Coffee Toffee Crunch Torte

COFFEE TOFFEE CRUNCH CAKE

When I want to make a showstopper dessert, Coffee Toffee Crunch Torte answers the call.  When I want a make-ahead dessert, this same torte is on the short list.  And when I want a finale that has everything I love in it, it can only be this recipe.

An incredible almond/Heath bar/sugar cookie crust is filled with an espresso/Heath bar mousse that’s swirled with chocolate ganache.  You get espresso, Heath bar bits, soft mousse, crunchy yummy crust all topped with toasted almonds or a little sugary brittle.  It lives in the freezer overnight, and then it lives in my belly.  Sinful!

COFFEE TOFFEE CRUNCH TORTE

Make almond/sugar cookie crust

Whip cream to stiff peaks 

Combine whipped cream, Heath bits into egg mixture

Swirl mousse and chocolate ganache together

Top with layer of mousse

When I am planning a dinner party or a family get-together, the more items I can check off my list, the happier I am.  I can make this dessert one week in advance, so I don’t even have to think about it.  Just pull it out of the freezer about 30 minutes prior to serving, use a warm knife and slice away!

And, I have to say that if you have leftovers, you won’t be disappointed to eat it in the week or so after you’ve served it.  Just take a slice right out of the freezer.  It seems to get better!  How can that be?  But, then again, who am I to question it…

Pure bliss!

COFFEE TOFFEE CRUNCH TORTE

Coffee Toffee Crunch Torte

Makes: 12 servings 

Total Time: 40 minutes plus overnight freezer time

Crust: 

1 cup almonds, toasted 

1 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 3/4 ounces) 

1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces) 

5 to 6 tbsps butter, melted, hot 

Ganache: 

1/2 cup whipping cream 

2 tbsps dark corn syrup 

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 

Mousse: 

3/4 cup plus 2 tbsps sugar 

6 large egg yolks 

1/3 cup water 

3 tbsps instant espresso powder 

1/2 tsp ground nutmeg 

2 1/2 cups chilled whipping cream 

2 tbsps coffee liqueur 

1 tsp vanilla extract 

1 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces)

20 (about) whole almonds, toasted or crumbled brittle (store-bought or home-made)

For crust: 

Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons
butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon
butter. Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter
springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.  Bake crust until golden, about 12 minutes. Freeze crust.

For ganache:
Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate;
whisk until melted and smooth. Cool to room temperature.

For mousse:
Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of
simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F,
about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture
until cool and thick, about 5 minutes.

Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream
mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over.
Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover
and freeze torte overnight. Cover remaining ganache; chill.

Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If
necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run
sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte or
alternatively, drizzle randomly over top. Pipe ganache in star shapes around border. Garnish with
almonds or crumbled brittle. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and
keep frozen.)

Ingredients

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