No Bake Chocolate Chip Kahlua Torte Food

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
• In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
• Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
• Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.

TRIPLE CHOCOLATE CHIP KAHLUA CAKE

Steps:

• 1. Heat oven to 325 degree's. Postion oven rack to 3rd lower rack from bottom of oven. Grease and flour 9 inch spring form pan.
• 2. In a large bowl. Mix together cocoa, salt, baking soda, sugar, coffee, and flour, until well blended.
• 3. Add the oil, butter, and eggs. Mix together on low speed.
• 4. Add 2 TB water. Mix on low. Add 2 more TB water. and mix on medium well. Add the 1/4 c Kahlua,, and mix well.
• 5. Fold in chocolate chips until combined.
• 6. Spoon batter evenly in to pan. Smooth it until even with a spoon. Place in oven. Set timer to 40 minutes. Do not check on cake until 40 minutes has passed. Bake more until pick is inserted near center of cake is clean. If you poke at it to much. Cake could fall. Total bake time 40-60 minutes. Cool 20 minutes before inverting on to rack, or remove spring form. and cool.
• 7. Icing: Place the chocolate chips in a bowl. Bring the cream and salt to a simmer. Pour the cream over the chocolate. Wait a minute to soften the chocolate, and then stir until the chocolate is melted and the mixture is smooth. Stir in Kahlua. Cool to thicken.
• 8. Pour over and spread on cake. Garnish with nuts, or white chocolate. Let icing set up before serving. Microwave to warm. Serve with Vanilla ice cream for a delicious chocolatey dessert. It is delicious this way. Melted triple chocolate with ice cream.

FRENCH CHOCOLATE BROWNIE TORTE RECIPE

Steps:

• Pour the brownie mix in a bowl.
• Put in the specified number of eggs (for regular brownies, not cake-like).
• Put in the specified amount of oil.
• Instead of the water, measure out and pour in the same amount of liqueur.
• Mix the brownies by hand until fully stirred.
• Carefully plop in the raspberries.
• Make sure they are not all in one blob.
• Gently fold the berries into the brownie mix.
• Spray a springform pan with oil and pour in brownie mix.
• Follow the time and temperature on the box for a 9x9-inch square pan (even though you'r using a round one).
• Add 5 minutes to the baking time because the liqueur and the fruit take a little longer to bake.
• Make sure they are moist but not runny.
• Take the brownies out to cool.
• To make ganache, chop up chocolate into small pieces (not grated).
• Put the pieces in a mixing bowl.
• Heat the cream in a small saucepan until it starts to bubble on the sides this won't take long - maybe one minute - so keep an eye on it).
• When it's just barely boiling, pour the cream over the chocolate.
• Using a whisk or a fork, stir together the cream and chocolate until it's smooth, dark, shiny, and irresistible.
• Stir until all chocolate chunks are melted.
• This will only take a minute or two.
• If you still have lumps, it means cream was not hot enough.
• If this happens, you can zap it in microwave for 30 seconds or so on high and stir again, but be careful not to let the chocolate burn.
• Set brownie torte on a plate with a lip around the side so the frosting doesn't run all over the counter.
• Place your brownies on your chosen platter.
• Remove the sides of your springform pan and then pour on the sauce.
• Add the ganache before serving.
• You can do this either just before serving for a warm dessert or an hour or two ahead of time and stick it in the fridge. You can start by pouring in the middle and just have it drizzle down the sides or you can have it run down the sides. You can decorate the dessert by adding raspberries on top or line the edge with pecans or walnuts, whole or chopped.
• Variations: You can use orange liqueur like Cointreau or Grand Marnier.
• With this version, there is no fruit on the inside but you can garnish the plate with mandarin orange segments.
• Real pretty and refreshing in winter.
• Blackberries inside will make your torte dark and mysterious.
• You can use Cassis for your liqueur or use a chocolate liqueur--even Kahlua.
• You can use no fruit, use Kahlua as your liqueur, and then garnish with chocolate-covered coffee beans.

NO-BAKE KAHLUA CREAM PIE

Steps:

• Prepare all the ingredients prior to starting. Place the egg yolks in a separate bowl and set side.
• In a medium saucepan, add the flour, sugar, espresso powder and salt and whisk to combine.
• Next, add the milk, Kahlua, and vanilla extract to the saucepan.
• Heat the mixture over medium-low heat, whisking constantly.
• Once the mixture is warm (but not boiling) pour about ¼ cup of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.
• Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
• Whisk the pudding until it starts to thicken, then add the chocolate chips and continue whisking until the pudding starts to bubble and become thicker.
• Strain the pudding through a fine sieve once or twice, rinsing the sieve in between.
• Pour the pudding into a medium bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
• Allow the pudding to cool on the counter for at least 1 hour before refrigerating. Refrigerate 2-3 hours until the pudding has cooled and is firm.
• Once cooled, place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Slowly fold the prepared whipped cream into the cooled pudding until it's completely mixed. Set aside and prepare the crust.
• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• Grind the cookies into a fine crumb using a food processor or blender.
• In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Pour the filling in the prepared crust, spreading evenly and refrigerate for at least 3-4 hours to allow the filling to reset.
• Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with hot fudge sauce and mini chocolate chips. This pie must stay refrigerated.

NO BAKE CHOCOLATE CHIP KAHLUA TORTE

Steps:

• Combine kahlua & milk.
• Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
• Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
• Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
• Allow 6 hours to set up & shave chocolate over torte before serving.

CHOCOLATE CHIP TORTE

Steps:

• In a saucepan, bring first three ingredients to a second boil.
• Remove from heat, stir well, cover& refrigerate until chilled (or overnight).
• Cream together next six ingredients.
• Blend in the cold date mixture.
• Pour into a greased 13x9 cake pan.
• Top with chocolate chips& nuts, then sprinkle with sugar.
• Bake at 350 degrees for 40-45 minutes.

KAHLUA CHOCOLATE CHIP BUNDT CAKE

Steps:

• For the cake:
• Preheat the oven to 350°. Butter and flour a 14 cup bundt pan and set aside.
• Whisk together the flour, cocoa, baking soda and salt and set aside.
• Cream the butter and sugar on medium high speed for three minutes until light and fluffy, scraping the bowl down as needed. Add the eggs one at a time.
• Blend in half of the flour mixture. Add the sour cream, Kahlua, vanilla and dissolved espresso. Blend in the remaing flour mixture. Fold in the chocolate chips.
• Pour batter into the bundt pan.
• Bake at 350° for 1 hour and 5 minutes. Allow cake to cool in the pan for 15 minutes. Turn out onto a cooling rack and cool completely before glazing.
• For the glaze:
• In a small saucepan over medium low heat melt the cream. When it starts to simmer, turn the stove off and add the chocolate chips. Stir until the chips are completely melted. Stir in the Kahlua. Allow glaze to sit until it is firm enough to drizzle.
• Pour ½ of the glaze over the top of the cooled Dalmatian Cake. Spread with a small metal spatula so that the glaze drapes down the sides of the cake. Add the rest of the glaze and drape some more. The entire cake will not be covered with chocolate glaze.