MOCHA BROWNIE TORTE
This is a lovely and rich but easy to make torte. Starts with a mix and comes out delicious...looks and tastes completely homemade!
Provided by Karen..
Categories Dessert
Time 38m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 2- 8 inch round cake pans.
- Line each with a wax paper circle and grease again.
- Combine brownie mix, eggs and water and mix well.
- Stir in pecans.
- Spread batter evenly in the prepared pans.
- Bake for 15 to 18 minutes.
- Cool for 5 minutes and remove from pans to cool completely on racks.
- Peel waxed paper from layers.
- Beat whipping cream until foamy.
- Gradually add sugar and coffee, beating until stiff peaks form.
- Spread whipped cream mixture on bottom brownie layer.
- Top with remaining layer and finish frosting sides and top with whipped cream mixture.
- Chill until serving time.
MAPLE-MOCHA BROWNIE TORTE
This impressive-looking dessert is at the top of my list of speedy standbys. It's simple to make because it starts with a boxed brownie mix. Then the nutty brownie layers are dressed up with a fluffy frosting that has a rich creamy texture and irresistible maple taste. -Amy Flory, Cleveland, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour into two greased 9-in. round baking pans. , Bake 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in the brown sugar, maple flavoring and vanilla. , Spread 1-1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator.
Nutrition Facts :
BROWNIE TORTE
This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
Provided by WILDFLOWER12
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g
MOCHA BROWNIE TORTE
The first time I made this, when it came out of the oven I thought I had made a mistake but I thought, what the hey, I will finish it off! I'm glad I did. It has become a favorite with family and friends alike. It is an attractive rich chocolate dessest that is very easy to make. And so delicious!
Provided by bert2421
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Grease and flour 2 round layer pans (9").
- Blend brownie mix (dry), water and eggs.
- Stir in nuts.
- Spread in pans.
- (This will look skimpy but persevere.) Bake 20 minutes. Be careful not to overbake. Check at 15 minutes.
- Cool 5 minutes in pans; remove from pans and place layers on wire racks to cool thoroughly.
- In chilled bowl, beat cream until it begins to thicken.
- Gradually add sugar and coffee; continue beating until stiff.
- Fill layers with 1 cup of the whipped cream mixture.
- Frost with remaining whipped cream mixture.
- Sprinkle with shaved chocolate or chocolate curls.
- Chill at least 1 hour before serving.
LAYERED MOCHA CREAM TORTE
Categories Coffee Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- Make crust:
- Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
- Make fillings:
- Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
- Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
- Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
- Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
- Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
- Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.
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