Easy Kahlua Cuppuccino Torte Recipes

NO BAKE CHOCOLATE CHIP KAHLUA TORTE

Steps:

• Combine kahlua & milk.
• Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
• Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
• Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
• Allow 6 hours to set up & shave chocolate over torte before serving.

EASY KAHLUA TORTE

Steps:

• In a small saucepan, heat Kahlua over medium heat until mixture starts to have bubbles around the edge, but not boiling.
• Place Kahlua in a blender with chocolate morsels and process until chocolate is melted and mixture is smooth (if you find it is too thick, and your morsels are not melting, remove a little and set it in pan to melt somewhat and get warm, then mix that back in, but do not scorch it!).
• Add powdered sugar, egg yolks, and butter, and mix until smooth.
• Place mixture in a bowl, cover, and refrigerate 1 hour or until it becomes thick enough to spread.
• Holding your serrated bread knife parallel to the countertop, slice the pound cake into 6 thin layers (best to do 1 layer at a time, making a little marking with a toothpick so you know where to cut).
• Lay the first layer on a cake plate and top with enough frosting to form a frosting layer about 3/8-inch thick (optional: before putting on frosting you may also add a little Kahlua to the cake- spoon it on lightly, then proceed to frost; be careful though, as you have 6 layers!!!).
• Then cut the second layer and place it on top of the icing and proceed as with the first, etc.
• ,finally finishing with the top, and icing the torte all around.
• Refrigerate the torte at least 1 hour before serving (this helps it hold when being cut into).

KAHLUA TUXEDO TORTE

Steps:

• In a small saucepan, heat Kahlua over medium heat until bubbles form around edge.
• In blender combine hot Kahlua and chocolate pieces.
• Process until chocolate is melted and mixture is smooth.
• Add powdered sugar, egg yolks and butter and process until smooth.
• Transfer to bowl, cover and refrigerate 1 hour or until spreading consistency.
• Holding long, serrated knife parallel to working surface, slice cake into seven layers.
• place first layer on serving plate or tray and spread with chocolate mixture to form frosting layer about 3/8- inch thick.
• Add second layer of cake and continue to frost until all cake layers are used.
• Spread remaining frosting over top and sides of cake.
• Refrigerate at least 1 hour, or until ready to serve, up to 24 hours ahead.

CHOCOLATE CAPPUCCINO TORTE

Steps:

• Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
• Mix together ground nuts, flour and instant coffee; set aside.
• Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
• Add eggs one at a time and beat well after each. Stir in nut mixture.
• Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
• Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
• To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
• Chill at least 8 hours to set glaze.

KAHLUA TORTE

Steps:

• Bake cake in 9x13 pan, Let cool to touch.
• Prepare chocolate pudding with 3 cups of milk.
• Cut cake into squares and put 1/2 of the cake in the bottom of a large bowl,layer 1/2 pudding over cake then 1 carton cool whip.Then 1/2 of the crushed candy.
• Then for the top layer, layer cake,pudding, cool whip, and candy bars. Chill and ENJOY