolate and salt until blended. Beat in reserved liqueur mixture until smooth and fluffy.Place bottom layer of cake on a serving plate. Frost the top with about 1 cup of the frosting. Stack two more cake layers, spreading each with 1 cup of the frosting top with remaining cake layer. Smooth outside and inside edges refrigerate at least 2 hours or overnight.Frost the sides and top of the cake with the cream and sprinkle crushed candy over the top of the cake chill at least 1 hour. Refrigerate leftovers,

Nutrition Facts : Nutritional Facts Serves

COFFEE-TOFFEE TORTE



Coffee-Toffee Torte image

Number Of Ingredients 10

1 angel food cake large (about 9 x 4 inches)
2 tablespoons instant coffee
2 tablespoons coffee liqueur
1 cup butter softened
1 1/2 cups powdered sugar
2 eggs
2 ounces semi-sweet baking chocolate melted
dash salt
2 cups whipped cream whipped
2 (1-ounce) bars English toffee crushed

Steps:

  • Using a serrated knife, slice the cake horizontally into four layers set aside.In a small bowl, dissolve coffee granules in liqueur set aside.In a small mixer bowl at medium speed, beat butter until smooth and fluffy. At low speed, beat in powdered sugar, eggs, chocolate and salt until blended. Beat in reserved liqueur mixture until smooth and fluffy.Place bottom layer of cake on a serving plate. Frost the top with about 1 cup of the frosting. Stack two more cake layers, spreading each with 1 cup of the frosting top with remaining cake layer. Smooth outside and inside edges refrigerate at least 2 hours or overnight.Frost the sides and top of the cake with the cream and sprinkle crushed candy over the top of the cake chill at least 1 hour. Refrigerate leftovers,

Nutrition Facts : Nutritional Facts Serves

TIRAMISU TOFFEE TORTE



Tiramisu Toffee Torte image

Tiramisu is Italian for "pick-me-up," and this treat truly lives up to its name. The torte is truly worth every bit of effort. If you like, bake the cake in advance and split the layers, then freeze until you are ready to assemble it. -Donna Gonda, North Canton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1 cup strong brewed coffee, room temperature
4 large egg whites
4 Heath candy bars (1.4 ounces each), chopped
FROSTING:
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee, room temperature
1 Heath candy bar (1.4 ounces), chopped

Steps:

  • Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. , For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar.

Nutrition Facts : Calories 395 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

6 LAYER TOFFEE TORTE



6 Layer Toffee Torte image

This is a very showy and tasty cake. If you are not planning to use it all at one time (party or large family) I would recommend replacing the whipped cream frosting with one that will be stable for a longer time but do still add the 1/2 tsp of instant coffee to it. Prep time includes making and assembeling the cake.

Provided by Annacia

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 2/3 cups flour
2 cups sugar
1 cup margarine (soft) or 1 cup butter (soft)
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup hot coffee
1 3/8 ounces Heath candy bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon instant coffee
1 teaspoon hot water

Steps:

  • Preheat oven to 350:.
  • Grease and flour 3, 8 inch cake pans.
  • In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
  • With mixer on low, beat just until mixed, scraping sides with spatula.
  • Add coffee to bowl.
  • Increase speed to medium and beat 2 minutes.
  • Pour batter into pans.
  • Bake 25-30 minutes.
  • Cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
  • While cake is cooling, chop Heath bars, reserve 2/3 of the heath bar.
  • In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
  • Cool.
  • With serrated knife, cut each cake in two, making 6 thin layers.
  • In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
  • TO ASSEMBLE CAKE:.
  • place 1 layer on plate; spread with 1/2 cup whipped cream.
  • Sprinkle with 1/5 of the remaining Heath bar.
  • Repeat layers 4 more times.
  • Top with last layer of cake.
  • Thinly spread whipped cream over top and.
  • sides of cake.
  • Gently press reserved 2/3 of the Heath toffee onto top and sides of cake.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 850.3, Fat 49.3, SaturatedFat 19.8, Cholesterol 138.2, Sodium 745.9, Carbohydrate 97.8, Fiber 3.9, Sugar 59.8, Protein 10.1

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

COFFEE-TOFFEE ICE CREAM TART



Coffee-Toffee Ice Cream Tart image

Categories     Coffee     Dairy     Dessert     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

For crust and filling
1 1/2 cups finely ground or crushed chocolate wafer cookie crumbs (about 7 ounces)
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup coarsely chopped chocolate-covered English toffee bars (such as Skor or Heath; about 4 ounces)
1 1/2 pints coffee ice cream, slightly softened
For topping
1/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 teaspoon vanilla extract

Steps:

  • Make crust and filling:
  • Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
  • Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
  • Make topping:
  • Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
  • Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
  • Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

TIRAMISU TOFFEE DESSERT



Tiramisu Toffee Dessert image

This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert.

Provided by Jackie Smith

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 1h20m

Yield 12

Number Of Ingredients 7

1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
¾ cup strong brewed coffee
1 (8 ounce) package cream cheese
1 cup white sugar
½ cup chocolate syrup
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped

Steps:

  • Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
  • Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
  • Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 42.7 g, Cholesterol 133.8 mg, Fat 28.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 17.4 g, Sodium 200.1 mg, Sugar 33.9 g

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From mobirecipe.com


CHOCOLATE TOFFEE TORTE - AN INSPIRED KITCHEN
Instructions. To make Pecan Layer: Preheat oven to 350. Lightly oil a 10-inch springform pan. In a food processor, add pecans, sugar and salt and pulse until the pecans are finely chopped. Add cooled butter and pulse until combined. Press the mixture firmly …
From aninspiredkitchen.com


