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Category: Tortes
Prep Time: Cook Time: Total Time:
Crust and Filling
1 roll refrigerated chocolate chunk cookies
1 (8 oz) pkg cream cheese, softened
1 egg
1/2 cup coconut
1/4 cup sugar
2 tbsp brewed coffee
1 tsp vanilla
1/3 cup semisweet chocolate chips
Topping
1/4 cup sugar
1/4 cup chopped pecans
1 cup semisweet chocolate chips
Preheat oven to 350. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9 inch springform pan. Bake for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator.
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MOCHA MACAROON TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
Crust and Filling
1 roll refrigerated chocolate chunk cookies
1 (8 oz) pkg cream cheese, softened
1 egg
1/2 cup coconut
1/4 cup sugar
2 tbsp brewed coffee
1 tsp vanilla
1/3 cup semisweet chocolate chips
Topping
1/4 cup sugar
1/4 cup chopped pecans
1 cup semisweet chocolate chips
Preheat oven to 350. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9 inch springform pan. Bake for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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