Brownie Ganache Torte

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

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Servings 16

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( 8 ) Ratings

8 Ratings

5 Stars 14%

4 Stars 14%

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Bake-Off® Contest 41, 2004

Barbara Estabrook

Rhinelander, Wisconsin

ingredients 13
Prep Time 40 min
Total Time 4 hr 50 min

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: (19.5-oz.) box Pillsbury® Brownie Classics Fudge Toffee or Traditional 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

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Directions

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.