TIRAMISU TOFFEE TORTE 2 RECIPE - FOOD NEWS
In large bowl, combine cake mix, first amount of coffee and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in first amount of chopped toffee candy bars. Spread batter in greased and floured pans. Bake 9 inch pans for 20 to 30 minutes or until toothpick inserted in centre comes out clean.
From foodnewsnews.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 TORTE - RECIPES | COOKS.COM
Prepare pudding according to ... Sprinkle frosted cake with crushed toffee bars. Chill until serving time. Ingredients: 5 (cake .. coffee ...) 2. COFFEE SPONGE TORTE. Heat oven to 375 degrees. ... Add vanilla and coffee. Mix about 1 minute. ... and add remaining ingredients.
From cooks.com


TOFFEE-COFFEE ICE-CREAM TORTE RECIPE | MYRECIPES
Stir together 1 tablespoon coffee liqueur and instant coffee granules until dissolved. Combine coffee mixture, chocolate ice cream, and half of the chopped toffee in a large bowl. In a separate bowl, combine 1/2 gallon coffee ice cream and remaining chopped toffee. Spread half of chocolate ice-cream mixture evenly into 1 prepared loafpan; top ...
From myrecipes.com


COFFEE - TOFFEE TORTE - RECIPE | COOKS.COM
Prepare pudding according to packge directions but using only 1 1/3 cups milk. Chill; beat smooth; fold in half of whipped cream. Split cake in 3 layers. Spread half the pudding cream mixture between the layer. For frosting, fold remaining whipped cream into remaining pudding mixture. Frost top and sides of cake.
From cooks.com


TOFFEE-COFFEE ICE-CREAM TORTE - DAIRY FREE RECIPES
This recipe serves 12. Watching your figure? This dairy free recipe has 766 calories, 12g of protein, and 39g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up ladyfingers, chocolate ice cream, strong-brewed coffee, and a few other things to make it today.
From fooddiez.com


COFFEE TOFFEE CRUNCH TORTE RECIPE - FRIENDSEAT
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.
From friendseat.com


COFFEE TOFFEE DESSERT RECIPE
Crecipe.com deliver fine selection of quality Coffee toffee dessert recipes equipped with ratings, reviews and mixing tips. Get one of our Coffee toffee dessert recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 82% Coffee-Toffee Dessert Myrecipes.com. 45 Min; 4 Yield; Bookmark. 60% Tiramisu Toffee Dessert Allrecipes.com This …
From crecipe.com


TOFFEE TORTE | RECIPE - KOSHER.COM
Prepare the Torte. Preheat the oven to 350 degrees Fahrenheit. Over a double boiler, melt the margarine with the chocolate, stirring constantly. Remove from the heat and allow to cool for several minutes. Pour the chocolate-margarine mixture into a mixing bowl. Add the sugar, honey, salt, flour, vanilla, and eggs and beat with a hand mixer ...
From kosher.com


6 LAYER TOFFEE TORTE RECIPE - BAKER RECIPES
The best delicious 6 Layer Toffee Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this 6 Layer Toffee Torte recipe today! Hello my friends, this 6 Layer Toffee Torte recipe will not disappoint, I promise! Made with simple ingredients, our 6 Layer Toffee Torte is amazingly delicious, and ...
From bakerrecipes.com


COFFEE TOFFEE CRUNCH TORTE - FRANNYS-TABLE.COM
When I want to make a showstopper dessert, Coffee Toffee Crunch Torte answers the call. When I want a make-ahead dessert, this same torte is on the short list. And when I want a finale that has everything I love in it, it can only be this recipe. An incredible almond/Heath bar/sugar cookie crust is f
From frannys-table.com


10 BEST TOFFEE COFFEE DRINK RECIPES | YUMMLY
2022-04-26 Paleo Mocha Frappe Coffee Drink Dont Mess with Mama. coffee, ice, vanilla extract, unsweetened cocoa powder, raw honey and 1 more. Refreshing Iced Mocha Coffee Drink Oh My! Sugar High. coffee, brown sugar, milk, chocolate syrup, vanilla.
From yummly.com


TOFFEE COFFEE ICE CREAM TORTE RECIPE
Crecipe.com deliver fine selection of quality Toffee coffee ice cream torte recipes equipped with ratings, reviews and mixing tips. Get one of our Toffee coffee ice cream torte recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Toffee-Coffee Ice-Cream Torte Myrecipes.com Fun to say and even more fun to taste, this toffee ice cream …
From crecipe.com


KONA COFFEE TORTE RECIPE - BAKER RECIPES
What Makes This Kona Coffee Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Kona Coffee Torte. Ready to make this Kona Coffee Torte Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow ...
From bakerrecipes.com


COFFEE TOFFEE FUDGE CAKE | CANADIAN LIVING
2005-07-14 The recipe can be doubled to fit a 9-inch (2.5 L) springform pan. Portion size 4 servings; Ingredients; Method ; Ingredients. 4 oz semisweet chocolate coarsely chopped 1/4 cup butter cut in pieces 2 tablespoons coffee liqueur 1 1/2 teaspoon instant coffee granules 1/4 cup packed brown sugar 2 eggs separated 1/3 cup all-purpose flour 1 pinch salt 1 pinch cream of …
From canadianliving.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


DISCOVER COFFEE TORTE RECIPES | RECIPES.COM.AU
METHOD. preheat oven to 180°c/160°c fan forced. grease and line a 20cm round cake pan with baking paper. place plaistowe premium dark chocolate, nescafÉ blend 43 and nuts in a food processor and process until finely chopped. beat egg whites until stiff, gradually add sugar beating well until dissolved. fold in egg yolks, nut mixture and ...
From recipes.com.au


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