Chocolate Toffee Torte, part 1

RottsNScotts

Well-known member
Hi, by popular request...posted this a couple of days ago but it disappeared! :0( So, here it is again...

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Chocolate Toffee Torte
Janet Noble, from a very early issue of Chocolatier magazine
Pecan layer
2 ½ cups pecan pieces
½ cup sugar
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted and cooled

Chocolate fudge layer
½ cup semisweet chocolate, finely chopped
1 cup heavy (whipping) cream
4 Tablespoons (1/2 stick) unsalted butter, softened
2 Tablespoons light corn syrup

Toffee layer
2 ounces unsweetened chocolate, finely chopped
2 teaspoons instant coffee powder
4 large eggs at room temperature
1 ½ cups packed light brown sugar
1 cup (2 sticks) unsalted butter, softened
Frosting
3 cups heavy (whipping) cream, divided
2 Tablespoons instant coffee powder
¼ cup confectioners’ sugar
Make the pecan layer
1. Position a rack in the top of the oven and preheat to 350. Lightly butter the bottom and sides of a 10 inch spring form pan. Line the bottom of the pan with a circle of baking parchment. Generously butter the baking parchment.
2. In a food processor fitted with the metal chopping blade, process the pecans, sugar and salt until finely chopped.
3. In a medium bowl, combine the pecan mixture with the melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan. Freeze the pecan layer for 10 minutes or until very cold. Bake the layer for 15 minutes or until the edges are beginning to turn brown. Cool completely in the pan on a wire rack. Cover the pan tightly with plastic wrap and refrigerate for about 1 hour or until cold and firm.

Make the chocolate fudge layer
4. In the top of a double boiler over hot, not simmering, water, melt the chocolate with the heavy cream, stirring often, until smooth. Remove the pot from the heat. Stir in the butter until melted and well combined. Stir in the corn syrup.
5. Transfer the mixture to a medium bowl. Place the bowl in a larger bowl filled with ice. Stir the fudge until cooled and beginning to thicken. Remove the plastic wrap from the spring form pan. Using a flexible metal spatula, spread the chocolate fudge evenly over the pecan layer. Cover the pan loosely with plastic wrap and refrigerate for 1 hour or until cold and firm.

SEE part 2!

- - - Updated - - -

Part 2

Make the toffee layer
6. In the top of a double boiler over hot, not simmering water, melt the chocolate with the instant coffee, stirring often, until smooth. Remove the pot from the heat.
7. Using a hand-held electric mixer set at medium-high speed, beat in the eggs, one at a time, beating well after each addition. Gradually beat in the brown sugar. Mix for 1 minute or until the mixture is light and fluffy. While continuing to beat, gradually add the butter and mix until smooth.
8. Remove the plastic wrap from the spring form pan. Using a flexible metal spatula, spread the toffee layer evenly over the fudge layer. Cover the surface of the toffee layer with plastic wrap and freeze for 1 hour or until very firm.
Make the frosting
9. In a small saucepan, over low heat, warm 1/3 cup of the heavy cream with the instant coffee, stirring until the coffee is dissolved. Transfer the coffee mixture to a small bowl. Place the bowl in a larger bowl filled with ice and stir the cream mixture until it is very cold.
10. In a chilled bowl, beat the remaining 2 2/3 cups cream with the coffee/cream mixture and confectioners’ sugar until the mixture is stiff and holds its shape when cut into with a knife.

Assembly
11. Remove the torte from the freezer and uncover it. Using a thin-bladed knife, cut around the edge of the torte to loosen the sides from the spring form pan. Remove the sides of the spring form pa. Rest the frozen cake gently on its side. Using a sharp knife, separate the cake from the pan bottom. Peel the baking parchment from the bottom of the torte. Place the torte, pecan layer down, on a plate.
12. Reserve ¼ cup of the whipped cream mixture for garnish. Using a metal cake spatula, spread about 2/3 of the remaining whipped cream in a thick, even layer on the top of the cake. Frost the sides of the torte with the remaining 1/3 of the whipped cream mixture. (Or just top it with the whipped cream mixture)
13. If desired, lightly sprinkle the edges ad sides of the cake with the grated chocolate and pipe remaining cream.

I found when making this, that it is easiest to do in stages rather than having to put each layer in the freezer. I made each layer, put it in the refrigerator, then came back several hours later and did the next layer.

In the RV, I had a lot of stuff in the refrigerator so it was not cold enough to properly set the torte in Anacortes at the Rally while it had set it in Hollister when the refrigerator was less full; so will want to factor that in.

Enjoy!
 
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