Toffee Bar Brownie Torte

Prep time
45 minutes
Total Time
65 minutes
Not rated
0 ratings
Toffee Bar Brownie Torte

Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.—Megan Byers, Wichita, KS


  • 2 cups Organic Valley Butter (cubed)
  • 16 ounces bittersweet chocolate (chopped)
  • 3 cups sugar
  • 8 Organic Valley Eggs (lightly beaten)
  • 2 teaspoons vanilla extract
  • 2 12 ounces all-purpose flour
  • 12 teaspoon salt
  • 14 cup instant espresso powder
  • 4 teaspoons boiling water
  • 3 cups Organic Valley Heavy Whipping Cream
  • 1 cup confectioners' sugar (divided)
  • 3 teaspoons vanilla extract (divided)
  • 2 cartons (8 ounces each) Mascarpone cheese
  • 18 teaspoon salt
  • 1 package (8 ounces) toffee bits


1. Grease three 9-in. round baking pans and line with parchment paper; set aside. In a large saucepan, melt Organic Valley butter and chocolate over low heat, stirring often. Remove from the heat; cool.

2. In a large bowl, whisk the sugar, Organic Valley eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans. 

3. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat Organic Valley heavy whipping cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting.

5. In another large bowl, combine the cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed for 2 minutes or until fluffy. Fold in reserved whipped cream mixture.

6. Place one brownie layer on a serving plate; spread with half of the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator. 

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