Thursday, June 6, 2013

Chocolate and Coffee Torte

This is an adaptation of the Toddy Coffee Maker recipe.
If you don't have a Toddy Coffee Maker, you can use 1 cup of Espresso Instant coffee.

1 pound ( 4 2/3 C) sifted confectioner's sugar, my bags of sugar were 2 pounds, so I measured it by the cup.
1 pound ( 4 sticks of butter),softened
1 tsp vanilla
1 TBS chocolate syrup

To make a Mocha Frosting, add the following to the Frosting ingredients above:
1/4 C cocoa powder
2 additional TBS of vanilla
1/4 tsp salt

60 Nabisco Social Tea Biscuits, I used German Leibniz European Butter Biscuits, Marias biscuits would work too)
1 C Toddy coffee concentrate
1/4 C Cocoa Powder
1 C slivered almonds for garnish

In a stand mixer, cream together sugar, butter and vanilla until fluffy, fold in chocolate syrup

Dip the biscuits in coffee ( one layer a a time) so they are damp and saturated, but not soggy
Arrange 12 dipped cookies in an 8"x11.5" baking pan
Spread some of the cream filling over the biscuits, dust with some of the cocoa, I used an off set frosting spatula to spread the cream filling.

Repeat to form 5 layers ( whatever amount of cream filling you have at the end will be spread on the top, and dust with cocoa.
Sprinkle the almonds over the Torte.

Cover with plastic wrap and Freeze or refrigerate for 12 hours

To serve, defrost for several hours ( if frozen), otherwise serve after refrigeration

Peace in the Kitchen!

I wanted to show the "mille feuille" layers when it's sliced.

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