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Brownie Ganache Torte

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Brownie Ganache Torte
  • Prep 40 min
  • Total 4 hr 50 min
  • Ingredients 13
  • Servings 16
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Nobody will believe that this bakery-fancy cake starts with a brownie mix!
By Pillsbury Kitchens
Updated Mar 13, 2014
Bake-Off® Contest 41, 2004
Bake-Off® Contest 41, 2004
Barbara Estabrook
Rhinelander, Wisconsin

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    *To toast chopped almonds, spread on cookie sheet; bake at 325°F. for 6 to 8 minutes, stirring once, until light golden brown.

Nutrition Information

230 Calories, 17g Total Fat, 2g Protein, 18g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
230
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
115mg
5%
Potassium
90mg
3%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
5%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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