COFFEE AND TURRON ICE CREAM TORTE WITH HONEY-BRANDY ORANGES
Categories Coffee Nut Dessert Frozen Dessert Almond Brandy Summer Honey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Butter large piece of foil. Stir sugar, honey, and 1 tablespoon water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 4 minutes. Remove from heat. Immediately stir in almonds. Pour mixture onto prepared foil. Cool completely. Chop praline into 1/2-inch pieces.
- Line 9x5x23/4-inch metal loaf pan with plastic. Stir vanilla ice cream, 2 tablespoons brandy, and orange peel in bowl. Fold in cookies. Spoon half of ice cream mixture into prepared pan. Cover and freeze pan and remaining vanilla ice cream mixture separately until almost firm.
- Stir coffee ice cream, 2 tablespoons brandy, and ground coffee in another bowl. Fold in chopped praline. Spoon half of coffee ice cream mixture atop vanilla ice cream in loaf pan. Top with remaining vanilla ice cream mixture, then coffee ice cream mixture. Cover with plastic and freeze until firm, about 4 hours. (Can be made 2 days ahead. Keep frozen.)
- Remove torte from loaf pan. Cut into 1-inch-thick slices and serve with oranges.
CHOCOLATE TORTE WITH COFFEE CREAM
Provided by Next Iron Chef All Star: Beau MacMillan
Categories dessert
Time 36m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.
- Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.
- In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour.
- Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
- While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.
- Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch.
- Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve.
COFFEE ICE CREAM TORTE
Not only does this make-ahead dessert go over big with company, but it calls for only four ingredients. If you can't find coffee-flavored ice cream, dissolve instant coffee granules in warm water and stir into vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.
Nutrition Facts :
WARM CHOCOLATE HONEY TORTE
Make and share this Warm Chocolate Honey Torte recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Line the bottom of a 9-inch springform pan with waxed paper.
- In a medium saucepan over low heat, melt butter; stir in chocolate morsels.
- Remove from heat; continue stirring until chocolate is melted.
- (If necessary, return pan to low heat.) Gradually add honey, stirring to blend.
- Lightly beat egg yolks; whisk into chocolate mixture.
- Stir in flour, coffee, baking soda and salt.
- In a large bowl, beat egg whites until soft peaks form.
- Fold 1/4 of egg whites into chocolate mixture.
- Stir lightened chocolate mixture into remaining whites; do not over mix.
- Pour mixture into prepared pan.
- Bake at 325 F for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 5 minutes.
- Run knife around edge to loosen cake from pan.
- Invert cake onto plate; remove paper.
- Serve warm.
Nutrition Facts : Calories 268.2, Fat 13.7, SaturatedFat 7.7, Cholesterol 108.9, Sodium 238.9, Carbohydrate 33.2, Fiber 1.5, Sugar 28.7, Protein 4.4
HONEY-BRANDY ORANGES
Categories Fruit Dessert Quick & Easy Orange Brandy Honey Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Remove peel and white pith from oranges. Cut oranges between membranes and release segments into bowl.
- Stir remaining ingredients in small saucepan over medium-low heat just until syrup is bubbling at edges, about 6 minutes. Pour mixture over orange segments. Refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
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
ORANGE CREAM TORTE
A creamy blend of orange juice and frozen yogurt thickened with unflavored gelatine is chilled in a pan lined with ladyfingers for a luscious dessert.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Combine gelatine and sugar in medium saucepan. Gradually add water, stirring until well blended. Let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat. Add orange juice concentrate, frozen yogurt and orange zest; stir until well blended. Refrigerate until mixture mounds slightly, stirring occasionally. Set aside.
- Cut ladyfingers in half crosswise. Stand 23 halves, cut-ends down, around side of 9-inch springform pan. Line bottom of pan with remaining ladyfinger halves. Spoon thickened gelatine mixture into prepared pan. Refrigerate 3 hours or until gelatine mixture is firm. Meanwhile,dip orange segments halfway into melted chocolate; place on small plate. Refrigerate until ready to use.
- Loosen and remove rim of pan. Arrange oranges on top of torte. Cut into 8 wedges to serve. Store leftover torte in refrigerator.
Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
ORANGE DREAM TORTE
Our Test Kitchen home economists came up with this fancy-looking torte. The fluffy filling is encircled by store-bought ladyfingers and topped with canned mandarin oranges.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate for 30 minutes or until syrupy. , Fold in 3 cups whipped topping; set aside. In a small bowl, beat cream cheese and sugar until smooth; gradually beat in milk. Fold in remaining whipped topping., Grease the bottom of a 9-in. springform pan; sprinkle with cracker crumbs. Arrange ladyfingers around edge of pan. Set aside 1-1/2 cups of the orange mixture. Alternately spoon the cream cheese mixture and remaining orange mixture into pan. Spread reserved orange mixture over top. Refrigerate for 1 hour or until set. , Remove sides of pan. Garnish with mandarin oranges.
Nutrition Facts : Calories 193 calories, Fat 9g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 4g protein.
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- Butter large piece of foil. Stir sugar, honey, and 1 tablespoon water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 4 minutes. Remove from heat. Immediately stir in almonds. Pour mixture onto prepared foil. Cool completely. Chop praline into 1/2-inch pieces.
- Line 9x5x2 3/4-inch metal loaf pan with plastic. Stir vanilla ice cream, 2 tablespoons brandy, and orange peel in bowl. Fold in cookies. Spoon half of ice cream mixture into prepared pan. Cover and freeze pan and remaining vanilla ice cream mixture separately until almost firm.
- Stir coffee ice cream, 2 tablespoons brandy, and ground coffee in another bowl. Fold in chopped praline. Spoon half of coffee ice cream mixture atop vanilla ice cream in loaf pan. Top with remaining vanilla ice cream mixture, then coffee ice cream mixture. Cover with plastic and freeze until firm, about 4 hours. DO AHEAD Can be made 2 days ahead. Keep frozen.
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