This Creamy No-Bake Chocolate-Coffee Layered Torte features wafer cookies dipped in espresso. It's like tiramisu—only much, much easier to make.
What You Need
Original recipe yields 12 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
1 cup whipping cream, divided
2 Tbsp. butter
1 Tbsp. instant espresso
1/4 cup boiling water
16 chocolate wafer cookies
3/4 cup thawed COOL WHIP Whipped Topping
Add To Shopping List
Let's Make It
Line 8x4-inch loaf pan with plastic wrap. Microwave semi-sweet chocolate, 3/4 cup cream and butter in medium microwaveable bowl on HIGH 2 min., stirring after each minute. Stir until chocolate is completely melted and mixture is well blended. Cool completely. Meanwhile, dissolve espresso powder in boiling water; cool.
Beat chocolate mixture with mixer until thickened. Gradually adding remaining cream, beating after each addition until well blended. (Mixture should resemble consistency of cake frosting.) Spread about 1/3 cup chocolate mixture onto bottom of prepared pan.
Dip 8 wafers, 1 at a time, in espresso 10 sec., then arrange over chocolate mixture in prepared pan, overlapping as necessary to fit. Repeat layers. Cover with remaining chocolate mixture.
Refrigerate 2 hours. Invert dessert onto platter just before serving; remove and discard plastic wrap. Serve dessert topped with COOL WHIP.
This crowd-pleasing simple, yet elegant, torte is the perfect dessert to serve at your next special occasion.
How to Store
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.