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Category: Tortes
Prep Time: Cook Time: Total Time:
BASE:
1 package fudge brownie mix
2 teaspoons instant coffee crystals
3/4 cup butter, softened
1/4 cup water
1 egg
FILLING:
1 1/2 cups chocolate chips
1 oz unsweetened chocolate
1 teaspoon instant coffee granules
1/4 cup water
2 tablespoons butter
1 cup whipping cream
1/2 oz unsweetened chocolate, melted
Heat oven to 350. Grease 9 inch or 10 inch springform pan. In large bowl, combine all base ingredients; beat at medium speed for 1 minutes. Spread batter in greased pan and bake for 37-42 minutes at 3501/4F until set. Cool in pan on wire rack for 1 hour. Remove sides of pan and cool completely. In small saucepan, combine chocolate chips, 1 oz unsweetened chocolate, 1 tsp coffee granules, 1/4 c. water and 2 tbl. butter. Cook over low heat until mix is smooth, stirring constantly. Remove from heat. Cool 15 minutes, stirring occasionally.
In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Using pastry tube with decorative tip, pipe filling mix evenly over cooled base (or spread over base). Drizzle 1/2 oz melted chocolate over filling in lattice pattern. Refrigerate at least 1 hour or until filling is set. Let stand at room temp about 30 minutes before serving. Refrigerate leftovers.
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CHOCOLATE MOUSSE FANTASY TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
BASE:
1 package fudge brownie mix
2 teaspoons instant coffee crystals
3/4 cup butter, softened
1/4 cup water
1 egg
FILLING:
1 1/2 cups chocolate chips
1 oz unsweetened chocolate
1 teaspoon instant coffee granules
1/4 cup water
2 tablespoons butter
1 cup whipping cream
1/2 oz unsweetened chocolate, melted
Heat oven to 350. Grease 9 inch or 10 inch springform pan. In large bowl, combine all base ingredients; beat at medium speed for 1 minutes. Spread batter in greased pan and bake for 37-42 minutes at 3501/4F until set. Cool in pan on wire rack for 1 hour. Remove sides of pan and cool completely. In small saucepan, combine chocolate chips, 1 oz unsweetened chocolate, 1 tsp coffee granules, 1/4 c. water and 2 tbl. butter. Cook over low heat until mix is smooth, stirring constantly. Remove from heat. Cool 15 minutes, stirring occasionally.
In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Using pastry tube with decorative tip, pipe filling mix evenly over cooled base (or spread over base). Drizzle 1/2 oz melted chocolate over filling in lattice pattern. Refrigerate at least 1 hour or until filling is set. Let stand at room temp about 30 minutes before serving. Refrigerate leftovers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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