Coffee Mallow Torte Recipes

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TOFFEE-MOCHA CREAM TORTE

When you really want to impress someone, this scrumptious torte is just the thing to make! Instant coffee granules give the moist chocolate cake a mild mocha flavor, while the fluffy whipped cream layers, blended with brown sugar and crunchy toffee bits, are deliciously rich. -Lynn Rogers, Richfield, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 17



Toffee-Mocha Cream Torte image

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.

Nutrition Facts : Calories 487 calories, Fat 28g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 403mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

1 cup butter, softened
2 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water
TOPPING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
3 tablespoons light brown sugar
6 Heath candy bars (1.4 ounces each), crushed, divided

MOCHA HAZELNUT TORTE

I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19



Mocha Hazelnut Torte image

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.

Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

3/4 cup butter, softened
1-1/4 cups packed brown sugar
1 cup sugar
3 large eggs, room temperature
3 ounces unsweetened chocolate, melted and cooled slightly
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups 2% milk
FROSTING:
1 cup butter, softened
1 cup Nutella
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
1/2 cup chopped hazelnuts, toasted

MARSHMALLOW-COFFEE TORTE

Make and share this Marshmallow-Coffee Torte recipe from Food.com.

Provided by CoffeeB

Categories     Frozen Desserts

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 11



Marshmallow-Coffee Torte image

Steps:

  • In a medium bowl combine cookie crumbs and butter.
  • Press into the bottom and about 1 1/2 inches up the sides of a 9 inch springform pan.
  • Set aside.
  • In a small saucepan combine hot fudge topping and coffee crystals.
  • Heat and stir until smooth.
  • Cool slightly.
  • Spread fudge topping over the crumb mix in the springform pan.
  • In a large bowl fold marshmallow creme into cool-whip until combined.
  • Set aside.
  • In a chilled large bowl, stir ice cream with a wooden spoon until softened.
  • Fold in whipped topping mixture.
  • spoon into crust.
  • Sprinkle with chopped pecans and half of the grated chocolate.
  • Cover and freeze for 6 hours or until firm.
  • Before serving, let stand at room temperature 10 minutes.
  • Drizzle with caramel topping and sprinkle with remaining grated chocolate.
  • If desired garnish with pecan halves.

Nutrition Facts : Calories 422.9, Fat 22.3, SaturatedFat 12.8, Cholesterol 29.3, Sodium 280.2, Carbohydrate 54.6, Fiber 2.4, Sugar 30.7, Protein 4.8

2 cups chocolate wafer cookies (about 35 oreo's)
1/3 cup butter, melted
2/3 cup chocolate fudge topping
1 teaspoon instant coffee granules
0.5 (7 ounce) jar marshmallow cream
8 ounces Cool Whip
1 quart coffee ice cream
1/3 cup pecans, chopped and toasted
1 ounce semisweet chocolate, grated (divided use)
1/3 cup caramel ice cream topping
pecan halves (optional)

COFFEE ICE CREAM TORTE

Not only does this make-ahead dessert go over big with company, but it calls for only four ingredients. If you can't find coffee-flavored ice cream, dissolve instant coffee granules in warm water and stir into vanilla ice cream.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 4



Coffee Ice Cream Torte image

Steps:

  • Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

Nutrition Facts :

2 packages (3 ounces each) ladyfingers
1 cup chocolate-covered English toffee bits or 4 Heath candy bars (1.4 ounces each), crushed, divided
1/2 gallon coffee ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed

COFFEE MALLOW DESSERT

THIS is one of my favorite summertime desserts, cool and soothing on a hot, humid day. The mild coffee flavor is most refreshing, and the cookie crumbs add nice crunch. -Helen Davis, Waterbury, Vermont

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 7



Coffee Mallow Dessert image

Steps:

  • Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.

Nutrition Facts : Calories 720 calories, Fat 43g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 460mg sodium, Carbohydrate 83g carbohydrate (55g sugars, Fiber 1g fiber), Protein 5g protein.

8 Oreo cookies, crushed
2 tablespoons butter, melted
1/2 cup hot brewed coffee
16 marshmallows
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract

COFFEE MALLOW PIE

Field editor Dorothy Smith of El Dorado, Arkansas hints,"This terrific pie holds up well in the refrigerator overnight."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8



Coffee Mallow Pie image

Steps:

  • In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth., Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired.

