- 10
Ingredients
- 1 cup heavy whipping cream
- 1 (12 ounce) package semisweet chocolate chips
- 1 (19 ounce) pkg. brownie mix
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1/4 cup water
- 1 tablespoons instant espresso or coffee powder
- 3 large eggs
- 1 (8 oz) package cream cheese, softened
- Sweetened whipped cream
Preparation
Step 1
Preheat oven to 350. Spray 10 inch spring form pan with nonstick cooking spray.
In medium pan, set over low heat, heat whipping cream until very hot. Do not boil.
Remove from heat and stir in chocolate chips. