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Category: Tortes
Prep Time: Cook Time: Total Time:
Base
1 pkg fudge brownie mix
2 tsp instant coffee granules
3/4 cup butter
1/4 cup water
1 egg
Filling
1 1/2 cup semi-sweet chocolate chips
1 square unsweetened chocolate
1 tsp instant coffee
1/4 cup water
2 tbsp butter
1 cup whipping cream
1/2 square unsweetened chocolate, melted
Preheat oven to 350. Grease a 9 or 10 inch springform pan. In a large bowl, combine base ingredients for 1 minute and spread batter in greased pan. Bake for 34-37 minutes or until set. Cool in pan on wire rack for 1 hour. Remove sides of pan. Cool completely.
In a saucepan, combine first 5 ingredients and cook over low heat until mixture is smooth, stirring constantly. Remove form heat and cool 15 minutes, stirring occasionally.
In a small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Pipe the filling mixture evenly over the base. Drizzle melted chocolate over filling in a lattice pattern. Refrigerate at least 1 hour or until filling is set. Let stand at room temperature for 30 minutes before serving. Store in refrigerator.
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*CHOCOLATE MOUSSE FANTASY BROWNIE TORTE*
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Category: Tortes
Prep Time: Cook Time: Total Time:
Base
1 pkg fudge brownie mix
2 tsp instant coffee granules
3/4 cup butter
1/4 cup water
1 egg
Filling
1 1/2 cup semi-sweet chocolate chips
1 square unsweetened chocolate
1 tsp instant coffee
1/4 cup water
2 tbsp butter
1 cup whipping cream
1/2 square unsweetened chocolate, melted
Preheat oven to 350. Grease a 9 or 10 inch springform pan. In a large bowl, combine base ingredients for 1 minute and spread batter in greased pan. Bake for 34-37 minutes or until set. Cool in pan on wire rack for 1 hour. Remove sides of pan. Cool completely.
In a saucepan, combine first 5 ingredients and cook over low heat until mixture is smooth, stirring constantly. Remove form heat and cool 15 minutes, stirring occasionally.
In a small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Pipe the filling mixture evenly over the base. Drizzle melted chocolate over filling in a lattice pattern. Refrigerate at least 1 hour or until filling is set. Let stand at room temperature for 30 minutes before serving. 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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