Quick Coffee Torte Recipes

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QUICK CHOCOLATE COFFEE TORTE (AKA FAKE TIRAMISU)



Quick Chocolate Coffee Torte (Aka Fake Tiramisu) image

I wanted to try my mom's homemade kahlua in a dessert, but honestly didn't expect it to come out. Now it's a family favorite!

Provided by tim_cat

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (1 lb) poundcake
1 cup coffee liqueur
1 (4 ounce) box instant pudding mix (I recommend Jello)
2 cups milk, cold
1 tablespoon Dutch-processed cocoa powder
1 tablespoon amaretto liqueur
2 cups graham crackers, crushed
2 cups ginger snaps, crushed

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! ^_^.

CHOCOLATE ESPRESSO TORTE



Chocolate Espresso Torte image

An ideal dessert to make for your friends and family who need to eat gluten free.

Provided by RecipeGirl.com

Categories     Dessert

Time 9h25m

Number Of Ingredients 8

1 cup (2 sticks) salted butter
1 cup + 2 tablespoons granulated white sugar
1 cup + 2 tablespoons hot espresso coffee ((can use instant if you have it))
16 ounces semi-sweet chocolate, (cut into small pieces (or use chips))
6 large eggs, (at room temperature)
6 large egg yolks, (at room temperature)
¼ cup powdered sugar
ice cream or whipped cream, (optional)

Steps:

  • Preheat the oven to 325°F. Generously butter an 8 or 9-inch springform pan, and line the bottom with parchment paper. Butter and flour the paper; set aside.
  • In a heavy saucepan over medium heat, melt the butter; add the sugar and espresso and stir until the sugar dissolves. Add the chocolate and stir until smooth. Remove the pan from heat and set aside to cool slightly. You don't want it to be hot when you add the eggs.
  • Whisk the whole eggs and egg yolks in a large bowl until frothy. Quickly whisk the eggs into the chocolate mixture. Pour the batter into the prepared pan and place the pan on a baking sheet.
  • Bake until the edges puff and crack slightly but the center is not completely set, about 1 hour; don't over bake (the cake will continue to set as it cools). Transfer to a rack and cool. Cover and refrigerate overnight for best results.
  • When ready to serve, run a small knife around the cake pan to loosen. Carefully release the pan sides. Sift powdered sugar over the cake. Cut into small wedges, wiping the knife clean before each cut. Serve with ice cream or whipped cream.

Nutrition Facts : ServingSize 1 serving, Calories 506 kcal, Carbohydrate 41 g, Protein 7 g, Fat 35 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 230 mg, Sodium 187 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 12 g

COFFEE-TOFFEE CRUNCH TORTE



Coffee-Toffee Crunch Torte image

Categories     Coffee     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Almond     Summer     Chill     Bon Appétit

Yield Makes 12 Servings

Number Of Ingredients 20

Crust
1 cup almonds, toasted
1 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 3/4 ounces)
1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces)
5 to 6 tablespoons butter, melted, hot
Ganache
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Mousse
3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
3 tablespoons instant espresso powder
1/2 teaspoon ground nutmeg
2 1/2 cups chilled whipping cream
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces)
20 (about) whole almonds, toasted

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.)

DECADENT CHOCOLATE TORTE



Decadent Chocolate Torte image

An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 16

Number Of Ingredients 13

6 eggs
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup water
1/4 cup vegetable oil
2 tablespoons powdered sugar
3/4 cup plus 2 tablespoons whipping cream
4 oz cream cheese, softened
3 tablespoons powdered sugar
3/4 cup white vanilla baking chips
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup butter, softened (do not use margarine)
3 envelopes (1 oz each) premelted unsweetened baking chocolate
1 1/4 cups powdered sugar

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
  • Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
  • In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
  • In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
  • Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
  • In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
  • Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 35 g, TransFat 1/2 g

DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM



Deep Chocolate Torte with Coffee Buttercream image

Categories     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Gourmet

Number Of Ingredients 14

For the cake layers
14 large eggs, separated
1 3/4 cups sugar
9 ounces fine-quality bittersweet chocolate, melted and cooled
For the buttercream
1 cup sugar
2 large eggs
3 sticks (1 1/2 cups) unsalted butter, softened
3 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
For the ganache
1 1/2 cups heavy cream
6 ounces fine-quality bittersweet chocolate, chopped fine
3/4 cup apricot preserves or red currant jelly, heated to lukewarm
chocolate coffee beans (available at specialty foods shops) for decoration

Steps:

  • Make the cake layers:
  • Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess. In a large bowl with an electric mixer beat the egg yolks, add slowly 1 1/2 cups of the sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon when the beaters are lifted. Add the chocolate and combine the batter well. In another large bowl with clean beaters beat the egg whites until they hold soft peaks, add the remaining 1/4 cup sugar slowly, and beat the mixture until it just holds stiff peaks. Stir one fourth of the whites into the yolk mixture, fold in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375°F. oven for 18 to 20 minutes, or until a tester comes out clean. Let the cake layers cool in the pans, covered with kitchen towels, on large racks. Invert the cake layers onto the racks and remove the wax paper carefully.
  • Make the buttercream:
  • In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240°F. on a candy thermometer. In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread.
  • Make the ganache:
  • In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat. Add the chocolate and stir the mixture until it is smooth. Transfer the mixture to a bowl and chill it, covered, stirring occasionally, until it is cool and thickened, but do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat it or it will become granular.
  • Assemble the torte:
  • Transfer the cake layers to a work surface, trim the edges, and halve each cake layer lengthwise. On a serving plate arrange one of the cake layers, spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves. Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer. Spread the sides and top of the cake with a very thin layer of the buttercream and chill the torte for 30 minutes. Spread the sides and top of the torte with some of the remaining buttercream, reserving about 1/3 cup of it for making rosettes, and with a pastry comb or the tines of a fork score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans. The torte may be made 2 days in advance and kept covered loosely and chilled. Remove the torte from the refrigerator 30 minutes before serving.

COFFEE - TOFFEE TORTE



Coffee - Toffee Torte image

Layers of toffee-studded, coffee-flavoured mousse and chocolate ganache fill an almond and sugar-cookie crust. From Bon Appetit.

Provided by evelynathens

Categories     Frozen Desserts

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup almonds, toasted
1 1/2 cups ground sugar cookies
1/2 cup coarsely chopped chocolate-covered english toffee bar (such as Skor or Heath bar)
5 -6 tablespoons butter, melted,hot
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces best-quality bittersweet chocolate or 6 ounces semisweet chocolate, chopped
3/4 cup sugar, plus
2 tablespoons sugar
6 large egg yolks
1/3 cup water
3 tablespoons instant espresso powder
1/2 teaspoon ground nutmeg
2 1/2 cups chilled whipping cream
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped chocolate-covered english toffee bars (such as Skor or Heath bar)
20 whole almonds, toasted

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.

Nutrition Facts : Calories 435.3, Fat 36.2, SaturatedFat 18.1, Cholesterol 199.1, Sodium 105.8, Carbohydrate 23.4, Fiber 1.6, Sugar 17.3, Protein 5.8

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