Tia Maria Torte Food

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TIA MARIA TORTE



Tia Maria Torte image

This beautiful and scrumptious dessert is sure to be a crowd pleaser and a lovely holiday dessert. As an added bonus, it's easy to make. While I make my own cookies from scratch, you could certainly use store-bought chocolate chip cookies in a crunch. For those unfamiliar, Tia Maria is a (non creamy)coffee flavoured liqueur - you can use cheaper varieties but they don't taste as good, imho. I often use a springform for this but you could also do it on a nice cakeplate.

Provided by Sara in MD

Categories     Dessert

Time 1h

Yield 1 torte, 16 serving(s)

Number Of Ingredients 16

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 teaspoon vanilla extract
2 large eggs
2 cups nestle semisweet chocolate morsels (you can also use Hershey Special Dark morsels instead)
8 ounces Tia Maria
2/3 cup milk
1 quart heavy whipping cream (well chilled)
2 -3 tablespoons powdered sugar (depends on how sweet you like it)
1 teaspoon vanilla
slivered almonds
chocolate shavings (or curls)

Steps:

  • For cookies:.
  • PREHEAT oven to 375°F.
  • COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  • BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  • CHILL metal mixing bowl in freezer. Then beat whipping cream till soft peaks form. Sift in powdered sugar and vanilla and beat till firm peaks form.
  • MIX together milk and Tia maria in bowl. Dip cookies in mixture, then arrange in layer at bottom of springform, using some cookies to line sides of pan. Add layer of whipped cream, then another layer of cookies. Alternate cookies and whipped cream until cookies are finished, then cover rest of dessert in whipped cream.
  • SPRINKLE slivered almonds on sides of torte. Carefully place chocolate curls at top of cake. You can also place a strawberry in the top center for an elegant look.
  • Refrigerate for at least 12 hours prior to serving.
  • Enjoy!

TIA MARIA CHEESECAKE



Tia Maria cheesecake image

Perfect for a special occasion, this American style dessert really has the wow-factor

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 1h5m

Number Of Ingredients 13

85g hot melted butter , plus extra butter for greasing
14 plain chocolate digestive biscuits , finely crushed
3 x 300g packs full-fat Philadelphia cheese
200g golden caster sugar
4 tbsp plain flour
2 tsp vanilla extract
2 tbsp Tia Maria
3 large eggs
285ml carton soured cream
142ml carton soured cream
2 tbsp Tia Maria
cocoa , for dusting
8 Ferrero Rocher chocolates, unwrapped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
  • Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
  • Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
  • Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.

Nutrition Facts : Calories 410 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.89 milligram of sodium

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