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Layers of toffee-studded, coffee-flavoured mousse and chocolate ganache fill an almond and sugar-cookie crust. From Bon Appetit.
- 1 cup almonds, toasted
- 1 1⁄2 cups ground sugar cookies
- 1⁄2 cup coarsely chopped chocolate-covered english toffee bar (such as Skor or Heath bar)
- 5 -6 tablespoons butter, melted,hot
- 1⁄2 cup whipping cream
- 2 tablespoons dark corn syrup
- 6 ounces best-quality bittersweet chocolate or 6 ounces semisweet chocolate, chopped
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
- 6 large egg yolks
- 1⁄3 cup water
- 3 tablespoons instant espresso powder
- 1⁄2 teaspoon ground nutmeg
- 2 1⁄2 cups chilled whipping cream
- 2 tablespoons coffee liqueur
- 1 teaspoon vanilla extract
- 1 1⁄2 cups coarsely chopped chocolate-covered english toffee bars (such as Skor or Heath bar)
- 20 whole almonds, toasted
- For crust: Preheat oven to 350°F Grind nuts with ground cookies and toffee in processor.
- Add 5 tblsps butter, blend until nuts are finely chopped.
- To moisten crumbs, if necessary, blend in 1 tblsp butter.
- Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
- Freeze 15 minutes.
- Bake crust until golden, about 12 minutes.
- Freeze crust.
- For ganache: Bring cream and corn syrup to simmer in 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 bottom of bowl to touch water); whisk until candy thermometer registers 160F, 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 ½ 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 ¼ 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.
- Pipe ganache in star shapes around border.
- Garnish with almonds.
- Note: This torte can be prepared up to 1 week ahead.
- Freeze until lattice sets, then cover and keep frozen.