Heidis Mocha Cream Torte Recipes

TOFFEE-MOCHA CREAM TORTE

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.

MOCHA HAZELNUT TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

HOT IRISH CREME MOCHA

Steps:

• In 3-quart saucepan, mix hot coffee, cocoa mix and powdered sugar until blended. Stir in half-and-half and syrup. Cook over medium heat about 5 minutes, stirring occasionally, until hot.
• Serve in mugs; top with whipped cream and chocolate shavings.

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.

HEIDI'S MOCHA CREAM TORTE

Steps:

• Heat the over to 350. Grease and flour three 9" round cake pans.
• In a large bowl, combine all of the crunch layer ingredients until crumbly.
• Firmly press 1/3 crunch mixture (about 1 cup) into each prepared pan.
• In the same bowl, place cake mix, pudding mix and water and blend.
• Add eggs, one at a time until well mixed.
• Add oil and finish mixing well.
• Pour into prepared cake pans, covering crunch layer completely.
• Bake for 25 - 30 minutes or until tooth pick comes out clean.
• Coll cake for 10 minutes in the pans, then invert onto cooling racks to cool completely.
• In a small bowl blend all frosting ingredients until smooth.
• Place one layer, crunch side up, on a serving plate and spread with 1/3 of the frosting.
• Repeat with the remaining layers and frosting.
• Garnish with chocolate curls, if desired.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

MOCHA MOUSSE TORTE (FLOURLESS)

Steps:

• Tools: 10" springform pan.
• Preheat oven to 325 degrees F.
• Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
• Remove from heat and let cool (about 15 minutes).
• Whisk in beaten eggs slowly until fully incorporated.
• Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
• Let cool completely in pan before removing sides.
• Cover and chill at least 6 hours.
• Garnish with fresh fruits, powder sugar, or chocolate ganache.

LIME CREAM TORTE

Steps:

• Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
• In a mixing bowl, cream the butter and sugar.
• Add the flour, lime juice, 1/2 cup water and the eggs.
• Beat on high 2 minutes.
• Add the remaining 1/2 cup water along with the rest of the cake ingredients.
• Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
• Cool in pans 15 minutes.
• Invert on cooling racks, carefully remove waxed paper and cool completely.
• Slice each round horizontally to make 4 layers.
• Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
• In a large mixing bowl, whip cream till stiff peaks form.
• Reserve 1 cup whipped cream.
• Fold lime juice mixture into whipped cream just until blended.
• Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
• Repeat with remaining layers, the last layer should be cut side down.
• Use reserved whipped cream to decorate top layer.
• Refrigerate 2-3 hours before serving.
• Garnish with lime slices.
• Note: I use 4 large limes for this recipe.

MOCHA BROWNIE TORTE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2- 8 inch round cake pans.
• Line each with a wax paper circle and grease again.
• Combine brownie mix, eggs and water and mix well.
• Stir in pecans.
• Spread batter evenly in the prepared pans.
• Bake for 15 to 18 minutes.
• Cool for 5 minutes and remove from pans to cool completely on racks.
• Peel waxed paper from layers.
• Beat whipping cream until foamy.
• Gradually add sugar and coffee, beating until stiff peaks form.
• Spread whipped cream mixture on bottom brownie layer.
• Top with remaining layer and finish frosting sides and top with whipped cream mixture.
• Chill until serving time.

DK'S MOCHA CREAM CHOCOLATE TORTE

Steps:

• Heat oven 350*.
• Grease and flour 13x9 inch pan.
• In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
• Beat 2 minutes at high speed,.
• Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
• Gradually stir in milk.
• Cook over medium heat until mixture thickens and boils, stirring constantly.
• Remove from heat; cover with plastic wrap.
• Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
• In large bowl beat margarine and powdered sugar until well blended.
• Gradually add cooled coffee mixture; beat until light and fluffy.
• To assemble torte, cut cooled cake in half lengthwise.
• Slice each half in half horizontally to make 4 layers.
• Place 1 layer on serving tray.
• Spread top with frosting mixture.
• Repeat with remaining layers and frosting.
• Frost sides and top of cake.
• Sprinkle top of torte with chocolate curls if desired.
• Store in refrigerator.

FROZEN MOCHA TORTE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.

HAZELNUT MOCHA TORTE

Steps:

• In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.

MOCHA CREAM CHOCOLATE TORTE

Steps:

• Heat oven 350*.
• Grease and flour 13x9 inch pan.
• In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
• Beat 2 minutes at high speed,.
• Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
• Gradually stir in milk.
• Cook over medium heat until mixture thickens and boils, stirring constantly.
• Remove from heat; cover with plastic wrap.
• Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
• In large bowl beat margarine and powdered sugar until well blended.
• Gradually add cooled coffee mixture; beat until light and fluffy.
• To assemble torte, cut cooled cake in half lengthwise.
• Slice each half in half horizontally to make 4 layers.
• Place 1 layer on serving tray.
• Spread top with frosting mixture.
• Repeat with remaining layers and frosting.
• Frost sides and top of cake.
• Sprinkle top of torte with chocolate curls if desired.
• Store in refrigerator.