French Chocolate Brownie Torte Food

CHOCOLATE BROWNIE TORTE

Steps:

• Prepare brownies according to box, however pour the mix into two round 8 by 8 cake pans. Make sure you grease the pans, and bake according to box. (Use the time that is on the box for the 8 by 8 pans) The mix isn't supposed to fill the pans completely, just about halfway.
• After taking out the brownies, and letting them cool completely, you can start the whipped filling. Begin by setting a large bowl and the beaters into your freezer for a couple of minutes.
• Pour heavy cream into the chilled bowl and beat on high untill it begins to thicken.
• Add the sugar, the vanilla, and the peppermint extract if desired. Beat the mixture untll, light and fluffy, and resembles whipped cream.
• Remove one brownie from pan, and set on a platter. Thickly cover it with whipped filling, then but the other brownie on top, cover that one too.
• Decorate top with shavened chocolate or mint leaves.
• ENJOY!

MOCHA BROWNIE TORTE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2- 8 inch round cake pans.
• Line each with a wax paper circle and grease again.
• Combine brownie mix, eggs and water and mix well.
• Stir in pecans.
• Spread batter evenly in the prepared pans.
• Bake for 15 to 18 minutes.
• Cool for 5 minutes and remove from pans to cool completely on racks.
• Peel waxed paper from layers.
• Beat whipping cream until foamy.
• Gradually add sugar and coffee, beating until stiff peaks form.
• Spread whipped cream mixture on bottom brownie layer.
• Top with remaining layer and finish frosting sides and top with whipped cream mixture.
• Chill until serving time.

BROWNIE TORTE

Steps:

• Butter and flour a 9 inch round cake pan.
• In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
• Stir in 1 cup chocolate chips until melted.
• Remove from heat and add sugar and eggs, and stir until blended.
• Stir in 1 teaspoon vanilla , flour, and nuts.
• Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
• Cool in pan 10 minutes. Then place on a cooling rack.
• To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
• Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.

CHOCOLATE BROWNIE AND PEANUT BUTTER CUP TORTE

Steps:

• Preheat oven to 350 degrees F. Spray two torte pans with nonstick cooking spray with flour. Place 8 inches circles of parchment or wax paper over centers of pans, set aside. In mixing bowl combine brownie mix, eggs, 1/2 cup oil, water and peanut butter, mix well. Divide batter between 2 pans spreading to edges. Bake 10 to 12 minutes or until centers feel firm to the touch.
• Meanwhile, dice peanut butter cups, set aside. In microwavable bowl, combine peanut butter morsels and remaining 1 tbsp of oil, microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30 second interval. Spoon 1/4 cup of the this peanut butter mixture into a resealable plastic bag, set aside. Fold marshmallows into remaining peanut butter mixture.
• Remove pans from oven to cooling rack. let brownies stand in pans for 4 minutes. To assemble torte, invert one brownie well side up onto large round platter. Make sure to remove paper from bottoms of brownies. Using scraper spread marshmallow filling into brownie well. Invert remaining brownie well side up onto cooling rack then slide onto top of bottom layer. Evenly distribute diced peanut butter cups into brownie well. Snip tip of corner of baggie to allow peanut butter mixture to flow through, drizzle over torte. Serve immediately.
• Tip I prefer to use miniature peanut butter cups cut in quarters instead of the big peanut butter cup candy bars.

DOUBLE DECADENT BROWNIE TORTE

Steps:

• For cake:.
• Butter and flour a 9-inch round cake pan.
• In a saucepan, heat butter and corn syrup until butter is melted.
• Remove from heat and stir in chocolate chips; stir until chips are completely melted.
• Add sugar and eggs; stir until well blended.
• Stir in vanilla, flour, and nuts; mix until well blended.
• Pour batter into pan.
• Bake in a preheated 350° oven for 30 minutes, until center springs back when touched.
• Cool in pan 10 minutes; turn out of pan onto a rack and cool completely.
• For Glaze:.
• Combine chocolate chips, butter, and corn syrup in a saucepan.
• Stir over low heat until chocolate is completely melted.
• Remove from heat and stir in vanilla.
• Frost top and sides of torte.
• Chill until set. Cut into wedges; garnish with whipped cream, chocolate curls, and a few strawberries.
• Serve.

MOCHA BROWNIE TORTE

Steps:

• Heat oven to 350.
• Grease and flour 2 round layer pans (9").
• Blend brownie mix (dry), water and eggs.
• Stir in nuts.
• Spread in pans.
• (This will look skimpy but persevere.) Bake 20 minutes. Be careful not to overbake. Check at 15 minutes.
• Cool 5 minutes in pans; remove from pans and place layers on wire racks to cool thoroughly.
• In chilled bowl, beat cream until it begins to thicken.
• Gradually add sugar and coffee; continue beating until stiff.
• Fill layers with 1 cup of the whipped cream mixture.
• Frost with remaining whipped cream mixture.
• Sprinkle with shaved chocolate or chocolate curls.
• Chill at least 1 hour before serving.