Chocolate Kahlua Torte

By BobN

Ingredients

• 1 cup whipping cream
• 2 cups semisweet chocolate chips
• 1 tablespoon instant coffee granules
• 1/4 cup butter
• 3 tablespoons Kahlua coffee-flavored liqueur
• 1 box (15.5 ounces) Pillsbury Thick ’n Fudgy Chocolate
• Chunk Deluxe Brownie Mix
• 2 eggs, divided
• 8 ounces cream cheese, softened

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9-inch diameter springform pan.
Heat whipping cream in a saucepan over medium heat until very hot but not boiling. Stir in chocolate chips until melted and smooth. Set mixture aside to thicken.
In a small saucepan, combine coffee granules, butter and Kahlua, and heat over medium heat until butter is melted, stirring occasionally.
In a large bowl, combine coffee mixture, brownie mix and 1 of the eggs, mixing well. Spread batter in greased pan.
Beat cream cheese in small bowl until light and fluffy. Add remaining egg and beat until smooth.
Add 1/2 cup of the chocolate mixture to cream cheese mixture and blend well. Spread evenly over brownie mixture in pan.
Bake 45–55 minutes until top springs back when touched. Cool 10 minutes. Remove sides of pan.
Let cool for 1 hour or until cake reaches room temperature.
Place cake on serving platter. Spread remaining chocolate mixture over top, letting mixture run down sides. (You may need to thin it with 1–2 more tablespoons cream.)
Chill 1 hour before serving.