Best 8 Chocolate Torte With Coffee Cream Recipes

DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM

Steps:

• Make the cake layers:
• Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess. In a large bowl with an electric mixer beat the egg yolks, add slowly 1 1/2 cups of the sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon when the beaters are lifted. Add the chocolate and combine the batter well. In another large bowl with clean beaters beat the egg whites until they hold soft peaks, add the remaining 1/4 cup sugar slowly, and beat the mixture until it just holds stiff peaks. Stir one fourth of the whites into the yolk mixture, fold in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375°F. oven for 18 to 20 minutes, or until a tester comes out clean. Let the cake layers cool in the pans, covered with kitchen towels, on large racks. Invert the cake layers onto the racks and remove the wax paper carefully.
• Make the buttercream:
• In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240°F. on a candy thermometer. In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread.
• Make the ganache:
• In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat. Add the chocolate and stir the mixture until it is smooth. Transfer the mixture to a bowl and chill it, covered, stirring occasionally, until it is cool and thickened, but do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat it or it will become granular.
• Assemble the torte:
• Transfer the cake layers to a work surface, trim the edges, and halve each cake layer lengthwise. On a serving plate arrange one of the cake layers, spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves. Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer. Spread the sides and top of the cake with a very thin layer of the buttercream and chill the torte for 30 minutes. Spread the sides and top of the torte with some of the remaining buttercream, reserving about 1/3 cup of it for making rosettes, and with a pastry comb or the tines of a fork score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans. The torte may be made 2 days in advance and kept covered loosely and chilled. Remove the torte from the refrigerator 30 minutes before serving.

CHOCOLATE ESPRESSO TORTE

Steps:

• Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
• In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
• Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
• Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
• Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).

QUICK DOBOS TORTE WITH COFFEE CREAM

Steps:

• Carefully slice each thawed pound cake into 6 to 8 horizontal even layers.
• Combine water, sugar, vanilla extract, and instant coffee in a saucepan over medium-high heat. Stir and bring to a boil. Reduce heat to a soft, slow, consistent boil with small bubbles. Stir frequently and cook until mixture starts to have a foamy look, about 1 hour.
• When cream starts to rise, continue stirring gently. If foam continues and does not settle by stirring, sprinkle with flour while stirring constantly, and allow to cook for about 5 more minutes. Coffee mixture should be a little syrupy and slightly caramelized. Don't overcook at this point once you reach the slightly syrupy stage or it will revert to a liquidy gritty texture which is undesirable to the final result of a fluffy cream.
• Remove from heat. Stir butter pieces into the coffee mixture until melted. Transfer to the refrigerator to cool down.
• Once cream is cooled, beat with an electric mixer until stiff and fluffy. Gently fold in whipped topping. Refrigerate for 2 more hours.
• Set the first layer on a cake platter and spread coffee cream in a thin layer on top. Add the 2nd cake layer and frost. Continue putting the torte together, sticking the individual layers together with coffee cream. Frost torte on the top and on the sides as well.

CHOCOLATE CREAM TORTE

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar, cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the whipping cream. Repeat layers twice. Top with remaining cake layer. Frost top with cream cheese mixture. Store in the refrigerator.

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.

COFFEE ICE CREAM TORTE

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

ULTIMATE FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F.
• Position rack in lower third of the oven.
• Butter the bottom and sides of a 9"x2" round springform pan.
• Line bottom of pan with round of parchment or waxed paper and butter paper.
• In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
• Cover and process for 15-20 seconds, until finely ground.
• With motor running, pour boiling water through the feed tube.
• Process for 10-15 seconds, until chocolate is completely melted.
• Using a rubber spatula, scrape down sides of work bowl.
• Add butter and process for about 5 seconds or until incorpaorated.
• Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
• Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
• Bake for 55 minutes, until edges of the cake are puffy and center is just set.
• Cool cake in pan on wire racks for 30 minutes.
• Cover and refrigerate for at least 3 hours or until ready to serve.
• COULIS:.
• In medium saucepan, place frozen raspberries and sugar.
• Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
• DO NOT LET MIXTURE BOIL.
• Strain raspberrey mixture through a fine-meshed sieve into a bowl.
• Add liqueur, cover and refrigerate.
• DECORATION:.
• Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
• Remove side of sprinform pan.
• Invert cake onto a serving plate.
• Peel off paper and refrigerate while preparing whipped cream.
• In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
• Spread thin even layer of whipped cream over top of the chocolate cake.
• ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
• To serve drizzle some raspberry coulis onto each dessert plate.
• With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
• Place slices on plates, and garnish with raspberries.

CHOCOLATE BAR TORTE

Steps:

• Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
• Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
• Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.