Mocha Brownie Torte
This is one of my favorite desserts ever! It looks difficult, but really, it’s just a bunch of little baby steps. You can do this one!
Easy Mocha Brownie Torte
1 cup butter
4 oz. unsweetened baking chocolate, broken into pieces
4 eggs
1 tsp. vanilla extract
2 cup sugar
1 cup flour
1 cup finely chopped pecans
Mocha Cream Filling (recipe follows)
Semi-Sweet Glaze (recipe follows)
Heat oven to 350 degrees F. Line bottom and sides of two 9-inch round pans with foil; grease foil. Melt butter and unsweetened
chocolate. Cool five minutes. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar, beating well. Blend in chocolate mixture; fold in flour and pecans until blended. Spread half the mixture into each prepared pan. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; using foil, remove from pans to wire racks. Peel off foil and cool completely.
Place one layer on serving plate; spread with Mocha Cream Filling.
Glaze second with Semi-Sweet Glaze. Cover, refrigerate until ready to serve.
To serve, gently place glazed layer on top of mocha filling layer.
Mocha Cream Filling:
Reserve 2 tbls. from 1 cup cold whipping cream for glaze. In small bowl, place remaining whipping cream, 3 tbls. powdered sugar and 2 tsp. powdered instant coffee, beat until stiff.
Semi-Sweet Glaze:
Melt 3 oz. semi-sweet baking chocolate and reserved whipping cream together, just until chocolate is melted and mixture is smooth when stirred.
torte, mocha, brownie, recipes
October 8th, 2007 at 3:40 am
[...] The Limited Edition Carmalized Pear and Toasted Almond ice cream from Haagan Dazs should inspire plenty of dessert ideas, or Elementary Chef has an easy recipe for a Mocha Brownie Torte. [...]