Mocha Brownie Torte With Strawberries Food

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MOCHA BROWNIE TORTE WITH STRAWBERRIES



Mocha Brownie Torte with Strawberries image

Are you a lover of chocolate and fruit? Try an almond-mocha brownie with fresh strawberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 10

3/4 cup sugar
1/3 cup unsweetened baking cocoa
1/3 cup margarine, softened
1/3 cup matzo cake meal
1/3 cup ground almonds
2 teaspoons instant coffee granules or crystals
1 tablespoon water
2 egg whites
1 1/2 cups sliced strawberries
2 tablespoons currant or apple jelly, melted

Steps:

  • Heat oven to 350°F. Line 9-inch round cake pan with waxed paper or parchment paper; grease paper with shortening or cooking spray.
  • In medium bowl, beat sugar, cocoa and margarine with spoon until well blended. Stir in cake meal, almonds, instant coffee and water until smooth (batter will be thick).
  • In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into chocolate mixture until well blended. Spread mixture evenly in pan.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.
  • Just before serving, place torte on serving plate. Top with sliced strawberries; brush with melted jelly. Store covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 23 g, TransFat 0 g

MOCHA BROWNIES



Mocha Brownies image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h15m

Yield 16 servings

Number Of Ingredients 12

Nonstick baking spray
Four 1-ounce squares unsweetened chocolate
2 sticks butter
2 cups granulated sugar
4 large eggs
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
2 sticks butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 to 3/4 cup brewed coffee, cooled to room temperature

Steps:

  • Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
  • For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
  • In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
  • Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
  • For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
  • Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

WALNUT-BLACKBERRY TORTE WITH MOCHA BUTTERCREAM



Walnut-Blackberry Torte with Mocha Buttercream image

Categories     Berry     Chocolate     Nut     Dessert     Bake     Blackberry     Walnut     Winter     Gourmet     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

For cake layers
1 1/2 cups walnuts (6 oz)
1/3 cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
6 large eggs, separated
1 teaspoon vanilla
3/4 teaspoon salt
For jam filling
1 1/2 teaspoons unflavored gelatin (less than 1 envelope)
1 tablespoon water
3/4 cup strained blackberry preserves (from 1 cup with seeds)
Mocha buttercream
Special Equipment
a pastry bag fitted with an 3/4-inch plain tip

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Butter a 15- by 10- by 1-inch baking pan and line bottom with wax or parchment paper. Butter paper.
  • Pulse walnuts in a food processor until finely chopped (do not allow to become a paste) and stir together with flour in a bowl.
  • Beat together butter and 1/3 cup sugar in a large bowl with an electric mixer until pale and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Stir in nut mixture by hand.
  • Beat egg whites with salt with cleaned beaters in another bowl at medium speed until they hold soft peaks. Add remaining 1/3 cup sugar and beat at high speed until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  • Spread batter evenly in baking pan, smoothing top. Bake in middle of oven until center is set and top is pale golden, 25 to 30 minutes. Cool cake in pan on a rack. Cover cake with an inverted baking sheet, then invert cake onto it and remove paper.
  • Reinvert cake onto a cutting board. Trim about 1/4 inch from each side of cake with a sharp knife, then cut cake crosswise into 4 equal rectangles (each about 9 by 3 1/2 inches). Line baking sheet with wax or parchment paper and transfer cake to baking sheet, arranging layers side by side, touching.
  • Make jam filling:
  • Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. Heat strained preserves in a double boiler or a metal bowl set over a saucepan of simmering water until warm, then add gelatin mixture and stir until dissolved, about 2 minutes. Remove bowl from heat and set in a larger bowl of ice water. Cool, stirring occasionally, until cold, 5 to 10 minutes.
  • Spread jam evenly over cake layers and chill until set, about 1 hour.
  • Assemble cake:
  • Reserve the nicest-looking cake layer for top. Put 1 cake layer, jam side up, on a cake platter and spread with 1/3 cup buttercream. Top with second cake layer, jam side up, and spread with 1/3 cup buttercream. Top with third layer, jam side up, and spread with 1/3 cup buttercream. Top with reserved cake layer, jam side up. Frost sides of cake with about 1 cup buttercream. Transfer remaining buttercream to pastry bag and pipe a decorative border around top edge of cake.

BROWNIE TORTE



Brownie Torte image

This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.

Provided by WILDFLOWER12

Categories     Desserts     Cakes     Torte Recipes

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup light corn syrup
1 cup semisweet chocolate chips
½ cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
½ cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries

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.

Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g

BROWNIE MOCHA TRIFLE



Brownie Mocha Trifle image

By using instant pudding and a convenient box of brownie mix, there's nothing to the preparation. The result is moist and chewy. And the layers look so pretty spooned into a glass trifle bowl. -Louise Fauth, Foremost, Alberta

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 6

1 package fudge brownie mix (8-inch-square pan size)
1-3/4 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/4 cup cold brewed coffee
2 cups whipped topping
1 Heath candy bar (1.4 ounces), crushed

Steps:

  • Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces. , In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping. , In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.

Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 404mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

MOCHA ANGEL FOOD TORTE



Mocha Angel Food Torte image

Chocolate, toffee and a hint of coffee make this torte a popular request at Hillary Brunn's house. The Santa Rosa, California reader uses a few instant ingredients to give prepared angel food cake heavenly homespun flair.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 6

1-1/3 cups cold whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1 tablespoon instant coffee granules
1 cup heavy whipping cream, whipped, divided
1 prepared angel food cake (8 to 10 ounces)
2 Heath candy bars (1.4 ounces each), crushed

Steps:

  • In a large bowl, combine the milk, pudding mix and coffee; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping., Cut cake in half horizontally; place the bottom layer on a serving plate. Spread with half of the pudding mixture. Top with remaining cake., Fold remaining whipped cream into remaining pudding mixture; spread over top and sides of cake. Sprinkle with crushed candy bars. Chill for 2 hours before serving.

Nutrition Facts :

MOCHA WALNUT BROWNIES



Mocha Walnut Brownies image

These rich cake-like brownies are generously topped with a scrumptious mocha frosting. They're an excellent dessert to serve to company...or to share when you need a dish to pass. Be sure to hold back a few if you want leftovers! -Jill Bonanno Prineville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 15

4 ounces unsweetened chocolate, chopped
1 cup butter, cubed
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
MOCHA FROSTING:
4 cups confectioners' sugar
1/2 cup butter, melted
1/3 cup baking cocoa
1/4 cup strong brewed coffee
2 teaspoons vanilla extract

Steps:

  • In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts., Pour into a greased 13x9-in. baking pan. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat frosting ingredients until smooth. Spread over brownies.

Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 184mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA BROWNIES



Mocha Brownies image

Gold Medal® flour provides a simple addition to a delicious mocha brownie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 15

1/2 cup shortening
1/2 cup butter
2 cups granulated sugar
1 cup unsweetened baking cocoa
4 teaspoons instant coffee granules
1 tablespoon hot water
2 teaspoons vanilla
4 eggs
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
2 tablespoons milk
2 teaspoons instant coffee granules
2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with baking spray with flour.
  • In large microwaveable bowl, microwave shortening and butter uncovered on Medium (50%) 1 1/2 to 2 minutes, stirring once, until shortening and butter are melted. Stir 2 cups granulated sugar and cocoa into butter mixture, until sugar is dissolved.
  • In small bowl mix 4 teaspoons instant coffee granules and hot water until coffee granules are dissolved; stir into cocoa mixture. Stir in vanilla and eggs one at a time until well blended. Stir in flour and salt, until smooth. Spread batter evenly in pan.
  • Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In small microwaveable bowl, microwave milk on High 20 to 30 seconds until very warm. Stir in 2 teaspoons coffee granules until dissolved. Allow mixture to cool to room temperature, about 10 minutes.
  • In medium bowl, mix remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Beat in cooled coffee. Spread frosting over the cooled brownies. For brownies, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 27 g, TransFat 1 g

MAPLE-MOCHA BROWNIE TORTE



Maple-Mocha Brownie Torte image

This impressive-looking dessert is at the top of my list of speedy standbys. It's simple to make because it starts with a boxed brownie mix. Then the nutty brownie layers are dressed up with a fluffy frosting that has a rich creamy texture and irresistible maple taste. -Amy Flory, Cleveland, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package brownie mix (13x9-inch pan size)
1/2 cup chopped walnuts
2 cups heavy whipping cream
2 teaspoons instant coffee granules
1/2 cup packed brown sugar
1-1/2 teaspoons maple flavoring
1 teaspoon vanilla extract
Chocolate curls or additional walnuts, optional

Steps:

  • Preheat oven to 350°. Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour into two greased 9-in. round baking pans. , Bake 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in the brown sugar, maple flavoring and vanilla. , Spread 1-1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator.

