2 2/3 cup flour
2 large eggs
2 cup sugar
1 cup coffee -- hot
1 cup margarine or butter -- soft
1 3/8 oz heath bars
1 cup buttermilk
2 cup whipping cream
3/4 cup cocoa
3 tbsp brown sugar
2 tsp baking soda
1/2 tsp coffee instant
1 1/2 tsp vanilla
1 tsp water -- hot
1/4 tsp salt
Directions
Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large
bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking
soda, vanilla, salt and eggs. With mixer on low, beat just until
mixed, scraping sides with spatula. Add coffee to bowl. Increase
speed to medium; beat 2 minutes. Pour batter into pans. Bake 25-30
minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and
cool completely. While cake is cooling, chop Heath bars. Reserve 2/3
of theheath bar. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp
hot water. Cool. With serrated knife, cut each cake in two, making 6
thin layers. In a bowl, beat whipping cream, brown sugar and cooled 1
tsp of coffee until stiff peaks form. To assemble cake, place 1 layer
on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the
remaining Heath bar. Repeat layers 4 more times. Top with last layer
of cake. Thinly spread whipped cream over top and sides of cake.
Gently press reserved 2/3 of the Heaths onto top and sides of cake.
Refrigerate until ready to serve.
Recipe By :
Servings: 1 servings
6 Layer Toffee Torte Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into ancient history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these old recipes were just very simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius created some scripts describing recipes cooked by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times used many different spices and herbs, including a few that are still present in modern kitchens for example thyme, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, such as rosemary and coriander. These new foods and tastes caused a surge in manuscripts on cooking, many of which are now in academic collections. Over the succeeding few centuries, the upper-class families of Europe competed with each other to serve the most extravagent banquests, and consequentially cooks and their recipe collections could command a high salary. However, it wasn`t until the 1800s that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording the recipes of their peers. The TV revolution brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this 6 Layer Toffee Torte recipe.
