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Brownie Ganache Torte

(9)

4 reviews

40 min prep time
4 hr 50 min total time
13 ingredients
16 servings

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

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.

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

*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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 230
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 9g 45% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 115mg; 5%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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