Toffee Mocha Cream Torte Recipes

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.

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.

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.

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.

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.

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.

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.