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Spray bottom only of 10-inch springform pan with no-stick cooking spray. Mix graham cracker crumbs, toffee bits, brown sugar, and 1/4 cup melted butter in medium bowl with fork until crumbs are coated. Press in bottom of buttered pan.
Heat heavy cream in 1 quart saucepan over medium-low heat until hot. Stir in coffee. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwave-safe bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
Heat oven to 325 degrees F. Mix brownie mix, 6 tablespoons melted butter and water in large bowl; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture; beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy). Stir in 1/2 cup chocolate chips.
Remove crust from freezer. Spread batter over chocolate layer.
Bake 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT overbake. Cool on wire rack 2 hours.
Run knife around side of pan; remove side. Microwave reserved chocolate mixture on high 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour, or refrigerate until serving time. Top individual servings with unsweetened whipped cream, if desired.
Source: Pillsbury Baking, slightly modified
By Natasha from Boston, MA
Great chocolate and mint combo.
Beat egg whites and salt in mixer bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating well until glossy. Beat in vanilla. Fold in crumbs and walnuts. Spread in buttered 9 inch pie pan, shaping high edge. Bake 35 minutes at 350 degrees F. Cool. Whip cream in mixer bowl until stiff. Fold in confectioners' sugar and mint flavoring. Spoon into chocolate shell. Chill for 3 hours. Garnish with chocolate curls, if desired.
By Robin from Washington, IA
Preheat oven to 350 F.
Beat eggs until light. Gradually add sugar; beat until thick and lemon-colored.
Sift together flour, baking powder, and salt. Fold into egg mixture. Add almond extract, nuts, and apple; fold in gently. Pour into 8x8 inch baking pan. Bake 25 minutes.
Source: Chinese Cookbook
By Raymonde G. from North Bay, Ontario
Start heating oven to 350 degrees F. Sift together into a bowl the flour, sugar, salt, baking powder, and soda. Stir in the nuts, dates and cranberries, and the orange rind. Combine eggs, buttermilk and oil. Add to flour-fruit mixture. Stir until blended.
Pour into well-greased 10 inch tube pan. Bake 1 hour. Let stand in pan until lukewarm. Remove to rack placed over a wide dish.
Combine orange juice and sugar; pour over cake. Pour over drippings again, until cake soaks up all the orange juice and sugar. Set in deep dish. Wrap in heavy foil. Refrigerate 24 hours. Serve in slices with whipped cream. Keep refrigerated for 2 weeks or more. Makes 12-16 servings.
By Robin from Washington, IA
Great fall dessert!
Love this because I love strawberries! Very yummy! Combine melted butter and 1 cup crumbs in bowl; mix well. Press over bottom of 8x8 inch dish. Combine remaining softened butter and confectioners' sugar in mixer bowl.
For crust, combine cookie crumbs and butter in medium bowl; press onto bottom of greased 10 inch springform pan fitted with flat bottom.
Preheat oven to 350 degrees F. Melt chocolate in water over low heat, stirring constantly. Remove from heat. Stir in butter until completely melted. Blend in sugar. Cool.
This is a super easy delicious dessert!
Combine sugars, butter and cinnamon. Put apples into unbaked pie shell. Evenly distribute topping over apples.
In a bowl, beat eggs until thick and lemon colored. Gradually beat in sugar and vanilla. Fold in flour and baking powder. Fold in apples and pecans. Line 2 (9inch) layer cake pans with foil. Grease the foil. Spread batter evenly into the pans.
Cream together sugar, butter, and vanilla. Blend in flour. Pat into bottom and 1 1/2 inches up sides of greased 11x7 inch pan. Pare, core, and slice apples; turn apples into shallow pan.
Thoroughly cream sugar and shortening. Sift flour with salt, baking powder and soda. Add to creamed mixture alternately with buttermilk. Add nuts, dates, cranberries, and orange rind.
Preheat oven to 325 degrees F. Butter a jellyroll pan. Line bottom with wax paper; butter wax paper; set aside. In the large bowl of an electric mixer beat egg whites until soft peaks form. . .
Preheat oven to 375 degrees F. Mix together margarine, flour, nuts, and 1/2 the cinnamon. Press into a baking dish and bake till lightly brown.
Coat a 9 inch torte pan with removable bottom with cooking spray, and set aside. Beat eggs at medium speed of an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until soft peaks form and sugar dissolves (about 10 minutes).
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I would like to find a German torte recipe for a dessert I had in a restaurant lately. It was in a cupcake liner, was tasty like a cheesecake with a gel topping, sliced kiwi and strawberries in the topping. Hope you can help.
Rita from Whitemouth, Manitoba, Canada
I hope these help
Here is a recipe that I received from a German Friend
Large Tart (tart pan)
Bake at 350 15-25 minutes
75 grams butter (1 tablespoon = 20 grams)
75 grams regular sugar
2 teaspoons full vanillin sugar **
150 grams flour
1 level teaspoon baking powder
About 2 tablespoons milk
** vanillina sugar (place a couple vanilla beans in a med size container with super fine sugar. I couldn't find this type of sugar at my grocery. So my friend told me about making it this way. Make it before you decide to make the tart.
Make large box of jello. I find that Strawberry or Cherry works best. Put in frige and let it set till some what thick, but easy enough to spoon over fruit.
Use large can of sliced peachs or fruit cocktail (DRAINED)
Cream butter, add sugars gradually, then eggs and salt. Add sifted flour and baking powder. Add only so much milk that dough drops heavly from spoon.
Grease tart pan. Spread dough evenly into pan. Bake at 350 for 15 to 25 minutes till golden brown and tooth picked to be sure it is baked.
You can make your own cooked vanilla pudding or buy some at the grocery store. I use those little snack puddings.
Turn tart out of pan on to a large serving pan. I pizza pan can work well.
Spread pudding over the tart, making sure that the bottom of the tart is covered.
Spoon drained fruit over pudding.
Finish with spooning thickened jello over fruit.
Place in refrigerator till set. Then you can cover it with alum foil.
Serve with cool whip or whipped cream.
This can be also made in small tart pans for individual servings.
This is my son favorite dessert.