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Toffee Bar Brownie Torte Recipe
Toffee Bar Brownie Torte Recipe photo by Taste of Home

Toffee Bar Brownie Torte Recipe

Publisher Photo
Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.—Megan Byers, Wichita, Kansas
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES: 16 servings

Ingredients

  • 2 cups butter, cubed
  • 16 ounces bittersweet chocolate, chopped
  • 3 cups sugar
  • 8 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING AND FROSTING:
  • 1/4 cup instant espresso powder
  • 4 teaspoons boiling water
  • 3 cups heavy whipping cream
  • 1 cup confectioners' sugar, divided
  • 3 teaspoons vanilla extract, divided
  • 2 cartons (8 ounces each) Mascarpone cheese
  • 1/8 teaspoon salt
  • 1 package (8 ounces) toffee bits

Nutritional Facts

1 slice equals 1,101 calories, 85 g fat (48 g saturated fat), 303 mg cholesterol, 417 mg sodium, 84 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. Grease three 9-in. round baking pans and line with parchment paper; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool.
  2. In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans.
  3. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting.
  5. In another large bowl, combine the cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed for 2 minutes or until fluffy. Fold in reserved whipped cream mixture.
  6. Place one brownie layer on a serving plate; spread with half of the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator. Yield: 16 servings.
To Make Ahead: Brownie layers can be made a day in advance. Store each layer in a resealable plastic bag at room temperature.
Originally published as Toffee Bar Brownie Torte in Taste of Home Christmas Annual Annual 2012, p138

Nutritional Facts

1 slice equals 1,101 calories, 85 g fat (48 g saturated fat), 303 mg cholesterol, 417 mg sodium, 84 g carbohydrate, 3 g fiber, 12 g protein.

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