Frozen Coffee Fudge Torte With Vanilla Caramel Sauce Recipes

Steps:

• Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.
• Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
• Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30-second intervals, stirring, until warm and saucy. Be careful not to overheat or butter can separate from the caramel sauce.

Steps:

• For Vanilla Caramel Sauce:
• Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and butter melts, about 3 minutes. Increase heat to medium-high. Boil sauce without stirring until thick enough to coat spoon or attach candy thermometer and boil until thermometer registers 224°F, about 7 minutes. Strain sauce into medium bowl. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.)
• For Fudge Sauce:
• Bring cream and corn syrup to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate, espresso powder, and cinnamon. Whisk until chocolate melts and sauce is smooth. Cool.
• For Crust and Filling:
• Preheat oven to 350°F. Finely grind first 4 ingredients in processor. Add warm butter. Using on/off turns, blend just until crumbs are evenly moist. Firmly press half of crust mixture (about 3 cups) over bottom of 10-inch springform pan; press remaining crumb mixture up sides of pan. Freeze crust 10 minutes. Bake crust until slightly golden, about 14 minutes. Cool crust completely.
• Spread 1/3 of ice cream (about 1 2/3 cups) evenly over bottom of crust. Spread 1 cup fudge sauce over. Freeze 10 minutes. Spread 1/3 of ice cream, then 1 cup fudge sauce over. Freeze 10 minutes. Spread remaining ice cream over. Drizzle with remaining fudge sauce. Freeze torte until firm, about 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
• Let torte stand 10 minutes at room temperature. Cut around pan sides to loosen. Remove pan sides. Cut torte into wedges. Serve with warm vanilla caramel sauce.

Steps:

• Line an 8" square pan with foil. Butter the foil and set aside.
• Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring every minute; set aside.
• In a 2 quart microwave safe bowl, combine chocolate chips, milk, coffee, cinnamon, and salt.
• Microwave, uncovered, on high for 1 1/2 minutes, and stir until smooth.
• Stir in vanilla and pecans.
• Immediately spread into the prepared pan.
• Cover and refrigerate until firm, about 2 hours.
• Remove from pan; cut into 1" squares.
• Cover and store at room temperature.

Steps:

• Preheat oven to 350°F.
• TO PREPARE THE CRUST: Combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350F for 8 minutes. Cool on a wire rack. Place crust in freezer.
• TO PREPARE FILLING: Place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge toppng; stir well. Set asside.
• Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9-tablespoons fudge topping, and garnish with coffee beans, if desired.

Steps:

• In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking 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 from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.