CAPPUCCINO TORTE
Holidays are a time to spend with family and friends...it's also a chance to enjoy every bite of rich desserts like this! -Marcia Orlando, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill., For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours., For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature., In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight., Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. , Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.
Nutrition Facts : Calories 764 calories, Fat 58g fat (36g saturated fat), Cholesterol 213mg cholesterol, Sodium 269mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 3g fiber), Protein 5g protein.
CAPPUCCINO TART
Provided by Food Network
Categories dessert
Time 53m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- To make the crust: Preheat oven to 400 degrees F. Sift the flour, sugar, and salt into the bowl of a food processor. Add the pine nuts and butter and pulse until the texture resembles coarse cornmeal, about 10 to 15 seconds. With the motor running, add the egg yolks. If the dough is too dry to form a soft ball when pressed, add ice water 1 tablespoon at a time and pulse to mix. Do not over process; the dough should not be processed for more than 30 to 40 seconds after adding the liquids.
- Transfer the dough to a sheet of waxed paper or plastic wrap. Form the dough into a flat circle. Enclose tightly in plastic wrap and refrigerate at least 1 hour or up to 1 day.
- Press the chilled dough in a 10 to 11-inch fluted tart pan and use fingers to press it over the bottom and up the side of the pan. Roll over the edges. Use a fork to prick the shell all over. Cover and chill for 1 hour.
- Line the chilled dough with foil or parchment paper smoothed carefully into all of the corners. Line with dry beans, rice, or pie weights. Bake for 10 to 12 minutes, just to set the crust. Remove from the oven and carefully lift the foil and weights. Return to the oven 8 to 10 minutes, until the edges barely begin to color. Set aside to cool.
- Prepare the filling: In a mixing bowl, beat the egg, egg yolk, and the 1/4 cup sugar until they double in volume and become pale in color.
- In a double boiler over medium heat, melt the chocolate and butter. Slowly whisk in the liqueur and vanilla until completely blended. Slowly whisk the egg mixture into the double boiler and cook, whisking constantly, 3 to 4 minutes. Remove the top pan from the heat and set aside to cool.
- Whip the cream with 1 tablespoon sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture. Pour the filling into the tart shell, cover, and refrigerate for at least 3 hours before serving, or up to 3 days.
- Prepare the topping: Whip the cream with the sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form.
- To serve, cut the tart into wedges. Spoon a generous dollop of the whipped cream on each slice and decorate with a chocolate coffee bean, if desired.
CAPPUCCINO TORTE
Coffee and chocolate mousse on shortbread biscuits base.
Provided by polluks80
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Mix the butter with the biscuits and cinnamon. Spoon into the base of a 20cm/8in loose-based tin and press down well. Chill in the fridge while making the filling.
- Sprinkle the gelatine over the cold water. Leave to soften for 5 minutes, then place the bowl over a pan of hot water and stir to desolve.
- Whisk the egg yolks and sugar until thick. Put the chocolate in a bowl with the coffee and stir until melted. Add the egg mixture, then cook gently in a pan for 1-2 minutes until thickened. Stir in the gelatine. Leave until just beginning to set, stirring occasionally.
- Whip 150ml of the cream until soft peaks form. Whisk the egg whites until stiff. Fold the cream into the coffee mixture, followed by the egg whites. Pour the mixture over the biscuit base and chill for 2 hours.
- When ready to serve, remove the torte from the tin and transfer to a serving plate. Whip the remaining cream and place a dollop on top. Decorate with chocloate curls and a little cinnamon.
FUDGY ORANGE CAPPUCCINO TORTE
This recipe is so gorgeous that it's on the cover of "Pillsbury Best Desserts." I made it to celebrate my sister's birthday and we all loved it. The chocolate orange combination is wonderful. It's fun to make since it uses brownie mix and sweetened condensed milk. I was out of both and used homemade brownie recipe and my recipe for copy cat sweetened condensed milk.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees.
- Grease bottom only of 9 or 10 inch springform pan.
- In large bowl, combine all brownie ingredients and mix thoroughly.
- Spread in greased pan.
- Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
- Cool on wire rack until completely cooled (atleast an hour).
