Triple Chocolate Toffee Torte Food

TRIPLE MOUSSE TORTE

Steps:

• In a large bowl, beat the brownie mix, oil, water and egg until well mixed. Spread into a greased 9-in. springform pan. Bake at 350° for 20-25 minutes or until a toothpick inserted 2-in. from the edge comes out clean. Cool completely on a wire rack., Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Stir in melted white chips. Fold in whipped cream. Spread over brownie. Cover and refrigerate for 30 minutes., For chocolate mousse, beat cream cheese and vanilla until blended. Combine sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in chocolate chips. Fold in whipped cream. Spread over torte. Cover and refrigerate for 30 minutes., For toffee mousse, beat the cream cheese, butter and vanilla until blended. Combine confectioners' sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in toffee bits. Fold in whipped cream. Spread over top., Cover and refrigerate for 4 hours or overnight. Garnish with additional toffee bits if desired.

TRIPLE CHOCOLATE TORTE

Steps:

• Heat oven to 325. Spray bottom only of springform pan, 9x3 inches, with cooking spray. Make brownie mix as directed on package, using water, oil and eggs. Spread in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.).
• Beat milk and pudding mix in large bowl with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
• Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.

TRIPLE CHOCOLATE MOUSSE TORTE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

TRIPLE-CHOCOLATE TORTE

Steps:

• 1. Preheat oven to 325*. In large mixing bowl, mix brownies according to package directions. Spread onto bottom of greased 9" springform pan.
• 2. Bake on 325* for 40 minutes or until toothpick inserted in the center comes out clean. Keep brownies in springform; cool completely.
• 3. Beat the milk and pudding mix in large mixing bowl with a whisk for 2 minutes or until thickened. Fold the whipped topping and chocolate chips in and pour over cooled brownies.
• 4. Cover the spring form pan and freeze for 4 hours. Remove side of pan and garnish with raspberries or strawberries. 6 points per serving

TRIPLE-CHOCOLATE TORTE

Steps:

• Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
• In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
• Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.

DECADENT CHOCOLATE TRUFFLE TORTE

Steps:

• Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
• Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
• Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
• Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
• Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
• Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

HOLIDAY CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F and grease a 9x13x2-inch pan.
• In small bowl, mix crust ingredients, and press into pan.
• Bake until lightly browned (15 minutes).
• Cool completely.
• Beat ingredients for 1st layer until creamy, and spread over cooled crust.
• Combine ingredients for 2nd layer and mix thoroughly.
• Spread over cream cheese layer.
• Cover with remaining cool whip.
• Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve.
• To serve, cut torte into bars.

EASY CHOCOLATE TRIFLE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min.
• Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.

DECADENT CHOCOLATE TORTE

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.
• In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the center.
• Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.
• In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
• In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture. Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.
• Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
• In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
• Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.

TOFFEE-MOCHA CREAM TORTE

Steps:

• Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

COFFEE - TOFFEE TORTE

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.

CHOCOLATE TRUFFLE TORTE

Steps:

• Heat oven to 325°F. Grease bottoms and sides of two 9-inch round cake pans. Line bottoms of pans with waxed paper or cooking parchment paper. In 2-quart saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring constantly. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Fold in toasted hazelnuts. Spread in pans.
• Bake about 25 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around side of each cake to loosen; remove from pan to cooling rack. Remove waxed paper. Cool completely.
• In 2-quart saucepan, heat 2 cups chocolate chips and 1/4 cup butter over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in whipping cream. Refrigerate 30 to 40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. (If filling becomes too thick, microwave on High 10 to 15 seconds to soften.)
• Place 1 cake layer on serving plate; spread with 2/3 cup filling. Top with remaining cake layer. Reserve 2 tablespoons filling. Frost side and top of cake with remaining filling. Drizzle with 2 tablespoons reserved filling. (If filling is too thick to drizzle, microwave on High 5 to 10 seconds to soften.) Garnish with hazelnuts.

TRIPLE CHOCOLATE TOFFEE TORTE

Steps:

• butter bottom & sides of 9" spring form--line bottom w/ parchment paper 1. mix brownie mix to instructions--add 1/4 c bittersweet choc chip& 1/4 white choc chips to batter then stir to moisten--bake 22-24 min 325 convection oven ( test after 20 min) 2. melt white choc in microwave-nuke 30 sec 70% power-stir nuke again 30 sec -70% power-stir 3. while cake is cooling -mix cr ch,powdered sugar. & vanilla on med. speed until well combined-add melted white choc-mix until combined 4. spread cheese layer on top of COOLED cake 5. in double boiler melt 1 c bittersweet choc &1/2 c heavy cr-stir till melted. Spread over cheese layer 6. Refrig overnight-run hot knife around edges to loosen sides----take sides off-flip on to cling wrap covered cake round. Peel off parchment paper--flip back to round 7.melt 1/2 c white choc chip w/2 tsp shortening-30 sec 50% power-stir-repeat if needed-stir till smooth 8. put in baggie-snip corner--drizzle over cake CAN BE FROZEN AT THIS POINT unthaw in frig for 24 hrs.