QUICK CHOCOLATE COFFEE TORTE (AKA FAKE TIRAMISU)
I wanted to try my mom's homemade kahlua in a dessert, but honestly didn't expect it to come out. Now it's a family favorite!
Provided by tim_cat
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Gather all ingredients! This recipe goes so quickly that you really need everything within arm's reach.
- If your poundcake comes from the freezer aisle, go ahead and defrost it according to the package.
- Cut poundcake into 1"-2" cubes.
- Set poundcake cubes on a plate or in a bowl and drench with that coffee liqueur! (I typically use more than 1 cup, but adjust according to taste).
- While poundcake is getting drunk, take this time to make that box of instant pudding mix. Just like the package says, stir the mix into 2 cups cold water with a wire wisk.
- Now, as the pudding begins to set, I like to add the dutch process cocoa (any unflavored cocoa powder will work), and then the amaretto. If you add the amaretto, MAKE SURE you don't add it directly to the milk--the alcohol might curdle the milk!
- Set your setting pudding aside to set, and mix the graham crackers and ginger snaps. I use a food processor for this, but a blender or even a meat tenderizer and a plastic bag will work. (at this point I also check the poundcake and add a little more liqueur if it looks dry).
- Now for that last beautiful step! Line the bottom of a casserole (a large bowl also works) with half of the cookie crumbs. Pour/spoon/scoop half of your pudding in over the cookie crumbs and carefully spread to cover the crumbs. Place (or dump) your poundcake into the casserole, making sure to press it down into the pudding. Don't be afraid to leave out whatever doesn't fit, or to tear the poundcake cubes in half to fill up gaps. Cover the poundcake with the rest of your pudding, spread it nicely, and finish with the rest of the crumbs, also spread nicely. You're done!
- Now cover and refrigerate for at least three hours before serving. This gives the alcohol time to disperse within your torte, and lets the pudding get nice and firm.
- Enjoy with friends and family!
- Take an aspirin with a glass of water and call me in the morning. Hey, this stuff's pretty potent! ^_^.
QUICK DOBOS TORTE WITH COFFEE CREAM
My mother used to make the most delicious Hungarian "Dobos torte" which took so much time to bake, layer by layer. I make my own version with frozen pound cake which saves so much time and all Dobos torte lovers love it just the same.
Provided by Secret Ingredient is Love
Categories Tortes
Time 4h40m
Yield 16
Number Of Ingredients 8
Steps:
- Carefully slice each thawed pound cake into 6 to 8 horizontal even layers.
- Combine water, sugar, vanilla extract, and instant coffee in a saucepan over medium-high heat. Stir and bring to a boil. Reduce heat to a soft, slow, consistent boil with small bubbles. Stir frequently and cook until mixture starts to have a foamy look, about 1 hour.
- When cream starts to rise, continue stirring gently. If foam continues and does not settle by stirring, sprinkle with flour while stirring constantly, and allow to cook for about 5 more minutes. Coffee mixture should be a little syrupy and slightly caramelized. Don't overcook at this point once you reach the slightly syrupy stage or it will revert to a liquidy gritty texture which is undesirable to the final result of a fluffy cream.
- Remove from heat. Stir butter pieces into the coffee mixture until melted. Transfer to the refrigerator to cool down.
- Once cream is cooled, beat with an electric mixer until stiff and fluffy. Gently fold in whipped topping. Refrigerate for 2 more hours.
- Set the first layer on a cake platter and spread coffee cream in a thin layer on top. Add the 2nd cake layer and frost. Continue putting the torte together, sticking the individual layers together with coffee cream. Frost torte on the top and on the sides as well.
Nutrition Facts : Calories 394.7 calories, Carbohydrate 43.9 g, Cholesterol 123.3 mg, Fat 22.8 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 15.1 g, Sodium 170 mg, Sugar 32.8 g
QUICK COFFEE TORTE
This dessert completes the meal. It really hits the spot.-Karen Gardiner, Eutaw, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, water and coffee. Bring to a boil; cook for 3 minutes, stirring occasionally. Remove from the heat; stir in butter and rum extract. Cool slightly., Split cake into three horizontal layers. Place bottom layer on a serving plate. Brush with about 1 tablespoon coffee mixture; spread with 1 cup whipped topping. Repeat layers. Brush remaining coffee mixture over cut side of remaining cake layer; place coffee side down over topping. Spread remaining whipped topping over top of torte. Garnish with grated chocolate if desired. Chill until serving.
Nutrition Facts : Calories 254 calories, Fat 12g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 146mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
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