Best Toffee Bar Brownie Torte Recipes

TOFFEE BAR BROWNIE TORTE

Toffee Bar Brownie Torte image

Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.-Megan Byers, Wichita, Kansas

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

2 cups butter, cubed
16 ounces bittersweet chocolate, chopped
3 cups sugar
8 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
FILLING AND FROSTING:
1/4 cup instant espresso powder
4 teaspoons boiling water
3 cups heavy whipping cream
1 cup confectioners' sugar, divided
3 teaspoons vanilla extract, divided
2 cartons (8 ounces each) mascarpone cheese
1/8 teaspoon salt
1 package (8 ounces) toffee bits

Steps:

Grease three 9-in. round baking pans and line with parchment; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool., In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans., Bake at 350° until a toothpick inserted in center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting., In another large bowl, combine cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture., Place 1 brownie layer on a serving plate; spread with half the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator.

Nutrition Facts : Calories 1101 calories, Fat 85g fat (48g saturated fat), Cholesterol 303mg cholesterol, Sodium 417mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 3g fiber), Protein 12g protein.

TOFFEE BAR BROWNIE TORTE

Toffee Bar Brownie Torte image

A very rich and delicious treat. I recently found this on a recipe blog and decided to try it out. In my opinion, it's to die for. Just a small slice is plenty to satisfy my sweet tooth. The list of ingredients can seem overwhelming at first, but it's worth it! I did use strawberries to garnish because I think it looks nice, but it's optional. (Web Photo)

Provided by Catherine Haury @catrinka77

Categories Pies

Number Of Ingredients 22

Ingredients

BROWNIE
2 cup(s) unsalted butter
16 ounce(s) bittersweet chocolate, coarsely chopped
3 cup(s) sugar
8 large eggs
2 tablespoon(s) vanilla extract
2 1/2 cup(s) all purpose flour
1/2 teaspoon(s) salt
FROSTING
3 cup(s) chilled heavy whipping cream
1/3 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 tablespoon(s) instant espresso powder dissolved in 2 tsp. boiling water, chilled
FILLING
16 ounce(s) mascarpone cheese
2 tablespoon(s) instant espresso powder dissolved in 2 tsp. boiling water
1/2 cup(s) confectioners' sugar
2 teaspoon(s) vanilla extract
1 pinch(es) salt
1 cup(s) reserved frosting (above)
GARNISH
2 cup(s) chopped toffee bits or finely chopped toffee bars

Steps:

To make the brownie layers, preheat the oven to 350? F. Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper. Combine the butter and chocolate in a large heatproof bowl set over a few inches of simmering water. Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula. Remove the bowl from the heat and set aside. Transfer the chocolate mixture to a large mixing bowl. (If your heatproof bowl is very large, transfer to a new bowl is not necessary.) Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute. Stir in the flour and salt, and mix just until the dry ingredients are incorporated.
Divide the batter evenly between the prepared baking pans. Gently smooth the batter in the pans. Bake 20-25 minutes, until the brownies are just firm to the touch. Transfer to a wire rack and let cool in the pans 30 minutes. Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.
To make the frosting, add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until medium-soft peaks form. Blend in the sugar, vanilla and espresso mixture, whipping just until combine. Continue to whip until stiff peaks form. Reserve and refrigerate 1 cup of the frosting for use in the filling. Set aside the rest of the frosting.
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, espresso liquid, sugar, vanilla and salt. Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1 cup of frosting with a spatula.
To assemble the torte, lay 1 of the brownie rounds to a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie round, and the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired. Refrigerate until ready to serve.