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Prep 40min
Total4hr50min
Ingredients13
Servings16
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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
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
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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.
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*To toast chopped almonds, spread on cookie sheet; bake at 325°F. for 6 to 8 minutes, stirring once, until light golden brown.
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