Kahlua 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® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

CHOCOLATE-ESPRESSO KAHLUA TART

Steps:

• Crust:Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees.
• Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.
• Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.
• Mousse:Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely.
• Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer.
• Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.