FUDGY ORANGE CAPPUCCINO TORTE
This recipe is so gorgeous that it's on the cover of "Pillsbury Best Desserts." I made it to celebrate my sister's birthday and we all loved it. The chocolate orange combination is wonderful. It's fun to make since it uses brownie mix and sweetened condensed milk. I was out of both and used homemade brownie recipe and my recipe for copy cat sweetened condensed milk.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees.
- Grease bottom only of 9 or 10 inch springform pan.
- In large bowl, combine all brownie ingredients and mix thoroughly.
- Spread in greased pan.
- Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
- Cool on wire rack until completely cooled (atleast an hour).
- In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
- Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
- Gradually stir yolk mixture into hot mixture in saucepan.
- Cook over medium heat 3 minutes, stirring constantly.
- Remove from heat.
- Stir in 2 tablespoons liqueur and nuts.
- Refrigerate just until cool, about 25 minutes.
- Spread cooled filling mixture over top of cooled brownie.
- Refrigerate for 1 hour or until set.
- To serve:.
- Run a knife around sides of pan to loosen.
- Remove sides of pan.
- Place brownie on serving plate.
- In large mixer, combine all topping ingredients until stiff peaks are formed.
- Pipe or spoon topping mixture evenly over chilled filling.
- Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).
Nutrition Facts : Calories 801.6, Fat 49.5, SaturatedFat 19.3, Cholesterol 139.4, Sodium 331.1, Carbohydrate 86.3, Fiber 3.6, Sugar 63.1, Protein 11.1
CAPPUCCINO CUPCAKES
Using reduced-fat whipped topping to frost these chocolatey cupcakes keeps them on the lighter side. If you prefer, you can substitute unsweetened applesauce for the prune puree. -Carol Forcum, Marion, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 17 cupcakes.
Number Of Ingredients 13
Steps:
- In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, frost cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers.
Nutrition Facts : Calories 192 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 154mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
TOFFEE-MOCHA CREAM TORTE
When you really want to impress someone, this scrumptious torte is just the thing to make! Instant coffee granules give the moist chocolate cake a mild mocha flavor, while the fluffy whipped cream layers, blended with brown sugar and crunchy toffee bits, are deliciously rich. -Lynn Rogers, Richfield, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 487 calories, Fat 28g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 403mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
HAZELNUT CAPPUCCINO TORTE
Heavenly combination of Chocolate, Coffee and Hazelnuts with rich Mascarpone Cheese. Definitely fit for your best company. This dessert looks wonderful with whipping cream piped around the edges or in dollops and then decorated with chocolate-covered espresso beans. Recipe originally from the Kettle Creek Inn, Port Stanley, Ontario.
Provided by Just Call Me Martha
Categories Cheesecake
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
- Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
- In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
- Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
- Bake at 350 degrees for 30 minutes. Let cool and then unmould.
- In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
- Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.
Nutrition Facts : Calories 238.4, Fat 15.8, SaturatedFat 5.5, Cholesterol 151.3, Sodium 49.3, Carbohydrate 18.6, Fiber 1, Sugar 16.8, Protein 5.7
CHOCOLATE CAPPUCCINO TORTE
Delicate enough to impress the in-laws....Decadent enough for a romantic dinner date with your other half!
Provided by SoupCookie
Categories Dessert
Time 1h5m
Yield 1 torte, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
- Mix together ground nuts, flour and instant coffee; set aside.
- Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
- Add eggs one at a time and beat well after each. Stir in nut mixture.
- Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
- Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
- To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
- Chill at least 8 hours to set glaze.
Nutrition Facts : Calories 771.6, Fat 61.6, SaturatedFat 32.2, Cholesterol 245.3, Sodium 327.8, Carbohydrate 53.7, Fiber 3.5, Sugar 44.3, Protein 9.2
QUICK DOBOS TORTE WITH COFFEE CREAM
My mother used to make the most delicious Hungarian "Dobos torte" which took so much time to bake, layer by layer. I make my own version with frozen pound cake which saves so much time and all Dobos torte lovers love it just the same.
Provided by Secret Ingredient is Love
Categories Tortes
Time 4h40m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 394.7 calories, Carbohydrate 43.9 g, Cholesterol 123.3 mg, Fat 22.8 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 15.1 g, Sodium 170 mg, Sugar 32.8 g
CAPPUCCINO
A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.
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