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Easy Chocolate Tiramisu Torte



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Amarante




 
 
    
 

Post Tue, Oct 06 2020, 5:11 pm
This was actually very easy - it just looks like a potcke. And it was well received and eaten. The filling is rich because of the cream cheese. I am not sure it is really tiramisu but it is quite good whatever it is called. Very Happy

Cake is from a cake mix and can be made ahead

Filling can be made ahead and refrigerated

I added a recipe for homemade coffee liqueur at the bottom if it is easier for someone to make rather than purchase from the store.

Easy Chocolate Tiramisu Torte

Excerpt From: Esther Rose Graber - The Daily Feast

FOR A special occasion dessert, this tiramasu is hard to beat. It’s based on a chocolate cake foundation instead of the traditional pudding and ladyfingers. Nobody will ever guess you started with a cake mix.

Chilling Time: 2 hours • Prep. Time: 30 minutes Baking Time: 20-30 minutes, depending on the cake mix directions

1 chocolate cake mix
¾ cup strong coffee (decaf is fine)
¼ cup coffee liqueur

1.   Prepare cake mix as package directs and divide among three greased and floured 9" round baking pans.

2.   Bake as directed, possibly shortening the baking time because of thinner layers. Cakes are done when a pick inserted in the middle comes out clean. Remove from pans and cool completely on wire racks.

3.   When cooled, place each cake layer on a separate plate.

4.   With a sharp tined fork, poke holes in each layer.

5.   Combine ¾ cup coffee with ¼ cup coffee liqueur. Drizzle evenly over each layer. Set aside. Prepare filling and whipped cream.

THE FILLING AND WHIPPED CREAM

8-oz. pkg. cream cheese, at room temperature
¾ cup powdered sugar, divided
5 Tbsp. coffee liqueur, divided
2 cups whipping cream

1.   Place a medium bowl and beaters in the freezer to chill.

2.   In large bowl combine cream cheese, ½ cup powdered sugar, and 3 tablespoons coffee liqueur. Beat until smooth. Set aside.

3.   In the chilled bowl, combine whipping cream, ¼ cup powdered sugar, and 2 tablespoons coffee liqueur. Beat until stiff.

4.   Fold half of the whipped-cream mixture into the cream-cheese mixture. Refrigerate the other half of the whipped cream mixture for final topping.

5.   Spread half the cream-cheese/whipped-cream mixture over the bottom cake layer.

6.   Top with the second cake layer. Spread the second cake layer with the remaining cream-cheese mixture.

7.   Add the third cake layer.

8.   Top with the reserved half of the whipped-cream mixture. Cover and chill thoroughly, at least 2 hours.

9.   If desired, drizzle fudge sauce onto dessert plates before adding cake slices. Mix ¼ cup warmed fudge ice-cream topping (see Bob’s Hot Fudge Sauce, page 102) with 2 Tbsp. coffee liqueur.

Homemade Coffee Liqueur

Makes 4 cups • Prep. Time: 5 minutes • Cooling Time: 1 hour • Standing Time: 3 weeks

2 cups water
3 cups sugar
¾ cup instant coffee granules (decaf is fine)
2 cups vodka
1 or 2 vanilla beans = sub 1 teaspoon vanilla extract per vanilla bean

1.   Bring 2 cups water to boil in a heavy medium saucepan.

2.   Add sugar and coffee granules. Reduce heat to very low.

3.   Stir just until sugar and coffee dissolve.

4.   Remove from heat and let stand until cool, about 1 hour.

5.   Add vodka. Pour into a large jar.

6.   Split vanilla beans lengthwise. Scrape seeds from vanilla bean halves into the jar. Add the bean halves and stir to blend.

7.   Cover the jar and let stand at room temperature for at least 3 weeks and up to 6 weeks. Discard vanilla bean halves before serving.

IN A BLIND TASTE TEST, family members chose this over a familiar name brand liqueur!
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