Bake-Off® Contest 41, 2004
Barbara Estabrook
Rhinelander, Wisconsin

Brownie Ganache Torte

Nobody will believe that this bakery-fancy cake starts with a brownie mix!

(9)
4 reviews.
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  • prep time 40 min
  • total time 4 hr 50 min
  • ingredients 13
  • servings 16
 

Ingredients

Crust

1 1/4
cups graham cracker crumbs
1/4
cup almond toffee bits
1
tablespoon packed brown sugar
1/4
cup butter or margarine, melted

Chocolate Layer

1/2
cup heavy whipping cream
1
tablespoon coffee-flavored liqueur or strong brewed coffee
1
cup semisweet chocolate chips

Filling

1
(18.4-oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
6
tablespoons butter or margarine, melted
3
tablespoons water
3
egg whites
1/2
cup chopped slivered almonds, toasted*

Topping

Unsweetened whipped cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Lightly butter bottom only of 10-inch springform pan or spray with cooking spray. In medium bowl, mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated. Press in bottom of buttered pan.
  • 2 In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Stir in liqueur. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwavable bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
  • 3 Meanwhile, heat oven to 325°F. In large bowl, mix brownie mix, 6 tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture, beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy).
  • 4 Remove crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.
  • 5 Bake at 325°F. for 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE. Cool on wire rack 2 hours.
  • 6 Run knife around side of pan; remove side. Microwave reserved chocolate mixture on High for 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. If desired, top individual servings with unsweetened whipped cream.
  • 1 Lightly butter bottom only of 10-inch springform pan or spray with cooking spray. In medium bowl, mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated. Press in bottom of buttered pan.
  • 2 In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Stir in liqueur. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwavable bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
  • 3 Meanwhile, heat oven to 325°F. In large bowl, mix brownie mix, 6 tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture, beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy).
  • 4 Remove crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.
  • 5 Bake at 325°F. for 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE. Cool on wire rack 2 hours.
  • 6 Run knife around side of pan; remove side. Microwave reserved chocolate mixture on High for 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. If desired, top individual servings with unsweetened whipped cream.

Tips

Expert Tips

*To toast chopped almonds, spread on cookie sheet; bake at 325°F. for 6 to 8 minutes, stirring once, until light golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
230
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
115mg
115%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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