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Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 cup heavy cream
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 1 tablespoon Folgers Classic Roast® Instant Coffee Crystals
- 1/4 cup butter
- 3 tablespoons water
- 1 (15.5 oz.) package Pillsbury® Chocolate Chunk Premium Brownie Mix
- 2 large eggs
- 1 (8 oz.) package cream cheese, softened
- Whipped cream or vanilla ice cream
Details
Servings 16
Preparation time 20mins
Cooking time 70mins
Adapted from folgers.com
Preparation
Step 1
1. HEAT oven to 350°F. Spray 10 or 9-inch springform pan with no-stick cooking spray.
2. HEAT cream in medium saucepan over medium heat until very hot. DO NOT BOIL. Stir in chocolate chips until melted and smooth. Mixture will thicken as it cools.
3. COMBINE coffee crystals, butter and water in small saucepan. Heat over medium heat until butter is melted, stirring occasionally. Combine coffee mixture, brownie mix and 1 egg in large bowl. Mix well. Spread batter in prepared pan.
4. BEAT cream cheese in small bowl until light and fluffy. Beat in 1 egg until smooth. Add 1/2 cup chocolate mixture. Blend well. Spread evenly over brownie mixture in pan.
5. BAKE until center rises 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.
6. 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. Serve with whipped cream or vanilla ice cream, if desired. Store in refrigerator.
7. High Altitude: (Above 3500 Ft.)
8. ADD 3 tablespoons flour to dry brownie mix. Bake as directed above.
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