Chocolate / Kahlua Whipped Creme Torte
Wonderful flavors — Easy to prepare, and definitely a hit!! I’ve usually made this as only half the recipe, in a Loaf Pan (I line with parchment to easily remove from pan). The Tate’s Cookies are really great if you can find them — Otherwise, I’ve also tried Pepperidge Farm Brownie Cookies (a bit fudgier). Best made a day ahead.
Note — Recipe adapted from The Barefoot Contessa. Recipe instructs for five layers — I only create for THREE layers.
Ingredients / Prep:
2 cups cold Heavy Cream
12 ounces Mascarpone Cheese
½ cup Sugar
¼ cup Kahlúa liqueur
1 tbsp. Maple Syrup (optional)
2 tbsp. unsweetened Cocoa Powder
1 tsp. instant Espresso Powder
1 tsp. pure Vanilla extract
3 (8-ounce) pkgs. Chocolate Cookies (Tate’s Bake Shop Double Chocolate Chip)
Extra Kahlua for dipping the Cookies
Shaved semisweet Chocolate, for garnish
Instructions / Assembly:
In a medium-large mixing bowl, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla (and maple syrup). Mix on low speed to combine and then slowly raise the speed — Beat until it forms firm peaks.
To assemble the cake, pour small amount Kahlua in shallow bowl (for dipping cookies). Arrange cookies (dipping each upside down in Kahlua) flat in an 8-inch springform pan, covering the bottom as much as possible. (Can break some cookies to fill in the spaces.) Spread a fifth of the Chocolate/Whipped Cream evenly over the cookies. Place another layer of cookies (dipped) on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold with fresh raspberries and/or banana slices. Enjoy!!