Almond Brownie-Cherry Mousse Torte

Cherry and chocolate team up in a decadent, luscious dessert that looks tricky -- but guess what? It's not!

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Servings 10

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( 27 ) Ratings

27 Ratings

5 Stars

4 Stars 14%

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1 Stars

Member Reviews ( 10 )

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Bake-Off® Contest 44, 2010

Catherine White

West Palm Beach, Florida

ingredients 10
Prep Time 25 min
Total Time 1 hr 40 min

Ingredients

1: box (19.5 oz) Pillsbury® Classic Milk Chocolate Brownie Mix

1/2: cup Crisco® Pure Vegetable Oil

1/4: cup water

2: LAND O LAKES® Eggs

1: teaspoon McCormick® Pure Almond Extract

1: jar (10 oz) maraschino cherries, drained, 2 teaspoons cherry juice reserved

1: package (8 oz) cream cheese, softened

1: cup powdered sugar

1: container (8 oz) frozen whipped topping, thawed

1/4: cup Fisher® Chef’s Naturals® Natural Sliced Almonds, toasted*

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Directions

1 Heat oven to 350°F. Generously spray 2 (8-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray.
2 In large bowl, stir brownie mix, oil, water, eggs and almond extract 50 strokes with spoon. Divide batter evenly between pans.
3 Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool in pans 10 minutes. Carefully invert brownie layers from pans onto cooling racks. Cool completely, about 1 hour.
4 Meanwhile, finely chop cherries. In large bowl, beat cream cheese, powdered sugar, cherries and 2 teaspoons cherry juice with electric mixer on medium speed until well blended. Fold in whipped topping. Refrigerate while brownies cool.
5 To assemble torte, place 1 brownie layer, bottom side up, on serving plate. Spread half of cherry mixture over top of brownie. Top with remaining brownie, top side up; spread or pipe remaining cherry mixture on top. Sprinkle almonds around edge of torte. Serve immediately, or refrigerate until ready to serve. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

*To toast almonds, spread in ungreased shallow pan; bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown. Remove from pan to plate to cool.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 230mg; 230%;
Total Carbohydrate: 71g; 71%
(Dietary Fiber 1g 1% Sugars 55g 55% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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andrea_sabrina

report Posted Feb. 24, 2011 4:24 PM

This is so delicious! Just made this for my 18th birthday and I'm glad I did. The only thing I disliked was when I took the brownies out of the round cake pans some of the brownie broke so I made 2 batches of the cherry topping and covered the whole brownie cake with it and I didn't put any almonds on. Another than that I did love this recipe and I will definitely be making it again.

Sue3867

report Posted May. 12, 2010 11:55 AM

I made this recipe exactly as shown and it was not only delicious, but much simpler to make than it looks and it stayed well in the refrigerator until the last piece was eaten.

TheVisualArtist

report Posted Apr. 20, 2010 11:48 AM

I made this recipe last night and brought it to work today and everyone loved it! I am definitely making this dessert again!

sianbriar

report Posted Mar. 7, 2010 9:08 PM

I made this for our weekly friends dinner and it was luscious and so easy. very filling, so serve with great coffee.

SueBee999

report Posted Feb. 8, 2010 11:52 AM

A Tasty light dessert and easy to make.