Coffee - Toffee Torte

"Layers of toffee-studded, coffee-flavoured mousse and chocolate ganache fill an almond and sugar-cookie crust. From Bon Appetit."
photo by a user photo by a user
Ready In:
1hr 25mins


  • Crust

  • 1 cup almonds, toasted
  • 1 12 cups ground sugar cookies
  • 12 cup coarsely chopped chocolate-covered english toffee bar (such as Skor or Heath bar)
  • 5 -6 tablespoons butter, melted,hot
  • Ganache

  • 12 cup whipping cream
  • 2 tablespoons dark corn syrup
  • 6 ounces best-quality bittersweet chocolate or 6 ounces semisweet chocolate, chopped
  • Mousse

  • 34 cup sugar, plus
  • 2 tablespoons sugar
  • 6 large egg yolks
  • 13 cup water
  • 3 tablespoons instant espresso powder
  • 12 teaspoon ground nutmeg
  • 2 12 cups chilled whipping cream
  • 2 tablespoons coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 12 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.

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<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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