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