- Chocolate Toffee Torte
- This chocolate toffee torte is amazing and the 4 layers all combine together for a wonderful decadent dessert. The bottom layer has a ground pecan mixture that you press into the bottom of a spring form pan and bake for 15 minutes. The next layer is a chocolate ganache followed by a toffee mousse-like mixture and then all topped off and decorated with a lightly flavored espresso whipped cream. It has a few steps, but each step is easy to make.
- Serves 12
- Pecan layer
- 2 ½ cups pecans
- ½ cup sugar
- ¼ teaspoon salt
- ½ cup (1 stick) butter, melted and cooled
- Chocolate Ganache Layer
- 1 cup heavy whipping cream
- ½ pound semisweet chocolate, finely chopped
- 4 tablespoons butter, room temperature, cut into small pieces
- 2 tablespoons light corn syrup
- Toffee Mousse Layer
- 2 ounces unsweetened chocolate, finely chopped
- 2 teaspoons instant coffee powder
- 4 eggs, room temperature
- 1 ½ cups dark brown sugar
- ¼ teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 1 teaspoon vanilla
- 3 cups heavy whipping cream
- 2 tablespoons espresso powder
- ¼ cup powdered sugar
- Espresso beans (optional)
- 2 ounces shaved chocolate (optional)
To make Pecan Layer: Preheat oven to 350. Lightly oil a 10-inch springform pan.
In a food processor, add pecans, sugar and salt and pulse until the pecans are finely chopped. Add cooled butter and pulse until combined. Press the mixture firmly onto the bottom of the springform pan. Freeze the pecan layer for 15 minutes and then place springform pan on a baking sheet and bake for 15 minutes or until the sides are golden brown. Remove and allow to cool completely before making the ganache.
To make Ganache: In a small saucepan, bring the cream to a boil and remove. Add the chocolate and allow to sit in the cream for a minute and then use a whisk to melt the chocolate into the cream. Add the butter and mix well. Add corn syrup and mix well. Pour onto cooled pecan layer and refrigerate for 20-30 minutes or until the chocolate has set.
To make Toffee mousse: In a small microwaveable bowl, add unsweetened chocolate and microwave for 30-40 seconds until the chocolate is melted. Mix well and microwave for a few more seconds if it is not completely melted. Remove and add espresso powder and mix well. Allow to cool.
In a mixing bowl, add eggs one at a time and beat well after each addition. Add brown sugar and salt and mix for 1-2 minutes or until the mixture is light and fluffy. While continuing to beat, gradually add butter and mix until smooth. Add vanilla and mix well. Spread the toffee mixture over the ganache layer and refrigerate for 1 hour. (At this point, the torte can be made the day before and refrigerated and you can make the frosting several hours before you need to serve it.)
To make Frosting: In a small saucepan, add 1/3 cup of whipping cream and espresso powder and bring to a simmer. Remove from heat and allow to cool in refrigerator.
In a large mixing bowl, add cooled espresso cream and the remaining whipping cream and powdered sugar and beat until the mixture is still and holds it shape.
To Assemble Torte: Remove the side of the springform pan and place base on a serving platter. Use waxed paper and place all around and under the base to protect the serving platter. Reserve ¾ cup of the cream. Spread 2/3 of whipped cream over top of torte and remaining 1/3 around the sides. Place remaining whipped cream in a piping bag fitted with a #4 large star tip. Lightly sprinkle sides of cake with shaved chocolate (optional) and decorate the top of the cake with rosettes and place an espresso bean in the center of each rosette. Remove waxed paper. Refrigerate for at least an hour before serving.
This cake can be made several hours before serving and kept in the refrigerator.