Nutrition Facts :

RASPBERRY MOCHA TORTE



Raspberry Mocha Torte image

I combined three of my favorite things to make this dessert...raspberries, chocolate and coffee.-Adrene Schmidt, Waldersee, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 13

6 eggs, separated
3/4 cup sugar, divided
1 cup all-purpose flour
FILLING:
1/3 cup sugar
3 eggs
2 egg yolks
1 teaspoon instant coffee granules
2 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
1 cup butter, softened
1/2 cup raspberry jam
Fresh raspberries and mint, optional

Steps:

  • In a large bowl, beat egg yolks and 1/2 cu sugar until thicken and lemon-colored. In a small bowl, beat the egg whites on medium speed until soft peak form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into egg yolk mixture along with the flour., Divide batter among three waxed paper-lined ungreased 9-in. round baking pans. Bake at 350° for 15-20 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks., In a small saucepan, whisk the sugar, eggs, yolks and coffee granules. Add chocolate. Cook over medium heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool. In a small bowl, cream butter. Gradually beat in cooled chocolate mixture until smooth., To assemble, place one cake layer on a serving plate; spread with half of the mocha filling. Top with another cake layer; spread with raspberry jam. Place remaining cake on top; spread with the remaining mocha filling. Refrigerate for 3 hours. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 424 calories, Fat 25g fat (14g saturated fat), Cholesterol 283mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.

DEEP DARK MOCHA TORTE



Deep Dark Mocha Torte image

Looking for the ultimate chocolate cake? Indulge in a multilayered chocolate cake with homemade ganache.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1/3 cup granulated sugar
1/3 cup rum or water
1 1/4 teaspoons instant espresso coffee granules
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
1 1/2 cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1/3 cup whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans, or spray with baking spray with flour. Make and cool cakes as directed on box for 8- or 9-inch rounds. Refrigerate layers about 45 minutes for easier handling.
  • Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
  • In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
  • In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
  • Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 54 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 37 g, TransFat 1 g

MOCHA BROWNIES



Mocha Brownies image

Lining the pan isn't busywork; it makes it easy to remove the brownies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
  • Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

MOCHA BROWNIE TORTE



Mocha Brownie Torte image

This is a lovely and rich but easy to make torte. Starts with a mix and comes out delicious...looks and tastes completely homemade!

Provided by Karen..

Categories     Dessert

Time 38m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (15 1/2 ounce) package fudge brownie mix
2 eggs, beaten
2 tablespoons water
1/2 cup chopped pecans
1 cup whipping cream
3 tablespoons brown sugar, plus
1 teaspoon brown sugar
2 teaspoons instant coffee

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.

MOCHA BROWNIE TORTE



Mocha Brownie Torte image

The first time I made this, when it came out of the oven I thought I had made a mistake but I thought, what the hey, I will finish it off! I'm glad I did. It has become a favorite with family and friends alike. It is an attractive rich chocolate dessest that is very easy to make. And so delicious!

Provided by bert2421

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

1 package fudge brownie mix (15.5 oz)
1/4 cup water
2 eggs
1/2 cup finely chopped nuts (optional)
1 1/2 cups whipping cream
1/3 cup packed brown sugar
1 tablespoon powdered instant coffee
shaved chocolate

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.

STRAWBERRY BROWNIE TORTE



Strawberry Brownie Torte image

This is an impressive dessert that I found in a Pillsbury cookbook. Make at least 4 hours before serving - needs to chill.

Provided by Chris from Kansas

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1 (21 1/2 ounce) package Pillsbury Fudge Brownie Mix
1/2 cup water
1/2 cup oil
1 egg
1 (8 ounce) package cream cheese, softened
1 1/2 cups milk
1 (3 1/2 ounce) package vanilla instant pudding mix
2 pints strawberries, sliced (about 5 cups)
chocolate syrup (optional)

Steps:

  • Line two 8 or 9 inch round cake pans with foil; grease. In large bowl, combine all brownie ingredients; beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350 for 26-31 minutes. Cool. Freeze 1 hour or until firm.
  • In small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigerate 5 minutes.
  • To assemble torte, remove brownie layers from pans; remove foil. Place one layer on serving plate; top with half of the filling and 2 cups of the berries. Place remaining layer, top side up, on strawberries. Top with remaining filling and strawberries.
  • Drizzle with chocolate syrup, if desired.
  • Chill several hours in refrigerator before serving. Store any remaining dessert in refrigerator.

