Coffee - Toffee Torte

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
  • 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.