cup whipping cream
1-12 oz pkg semi-sweet chocolate chips
tbl instant coffee
cup butter or margarine
1-15.5 oz pkg brownie mix
1-8 oz pkg cream cheese, softened
Heat oven to 350 degrees. Grease 10 or 9 inch springform pan. Heat whipping cream in medium bowl, stirring every 30 seconds, until very hot. DO NOT BOIL. Stir in chocolate chips until melted and smooth. Set aside. (mixture will thicken) In a small bowl, combine coffee granules, butter and water; microwave on medium heat stirring occasionally until butter is melted. In a large bowl, combine coffee mixture, brownie mix, and 1 of the eggs; mix well. Spread in greased pan. Beat cream cheese in a 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 the brownie mixture in the pan. Place remaining chocolate mixture in refrigerator. Bake at 350 degrees until top springs back when touched lightly in center and surface appears dry. For 10 inch pan, bake 35 - 45 minutes; for 9 inch pan, bake 45 - 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. Place torte on serving platter. Microwave chocolate mixture on power level 3 just long enough to make spreadable. Spread over top of torte letting mixture run down sides. Refrigerate at least 1 hour or until chilled. Store in refrigerator.