Quick Chocolate Coffee Torte Aka Fake Tiramisu Food

TIRAMISU TOFFEE TORTE

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. , For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar.

QUICK CHOCOLATE COFFEE TORTE (AKA FAKE TIRAMISU)

Steps:

• Gather all ingredients! This recipe goes so quickly that you really need everything within arm's reach.
• If your poundcake comes from the freezer aisle, go ahead and defrost it according to the package.
• Cut poundcake into 1"-2" cubes.
• Set poundcake cubes on a plate or in a bowl and drench with that coffee liqueur! (I typically use more than 1 cup, but adjust according to taste).
• While poundcake is getting drunk, take this time to make that box of instant pudding mix. Just like the package says, stir the mix into 2 cups cold water with a wire wisk.
• Now, as the pudding begins to set, I like to add the dutch process cocoa (any unflavored cocoa powder will work), and then the amaretto. If you add the amaretto, MAKE SURE you don't add it directly to the milk--the alcohol might curdle the milk!
• Set your setting pudding aside to set, and mix the graham crackers and ginger snaps. I use a food processor for this, but a blender or even a meat tenderizer and a plastic bag will work. (at this point I also check the poundcake and add a little more liqueur if it looks dry).
• Now for that last beautiful step! Line the bottom of a casserole (a large bowl also works) with half of the cookie crumbs. Pour/spoon/scoop half of your pudding in over the cookie crumbs and carefully spread to cover the crumbs. Place (or dump) your poundcake into the casserole, making sure to press it down into the pudding. Don't be afraid to leave out whatever doesn't fit, or to tear the poundcake cubes in half to fill up gaps. Cover the poundcake with the rest of your pudding, spread it nicely, and finish with the rest of the crumbs, also spread nicely. You're done!
• Now cover and refrigerate for at least three hours before serving. This gives the alcohol time to disperse within your torte, and lets the pudding get nice and firm.
• Enjoy with friends and family!
• Take an aspirin with a glass of water and call me in the morning. Hey, this stuff's pretty potent! ^_^.

COCOAMISU AKA CHOCOLATE TIRAMISU

Steps:

• Dissolve cocoa and sugar in 1/2 cup boiling water.
• Mix in 1/2 cup milk and set aside to cool.
• Beat egg whites until soft peaks form.
• In a separate bowl, beat egg yolks and sugar until smooth and light colored.
• Beat in marscapone cheese until well mixed.
• Fold in egg whites gently.
• Pour the cocoa mix into a small bowl that's big enough to fit one of the cookies laying flat.
• Take half of the cookies, individually dip them the in cocoa mix and then arrange in the bottom of a casserole dish.
• Spread half of the marscapone mixture over the cookies.
• Repeat with the rest of the cookies and then cover with the remaining marscapone mixture.
• Sprinkle a little cocoa powder over the top.
• Refrigerate for several hours or overnight.
• Serve with whipped cream.

INSTANT TIRAMISU

Steps:

• Combine the first three ingredients in a food processor; process until smooth.
• Spilt the lady fingers in half lengthwise.
• Arrange 24 halves in a single layer in an 11x7-inch baking dish.
• Drizzle half of the Kahlua, and let stand for 5 minutes.
• Spread half the cheese mixture evenly over ladyfingers.
• Repeat the procedure with the remaining ladyfingers and Kahlua, and cheese mixture.
• Sprinkle with cocoa.

KAHLUA TIRAMISU

Steps:

• Add 25ml Kahlua to coffee.
• Lightly soak ladyfingers in warm coffee.
• Separate the egg yolks and beat them with Splenda.
• Mix 50 ml Kahlua with mascarpone, add pinch of salt, and fold into eggs.
• Beat the egg whites until stiff (should be stiff enough to form peaks).
• Slowly fold the egg yolk mixture into egg whites.
• In a round or rectangular glass dish put one layer of ladyfingers, cover with creamy mixture, place further of ladyfingers and cover with remaining creamy mixture.
• Lightly dust cocoa powder on the cream mixture.
• Chill in fridge for 4-6 hours.

KAHLUA TIRAMISU

Steps:

• In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend.
• Beat in milk.
• (The recipe did not say how much milk. mary winecoff made this using 1 cup and she said it came out fine.).
• Gradually whisk in instant pudding mix until it begins to thicken.
• In small bowl, combine chocolate chips and cocoa powder.
• In bottom of 8-inch square baking dish or quiche dish, spread about 3/4 cup pudding mixture.
• Top with single layer of 12 ladyfinger slices, cut side up.
• Sprinkle with half of remaining Kahlua, then a third of chocolate mixture.
• Repeat layering one more time.
• Spread whipped cream over top, covering completely.
• Sprinkle with remaining chocolate mixture.
• Chill until ready to serve.