Layers Of Love Torte Food

LAYERS OF LOVE CHOCOLATE BROWNIES

Layers of Love Chocolate Brownies image

Make and share this Layers of Love Chocolate Brownies recipe from Food.com.

Provided by josamky1063

Categories Bar Cookie

Time 40m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup all-purpose flour
3/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup white chocolate chips
1/2 cup caramel ice cream topping
3/4 cup semisweet chocolate morsel

Steps:

PREHEAT oven to 350°F Grease 8-inch-square baking pan.
COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

Nutrition Facts : Calories 303.7, Fat 16.8, SaturatedFat 7.5, Cholesterol 52.1, Sodium 146.4, Carbohydrate 37.6, Fiber 2.8, Sugar 22.3, Protein 4.2

THE REALTOR'S 6 LAYER TOFFEE TORTE

The Realtor's 6 Layer Toffee Torte image

Oh, this is good! It's not too complicated to make but tastes like heaven on a plate. Makes a really special dessert that's fancy enough for the holiday table. It takes about an hour to an hour and a half to complete from start to finish. Be sure to bring all the cold ingredients up to room temperature as failure to do so will effect the end result.

Provided by Realtor by day

Categories < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 2/3 cups flour
2 cups sugar
1 cup butter, room temp (or margarine)
1 cup buttermilk, room temp
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs, room temp
1 cup coffee (hot)
1 3/8 ounces Heath candy bars
2 cups whipping cream, room temp
3 tablespoons brown sugar
1/2 teaspoon coffee, instant
1 teaspoon water (hot)

Steps:

Preheat oven to 350. Grease and flour 3, 8 inch cake pans.
In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula.
Add coffee to bowl. Increase speed to medium; beat 2 minutes.
Pour batter into pans. Bake 25-30 minutes.
Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely.
While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar.
In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool.
With serrated knife, carefully cut each cake in two, making 6 thin layers.
In another bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar.
Repeat layers 4 more times. Top with last layer of cake.
Thinly spread whipped cream over top and sides of cake.
Gently press reserved 2/3 of the Heaths onto top and sides of cake.
Refrigerate until ready to serve.

Nutrition Facts : Calories 575, Fat 32.8, SaturatedFat 19.9, Cholesterol 132.8, Sodium 427.6, Carbohydrate 65.2, Fiber 1.8, Sugar 39.8, Protein 6.7

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