Cafe Cream Toffee Torte Recipes

LAYERED MOCHA CREAM TORTE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
• Make fillings:
• Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
• Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
• Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
• Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
• Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
• Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.

COFFEE - TOFFEE TORTE

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.

COFFEE-TOFFEE CRUNCH TORTE

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.)

TOFFEE BAR BROWNIE TORTE

Steps:

• Grease three 9-in. round baking pans and line with parchment; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool., In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans., Bake at 350° until a toothpick inserted in center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting., In another large bowl, combine cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture., Place 1 brownie layer on a serving plate; spread with half the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator.

TIRAMISU TOFFEE TORTE

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.

TOFFEE MOCHA CREAM TORTE

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in eggs and vanilla.
• Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
• Dissolve coffee in water;add to batter.
• Beat for two minutes.
• Pour into 3 greased and floured 9" round pans.
• Bake at 350 for 16-20 minutes, until toothpick comes out clean.
• Cool for ten minutes Remove from pans to wire rack to cool completely.
• FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
• Add cream and brown sugar.
• Beat until stiff peaks form.
• Place cake on a serving plate;top with 1/3 of topping.
• Sprinkle with 1/3 of crushed candy.
• Repeat twice.
• Let sit in refrigerator at least twelve hours.