Thursday, May 24, 2007

RECIPE of the Day - 5/24/2007

This is one of those really delicious, impressive desserts. It has real butter, cocoa, coffee, heath bars and whipping cream. This is good on so many levels - whether you're a chocoholic, coffee-head (like me) or you just love a good dessert; it's definitely worth your time.

6-Layer Toffee Torte

2 2/3 cups flour
2 cups sugar
1 cup butter, softened
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup coffee -- hot
1 3/8 ounces heath bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon coffee instant
1 teaspoon water -- hot

Preheat oven to 350 degrees. Grease and flour 3-8" cake pans.

In large bowl, combine flour, sugar, butter, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides
with spatula. Add coffee to bowl. Increase speed to medium; beat 2
minutes. Pour batter into pans.

Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar.

In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife, cut each cake in two, making 6 thin layers. In a bowl, beat whipping
cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.

To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times. Top with last layer of cake. Thinly spread whipped cream over top and sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides of cake. Refrigerate until ready to serve.

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