Tiramisu Toffee Torte
Tiramisu is Italian for pick-me-up, and this treat truly lives up to its name. It's worth every bit of effort to see my husbands eyes light up when I put a piece of this delicious torte in front of him.
Tiramisu is Italian for pick-me-up, and this treat truly lives up to its name. It's worth every bit of effort to see my husbands eyes light up when I put a piece of this delicious torte in front of him.
- 2 teaspoons vanilla extract
- frosting:
- 4 egg whites
- 4 ounces cream cheese softened
- 2/3 cup sugar
- 2 cups heavy whipping cream
- 1 package white cake mix
- 1 cup strong brewed coffee room temperature
- 4 heath candy bars chopped, 1.4 ounces each
- 1/3 cup chocolate syrup
- 6 tablespoons strong brewed coffee room temperature
- 1 heath candy bar chopped, 1.4 ounces each
- Carbohydrate 49.5134585462728 g
- Cholesterol 42.0198251366667 mg
- Fat 20.7527768200936 g
- Fiber 1.01999999627664 g
- Protein 4.69104974045892 g
- Saturated Fat 10.0817831239465 g
- Serving Size 1 1 -14 (143g)
- Sodium 3498.78512364665 mg
- Sugar 48.4934585499962 g
- Trans Fat 3.62902018334802 g
- Calories 399 calories
Step-by-step
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars.
- Pour into prepared pans. Bake at 350degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.
- For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar.
Mastering the Mixing Window
Start by beating the cake batter on low speed for precisely 30 seconds to hydrate the dry mix without developing excessive gluten. Transitioning immediately to medium speed for two minutes incorporates enough air to support the heavy chopped candy bars folded in at the end. Using room-temperature brewed coffee instead of boiling liquid prevents the raw egg whites from prematurely coagulating inside the mixing bowl.
Evaluating Structural Doneness
Bake the layers in 9-inch round pans at 350 degrees for 25 to 30 minutes. Determining doneness without a thermometer relies entirely on visual and tactile cues. Insert a wooden toothpick near the center of the cake; it should emerge clean without wet batter clinging to it. The edges must pull slightly away from the pan walls, and the surface should spring back slowly when pressed gently with a fingertip.
Balancing Freshness and Rest
Freshly brewed coffee used for soaking each horizontal layer provides a robust aromatic profile that instant granules cannot replicate. Cream cheese must be fully softened to room temperature before whipping with sugar to prevent graininess in the frosting. Refrigerating the assembled torte overnight allows the moisture from the coffee drizzle to soften the crumb uniformly while stabilizing the high-fat dairy emulsion.
