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Category: Tortes
Prep Time: Cook Time: Total Time:
1 cup whipping cream
1 (12 oz) pkg semi-sweet chocolate chips
1 tbsp instant coffee granules or crystals
1/4 cup butter
3 tbsp water
1 pkg chocolate chunk brownie mix
2 eggs
1 (8 oz) pkg cream cheese, softened
Preheat oven to 350. Grease a 9 or 10 inch springform pan. Heat whipping cream in a saucepan over medium heat until very hot, being carefully not to boil. Stir in chocolate chip until melted and smooth. Set aside.
In a small saucepan, combine coffee granules, butter and water; heat over medium heat until butter is melted, stirring occasionally.
In a large bowl, combine coffee mixture, brownie mix and 1 egg; mix well. Spread batter in greased pan. Beat cream cheese until light and fluffy. Add remaining egg; beat until smooth. Add 1/2 cup of chocolate mixture; blend well. Spread over brownie mixture in pan. Bake until top springs back when touched lightly in center and surface appears dry. For 10 inch pan, bake 35-45 minutes; for 9 inch pan, bake 45-55 minutes. Cool 10 minutes.
Run knife around sides of pan to loosen; remove sides of pan. Cool 1 1/4 hours or until completely cooled. Place torte on serving platter. Spread remaining chocolate mixture over top of tort, letting mixture run down sides. Refrigerate at least 1 hour or until chilled. If desired, serve with whipped cream or ice cream. Store in refrigerator. Serves 16
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MILLENNIUM CHOCOLATE TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
1 cup whipping cream
1 (12 oz) pkg semi-sweet chocolate chips
1 tbsp instant coffee granules or crystals
1/4 cup butter
3 tbsp water
1 pkg chocolate chunk brownie mix
2 eggs
1 (8 oz) pkg cream cheese, softened
Preheat oven to 350. Grease a 9 or 10 inch springform pan. Heat whipping cream in a saucepan over medium heat until very hot, being carefully not to boil. Stir in chocolate chip until melted and smooth. Set aside.
In a small saucepan, combine coffee granules, butter and water; heat over medium heat until butter is melted, stirring occasionally.
In a large bowl, combine coffee mixture, brownie mix and 1 egg; mix well. Spread batter in greased pan. Beat cream cheese until light and fluffy. Add remaining egg; beat until smooth. Add 1/2 cup of chocolate mixture; blend well. Spread over brownie mixture in pan. Bake until top springs back when touched lightly in center and surface appears dry. For 10 inch pan, bake 35-45 minutes; for 9 inch pan, bake 45-55 minutes. Cool 10 minutes.
Run knife around sides of pan to loosen; remove sides of pan. Cool 1 1/4 hours or until completely cooled. Place torte on serving platter. Spread remaining chocolate mixture over top of tort, letting mixture run down sides. Refrigerate at least 1 hour or until chilled. If desired, serve with whipped cream or ice cream. Store in refrigerator. Serves 16
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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