Coffee Toffee Crunch Torte

Name: Coffee Toffee Crunch Torte
Ingredients: 1 cup almonds, toasted; 1 & 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 & 3/4 ounces); 1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces); 5 to 6 tbsps butter, melted, hot; 1/2 cup whipping cream; 2 tbsp dark corn syrup; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 3/4 cup plus 2 tbsps sugar; 6 large egg yolks; 1/3 cup water; 3 tbsp instant espresso powder; 1/2 tsp ground nutmeg; 2 & 1/2 cups chilled whipping cream; 2 tbsp coffee liqueur; 1 tsp vanilla extract; 1 & 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces); 20 (about) whole almonds, toasted or crumbled brittle (store-bought or home-made)

thefancypantskitchen.com

Gorgeous coffee toffee crunch torte sets the tone for desserts! This frozen dessert is a showstopper and will delight friends and family.

View full recipe on thefancypantskitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.

Share this recipe:

Cooking tools:

Food processor
Springform pan
Candy thermometer
Hand mixer
Piping bag
Plastic wrap
Oven
Freezer
Refrigerator
Stove
Saucepan
Chef's knife
Cutting board
Whisk
Mixing bowl
Measuring cup
Measuring spoon

Ingredients

1 cup almonds, toasted
1 & 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 & 3/4 ounces)
1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces)
5 to 6 tbsps butter, melted, hot
1/2 cup whipping cream
2 tbsp dark corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup plus 2 tbsps sugar
6 large egg yolks
1/3 cup water
3 tbsp instant espresso powder
1/2 tsp ground nutmeg
2 & 1/2 cups chilled whipping cream
2 tbsp coffee liqueur
1 tsp vanilla extract
1 & 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces)
20 (about) whole almonds, toasted or crumbled brittle (store-bought or home-made)