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Toffee Bar Brownie Torte

 Toffee Bar Brownie Torte
Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.—Megan Byers, Wichita, Kansas
16 ServingsPrep: 45 min. Bake: 25 min. + cooling

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 King Arthur Unbleached 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

Directions

  • 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.
  • 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.

2 of 2

Toffee Bar Brownie Torte (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
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.