Bake-Off® Contest 40, 2002
Stevenson, Maryland

Milleniyum Chocolate Torte

Looking for a famous dessert recipe? Then try this delicious chocolate torte served with whipped cream - a delightful treat.

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  • prep time 20 min
  • total time 3 hr 30 min
  • ingredients 8
  • servings 16
 

Ingredients

1
cup whipping cream
1
(12-oz.) pkg. (2 cups) semisweet chocolate chips
1
tablespoon instant coffee granules or crystals
1/4
cup butter
3 tablespoons water
1
(15.5-oz.) pkg. Pillsbury® Fudge Supreme Chocolate Chunk Premium Brownie Mix
2
eggs
1
(8-oz.) pkg. cream cheese, softened

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 10 or 9-inch springform pan. Heat whipping cream in medium saucepan over medium heat until very hot. DO NOT BOIL. Stir in chocolate chips until melted and smooth. Set aside. (Mixture will thicken.)
  • 2 In small saucepan, combine coffee granules, butter and water; heat over medium heat until butter is melted, stirring occasionally. In large bowl, combine coffee mixture, brownie mix and 1 of the eggs; mix well. Spread batter in greased pan.
  • 3 Beat cream cheese in small bowl until light and fluffy. Add remaining egg; beat until smooth. Add 1/2 cup of the chocolate mixture; blend well. Spread evenly over brownie mixture in pan.
  • 4 Bake at 350°F. until top springs back when touched lightly in center and surface appears dry. For 10-inch pan, bake 35 to 45 minutes; for 9-inch pan, bake 45 to 55 minutes. Cool 10 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool 1 1/4 hours or until completely cooled.
  • 5 Place torte on serving platter. Spread remaining chocolate mixture over top of torte, letting mixture run down sides. Refrigerate at least 1 hour or until chilled. If desired, serve with whipped cream or vanilla ice cream. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease 10 or 9-inch springform pan. Heat whipping cream in medium saucepan over medium heat until very hot. DO NOT BOIL. Stir in chocolate chips until melted and smooth. Set aside. (Mixture will thicken.)
  • 2 In small saucepan, combine coffee granules, butter and water; heat over medium heat until butter is melted, stirring occasionally. In large bowl, combine coffee mixture, brownie mix and 1 of the eggs; mix well. Spread batter in greased pan.
  • 3 Beat cream cheese in small bowl until light and fluffy. Add remaining egg; beat until smooth. Add 1/2 cup of the chocolate mixture; blend well. Spread evenly over brownie mixture in pan.
  • 4 Bake at 350°F. until top springs back when touched lightly in center and surface appears dry. For 10-inch pan, bake 35 to 45 minutes; for 9-inch pan, bake 45 to 55 minutes. Cool 10 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool 1 1/4 hours or until completely cooled.
  • 5 Place torte on serving platter. Spread remaining chocolate mixture over top of torte, letting mixture run down sides. Refrigerate at least 1 hour or until chilled. If desired, serve with whipped cream or vanilla ice cream. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
355
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
12g,
12%
),
Cholesterol
65mg
65%;
Sodium
180mg
180%;
Total Carbohydrate
38g
38%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.