Best Coffee Toffee Torte Recipes

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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.)

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

COFFEE-TOFFEE TORTE



Coffee-Toffee Torte image

Number Of Ingredients 10

1 angel food cake large (about 9 x 4 inches)
2 tablespoons instant coffee
2 tablespoons coffee liqueur
1 cup butter softened
1 1/2 cups powdered sugar
2 eggs
2 ounces semi-sweet baking chocolate melted
dash salt
2 cups whipped cream whipped
2 (1-ounce) bars English toffee crushed

Steps:

  • Using a serrated knife, slice the cake horizontally into four layers set aside.In a small bowl, dissolve coffee granules in liqueur set aside.In a small mixer bowl at medium speed, beat butter until smooth and fluffy. At low speed, beat in powdered sugar, eggs, chocolate and salt until blended. Beat in reserved liqueur mixture until smooth and fluffy.Place bottom layer of cake on a serving plate. Frost the top with about 1 cup of the frosting. Stack two more cake layers, spreading each with 1 cup of the frosting top with remaining cake layer. Smooth outside and inside edges refrigerate at least 2 hours or overnight.Frost the sides and top of the cake with the cream and sprinkle crushed candy over the top of the cake chill at least 1 hour. Refrigerate leftovers,

Nutrition Facts : Nutritional Facts Serves

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