Brownie Ganache Torte Recipes

BROWNIE TORTE

Steps:

• Butter and flour a 9 inch round cake pan.
• In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
• Stir in 1 cup chocolate chips until melted.
• Remove from heat and add sugar and eggs, and stir until blended.
• Stir in 1 teaspoon vanilla , flour, and nuts.
• Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
• Cool in pan 10 minutes. Then place on a cooling rack.
• To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
• Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.

BROWNIE GANACHE TORTE

Steps:

• Lightly butter bottom only of 10-inch springform pan or spray with cooking spray. In medium bowl, mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated. Press in bottom of buttered pan.
• In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Stir in liqueur. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwavable bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
• Meanwhile, heat oven to 325°F. In large bowl, mix brownie mix, 6 tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture, beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy).
• Remove crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.
• Bake at 325°F. for 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE. Cool on wire rack 2 hours.
• Run knife around side of pan; remove side. Microwave reserved chocolate mixture on High for 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. If desired, top individual servings with unsweetened whipped cream.

TRIPLE-CHOCOLATE TORTE

Steps:

• Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
• In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
• Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.

CHOCOLATE BROWNIE TORTE

Steps:

• Prepare brownies according to box, however pour the mix into two round 8 by 8 cake pans. Make sure you grease the pans, and bake according to box. (Use the time that is on the box for the 8 by 8 pans) The mix isn't supposed to fill the pans completely, just about halfway.
• After taking out the brownies, and letting them cool completely, you can start the whipped filling. Begin by setting a large bowl and the beaters into your freezer for a couple of minutes.
• Pour heavy cream into the chilled bowl and beat on high untill it begins to thicken.
• Add the sugar, the vanilla, and the peppermint extract if desired. Beat the mixture untll, light and fluffy, and resembles whipped cream.
• Remove one brownie from pan, and set on a platter. Thickly cover it with whipped filling, then but the other brownie on top, cover that one too.
• Decorate top with shavened chocolate or mint leaves.
• ENJOY!

GLUTEN-FREE BROWNIE GANACHE TORTE WITH RASPBERRIES

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.
• In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
• Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
• In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.

BROWNIE TORTE

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts., Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely., In a bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.