Best 6 Layer Toffee Torte Recipes
TIRAMISU TOFFEE TORTE
Tiramisu is Italian for "pick-me-up," and this treat truly lives up to its name. The torte is truly worth every bit of effort. If you like, bake the cake in advance and split the layers, then freeze until you are ready to assemble it. -Donna Gonda, North Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. , Pour into prepared 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 to wire racks to cool. , For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar.
Nutrition Facts : Calories 395 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
COFFEE - TOFFEE TORTE
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
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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