Nutrition Facts : Calories 363 calories, Fat 24g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.

1 cup water
1 tablespoon instant coffee granules
4 cups miniature marshmallows
1 tablespoon butter
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
1/2 cup chopped walnuts or pecans, toasted
Additional whipped cream and chocolate curls, optional

COFFEE MARSHMALLOW CRISPY TREATS

Provided by George Duran

Categories     dessert

Time 43m

Yield about 24 bars

Number Of Ingredients 4



Coffee Marshmallow Crispy Treats image

Steps:

  • Lightly butter an 8-inch square pan.
  • In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve.

3 tablespoons unsalted butter, plus more for greasing pan and hands
1 (10-ounce) package mini marshmallows
2 to 3 tablespoons instant coffee or espresso
6 cups rice cereal (recommended: Rice Krispies)

6 LAYER TOFFEE TORTE

This is a very showy and tasty cake. If you are not planning to use it all at one time (party or large family) I would recommend replacing the whipped cream frosting with one that will be stable for a longer time but do still add the 1/2 tsp of instant coffee to it. Prep time includes making and assembeling the cake.

Provided by Annacia

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15



6 Layer Toffee Torte image

Steps:

  • Preheat oven to 350:.
  • Grease and flour 3, 8 inch cake pans.
  • In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
  • With mixer on low, beat just until mixed, scraping sides with spatula.
  • Add coffee to bowl.
  • Increase speed to medium and beat 2 minutes.
  • Pour batter into pans.
  • Bake 25-30 minutes.
  • Cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
  • While cake is cooling, chop Heath bars, reserve 2/3 of the heath bar.
  • In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
  • Cool.
  • With serrated knife, cut each cake in two, making 6 thin layers.
  • In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
  • TO ASSEMBLE CAKE:.
  • place 1 layer on plate; spread with 1/2 cup whipped cream.
  • Sprinkle with 1/5 of the remaining Heath bar.
  • Repeat layers 4 more times.
  • Top with last layer of cake.
  • Thinly spread whipped cream over top and.
  • sides of cake.
  • Gently press reserved 2/3 of the Heath toffee onto top and sides of cake.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 850.3, Fat 49.3, SaturatedFat 19.8, Cholesterol 138.2, Sodium 745.9, Carbohydrate 97.8, Fiber 3.9, Sugar 59.8, Protein 10.1

2 2/3 cups flour
2 cups sugar
1 cup margarine (soft) or 1 cup butter (soft)
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup hot coffee
1 3/8 ounces Heath candy bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon instant coffee
1 teaspoon hot water

COFFEE-MALLOW MOUSSE

This rich and creamy dessert recipe is from the Houston Aggie Mom's Cookbook II. It's easy to make and delicious! Cook time is chill time.

Provided by loof751

Categories     Dessert

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 6



Coffee-Mallow Mousse image

Steps:

  • Dissolve coffee in boiling water, then dissolve the marshmallows in the hot coffee. Refrigerate to cool.
  • When cool, fold in Cool Whip.
  • Line a buttered bowl or mold with ladyfingers. Pour the marshmallow mixture into the bowl. Top with grated chocolate.
  • Chill for 3-4 hours until firm. Unmold onto serving plate.

Nutrition Facts : Calories 236.7, Fat 9.4, SaturatedFat 7.4, Cholesterol 50.2, Sodium 50, Carbohydrate 37.2, Fiber 0.2, Sugar 25.9, Protein 2.4

1 tablespoon instant coffee
1 cup boiling water
30 marshmallows
1 (9 ounce) carton Cool Whip
10 ladyfingers
grated chocolate

COFFEE WHIP DESSERT

Field editor Marian Platt of Sequim, Washington shares her luscious Coffee Whip Dessert, a smooth and creamy finale fit for everyday meals or even special occasions ...and it takes just minutes to prepare!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 5



Coffee Whip Dessert image

Steps:

  • In a large saucepan, bring water to a boil. Remove from the heat; stir in coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened. , In a small bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules if desired.

Nutrition Facts : Calories 233 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 31mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup water
2 tablespoons instant coffee granules
6-1/2 cups miniature marshmallows
1 cup heavy whipping cream
Whipped cream and additional instant coffee granules, optional

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