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Milleniyum Chocolate Torte

(40)

8 reviews

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

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

Bake-Off® Contest 40, 2002

Steven Mandell

Stevenson, Maryland

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 355
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 12g 60%
Cholesterol: 65mg; 22%
Sodium: 180mg; 8%
Total Carbohydrate: 38g; 13%
Dietary Fiber 1g 4% Sugars 29g
Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

1 Starch; 1 1/2 Other Carbohydrate; 4 Fat;

Carbohydrate Choice

2 1/2

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

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