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
It is quite feasible to prove the history of written cooking instructions way back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these old cookbooks were just basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius informs us how the Romans made use of many different aromatic flavors, including a few that will be familiar to modern cooks like thyme, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy land, including coriander, basil and rosemary. The introduction of these new culinary ideas caused an increase in recipe manuscripts, many of which are now in academic collections. Over the succeeding few hundred years, the upper classes competed to serve the most extravagent banquests, and consequentially the best cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cookbooks were highly popular as a result of better eduction, people having more spare time and being a little richer. The TV revolution gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this 6 Layer Toffee Torte recipe.
