Quick Chocolate Coffee Torte Aka Fake Tiramisu Recipes

QUICK CHOCOLATE COFFEE TORTE (AKA FAKE TIRAMISU)

Steps:

• Gather all ingredients! This recipe goes so quickly that you really need everything within arm's reach.
• If your poundcake comes from the freezer aisle, go ahead and defrost it according to the package.
• Cut poundcake into 1"-2" cubes.
• Set poundcake cubes on a plate or in a bowl and drench with that coffee liqueur! (I typically use more than 1 cup, but adjust according to taste).
• While poundcake is getting drunk, take this time to make that box of instant pudding mix. Just like the package says, stir the mix into 2 cups cold water with a wire wisk.
• Now, as the pudding begins to set, I like to add the dutch process cocoa (any unflavored cocoa powder will work), and then the amaretto. If you add the amaretto, MAKE SURE you don't add it directly to the milk--the alcohol might curdle the milk!
• Set your setting pudding aside to set, and mix the graham crackers and ginger snaps. I use a food processor for this, but a blender or even a meat tenderizer and a plastic bag will work. (at this point I also check the poundcake and add a little more liqueur if it looks dry).
• Now for that last beautiful step! Line the bottom of a casserole (a large bowl also works) with half of the cookie crumbs. Pour/spoon/scoop half of your pudding in over the cookie crumbs and carefully spread to cover the crumbs. Place (or dump) your poundcake into the casserole, making sure to press it down into the pudding. Don't be afraid to leave out whatever doesn't fit, or to tear the poundcake cubes in half to fill up gaps. Cover the poundcake with the rest of your pudding, spread it nicely, and finish with the rest of the crumbs, also spread nicely. You're done!
• Now cover and refrigerate for at least three hours before serving. This gives the alcohol time to disperse within your torte, and lets the pudding get nice and firm.
• Enjoy with friends and family!
• Take an aspirin with a glass of water and call me in the morning. Hey, this stuff's pretty potent! ^_^.

HOLIDAY CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F and grease a 9x13x2-inch pan.
• In small bowl, mix crust ingredients, and press into pan.
• Bake until lightly browned (15 minutes).
• Cool completely.
• Beat ingredients for 1st layer until creamy, and spread over cooled crust.
• Combine ingredients for 2nd layer and mix thoroughly.
• Spread over cream cheese layer.
• Cover with remaining cool whip.
• Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve.
• To serve, cut torte into bars.

TIRAMISU TOFFEE TORTE

Steps:

• 1. Heat oven to 350. Grease and flour two 9 or 8 inch round cake pans. In large bowl, combine cake mix, 1 cup coffee and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans.
• 2. Bake at 350. Bake 9 inch pans 20 to 30 minutes, bake 8 inch pans 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
• 3. In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use.
• 4. To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup coffee. Place 1 layer coffee side up on serving plate; spread with 3/4 cup frosting. Repeat with second and third cake layers. Top with remaining cake layer. Frost.

KAHLUA TIRAMISU

Steps:

• In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend.
• Beat in milk.
• (The recipe did not say how much milk. mary winecoff made this using 1 cup and she said it came out fine.).
• Gradually whisk in instant pudding mix until it begins to thicken.
• In small bowl, combine chocolate chips and cocoa powder.
• In bottom of 8-inch square baking dish or quiche dish, spread about 3/4 cup pudding mixture.
• Top with single layer of 12 ladyfinger slices, cut side up.
• Sprinkle with half of remaining Kahlua, then a third of chocolate mixture.
• Repeat layering one more time.
• Spread whipped cream over top, covering completely.
• Sprinkle with remaining chocolate mixture.
• Chill until ready to serve.