Nutrition Facts : Calories 443.4, Fat 25.1, SaturatedFat 7.5, Cholesterol 42.7, Sodium 348.2, Carbohydrate 53.2, Fiber 1.2, Sugar 10.3, Protein 5.4

MAPLE-MOCHA BROWNIE TORTE



Maple-Mocha Brownie Torte image

nutty brownie layers are dressed up with a fluffy frosting that has a rich, creamy texture and great maple taste.

Provided by weekend cooker

Categories     Dessert

Time 50m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 9

1 (19 1/2 ounce) package brownie mix, enough to cover a 13x9 inch pan
1/2 cup chopped walnuts
2 cups heavy whipping cream
2 teaspoons instant coffee granules
1/2 cup packed brown sugar
1 1/2 teaspoons maple flavoring
1 teaspoon vanilla extract
chocolate curls (optional)
additional walnuts (optional)

Steps:

  • Prepare batter for brownie mix according to package directions, for cake-like brownies.
  • Stir in walnuts, and pour into 2 greased 9-inch round baking pans.
  • Bake 350 degrees for 20-22 minutes, or until a toothpick inserted comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, beat cream, and coffee granules until stiff peaks form.
  • Gradually beat in brown sugar, maple flavoring, and vanilla.
  • Spread 1 1/2 cups of mixture over brownie layer, and top second layer.
  • Spread the remaining cream cheese mixture over top and sides of torte.
  • Garnish with the chocolate curls, or walnuts if desired.
  • Store in the refrigerator.

Nutrition Facts : Calories 418.5, Fat 25.1, SaturatedFat 10.7, Cholesterol 54.3, Sodium 166.1, Carbohydrate 48.4, Fiber 0.3, Sugar 9.1, Protein 3.5

BROWNIE TORTE



Brownie Torte image

This is a rich chocolate dessert that is so simple to make, looks impressive and tastes divine. The original recipe came from the Betty Crocker site. The hour cooling time is not included in the prep time shown.

Provided by Junebug

Categories     Dessert

Time 44m

Yield 8-12 serving(s)

Number Of Ingredients 6

1 (21 1/4 ounce) box chocolate chunk brownie mix or 1 (21 1/4 ounce) box triple chocolate chunk brownie mix
3 tablespoons water
1/2 cup vegetable oil
2 eggs
1 (15 ounce) container pour & frost chocolate frosting
1 (8 ounce) bag toffee pieces, like heath (*) or 1 (8 ounce) bag Skor candy bars (*)

Steps:

  • Heat oven to 350 degrees.
  • Line a 13x9 pan with foil, extending it 2 inches over the sides of the pan.
  • Spray lightly with cooking spray.
  • Stir together the mix, water, oil and eggs until well blended.
  • Pour into prepared pan and bake according to package directions.
  • Cool cpmpletely, about an hour.
  • Remove from pan by lifting the foil.
  • Cut brownie in half lengthwise.
  • Peel one piece away from foil and place on a plate.
  • Microwave frosting following directions on the tub.
  • Pour half of frosting on top of brownie on the plate.
  • Top with about half of the toffee pieces.
  • Put other brownie half on top.
  • Pour the rest of the frosting on top, spreading if necessary.
  • Top with the other half of the toffee bits.
  • *The original recipe did not call for toffee, but used 1/2 cup of chopped peanut butter cups on the top.

Nutrition Facts : Calories 290.5, Fat 24, SaturatedFat 7.5, Cholesterol 67.9, Sodium 107.5, Carbohydrate 17.6, Fiber 0.4, Sugar 17.1, Protein 2.5

DARK MOCHA TORTE



Dark mocha torte image

Try this rich torte as part of a selection of mini chocolate desserts - or assiete

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h10m

Yield Makes 12 slices

Number Of Ingredients 14

175g dark chocolate , broken into pieces
100g unsalted butter , room temperature
100g golden caster sugar
2 eggs plus 1 yolk, lightly beaten
85g ground toasted hazelnut
25g plain flour
2 tbsp strong espresso coffee
175g plain flour
½ tsp baking powder
50g cocoa powder
50g icing sugar
140g unsalted butter , diced
3 egg yolks
crème fraîche or whipping cream, to serve

Steps:

  • first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
  • To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.

Nutrition Facts : Calories 437 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.14 milligram of sodium

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