- In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
- Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
- Gradually stir yolk mixture into hot mixture in saucepan.
- Cook over medium heat 3 minutes, stirring constantly.
- Remove from heat.
- Stir in 2 tablespoons liqueur and nuts.
- Refrigerate just until cool, about 25 minutes.
- Spread cooled filling mixture over top of cooled brownie.
- Refrigerate for 1 hour or until set.
- To serve:.
- Run a knife around sides of pan to loosen.
- Remove sides of pan.
- Place brownie on serving plate.
- In large mixer, combine all topping ingredients until stiff peaks are formed.
- Pipe or spoon topping mixture evenly over chilled filling.
- Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).
Nutrition Facts : Calories 801.6, Fat 49.5, SaturatedFat 19.3, Cholesterol 139.4, Sodium 331.1, Carbohydrate 86.3, Fiber 3.6, Sugar 63.1, Protein 11.1
CAPPUCCINO ICE-CREAM TORTE
I am gradually going through my collection and finding so many treasures and memories as I do! I made this so long ago - and I can remember it just like I made it last week! I made it for one of my DH's first Father's Days and everyone who had it raved over it. Cool, creamy cinnamon-laced vanilla ice cream, topped with a layer of crushed chocolate cookies, then topped with a layer of coffee ice cream. It couldn't be any easier to make, it's no bake, and it makes a lovely presentation! I think I can even taste it now.....Man, I've gotta make this again soon! **There's not a serving size on the recipe, so I'm guessing on that....you can also substitute 1 1/2 cups Cool Whip for the heavy whipping cream and 1 Tbsp. sugar.
Provided by Sweet Diva MJ
Categories Frozen Desserts
Time 5h20m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix softened vanilla ice cream and cinnamon in a large bowl until blended.
- Spread evenly over the bottom of an 8-in. springform pan.
- Sprinkle with crushed cookies.
- Spoon coffee ice cream on top and press evenly with the back of the spoon.
- Cover and freeze at least 5 hours, or wrap airtight and freeze up to one month.
- To serve:.
- Run a long thin knife around edge of pan to loosen torte.
- Place on a serving plate and remove sides of pan.
- Beat whipping cream until stiff with 1 tablespoons sugar (if using).
- Spoon whipped cream (or Cool Whip) into a zipper-type gallon size plastic bag. Snip off a corner and pipe small dollops of cream around edge of torte.
- Sprinkle with cinnamon and decorate with coffee-bean candies if desired.
Nutrition Facts : Calories 334.5, Fat 20, SaturatedFat 12, Cholesterol 67.7, Sodium 144.8, Carbohydrate 36.7, Fiber 1.4, Sugar 29.5, Protein 5
HAZELNUT CAPPUCCINO TORTE
Heavenly combination of Chocolate, Coffee and Hazelnuts with rich Mascarpone Cheese. Definitely fit for your best company. This dessert looks wonderful with whipping cream piped around the edges or in dollops and then decorated with chocolate-covered espresso beans. Recipe originally from the Kettle Creek Inn, Port Stanley, Ontario.
Provided by Just Call Me Martha
Categories Cheesecake
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
- Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
- In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
- Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
- Bake at 350 degrees for 30 minutes. Let cool and then unmould.
- In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
- Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.
Nutrition Facts : Calories 238.4, Fat 15.8, SaturatedFat 5.5, Cholesterol 151.3, Sodium 49.3, Carbohydrate 18.6, Fiber 1, Sugar 16.8, Protein 5.7
CHOCOLATE CAPPUCCINO TORTE
Delicate enough to impress the in-laws....Decadent enough for a romantic dinner date with your other half!
Provided by SoupCookie
Categories Dessert
Time 1h5m
Yield 1 torte, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
- Mix together ground nuts, flour and instant coffee; set aside.
- Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
- Add eggs one at a time and beat well after each. Stir in nut mixture.
- Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
- Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
- To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
- Chill at least 8 hours to set glaze.
Nutrition Facts : Calories 771.6, Fat 61.6, SaturatedFat 32.2, Cholesterol 245.3, Sodium 327.8, Carbohydrate 53.7, Fiber 3.5, Sugar 44.3, Protein 9.2
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