Bake-Off® Contest 41, 2004
Rhinelander, Wisconsin

Brownie Ganache Torte

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

(9)
4 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • 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.

EXPERT TIPS

toggle

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

toggle

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.
More To Explore
powered by ZergNet