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Title: Mocha Brownie Torte Categories: None Yield: 1 Servings 1 c (2 sticks) butter 4 Bars; (4 oz.) Hersheys -Unsweetened Baking choc., -broken into pieces 4 Eggs 1 Tesapoon vanilla 2 c Sugar 1 c Flour 1 c Finely chopped pecans ----------------------------MOCHA CREAM FILLING---------------------------- 1 c COLD Whipping cream; reserve -2 TB for glaze 3 tb Powdered sugar 2 ts Powdered instant coffee ------------------------------SEMI-SWEET GLAZE------------------------------ 3 Bars; (3 ounces) semi-sweet -choc, broken into pieces Reserved whipping cream 1. Heat oven to 350'. Line bottom and sides of two 9-inch round baking pans with foil. Grease foil. 2. In small microwave-safe bowl, place butter & unsweetened choc. Microwave at high 1 min; stir. Mocrowave addit'l 30 seconds at a time until mixture is melted when stirred, cool 5 min. 3. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar, beating well. Blend in choc. mixture; fold in flour & pecans until blended. Spread half of mixture into each prepared pan. Bake 20-25 min. or until wooden pick inserted in center comes out clean. Cool 5 min. Using foil, remove pans to wire racks. Peel off foil; cool completely. 4. Place one layer on serving plate; spread with Mocha Cream Filling. Glaze second layer with Semi-sweet glaze. Cover, refrigerate until ready to serve. To serve, gently place glazed layer on top of mocha filling layer. Refrigerate leftover cake. Mocha Cream Filling: Reserve 2 T. from 1 c. COLD Whipping cream, for glaze. In small bowl place remaining whipping cream, 3 T. powdered sugar & 2 tsp. powdered instant coffee; beat until stiffened. Semi-Sweet Glaze: In small microwave-safe dish, place 3 bars (3 ounces) semi-sweet choc., broken into pieces and reserved whipping cream. Microwave on high 30-45 seconds or just until choc. is melted and mixture is smooth when stirred. Posted to Bakery-Shoppe Digest V1 #460 by Joan Kozik |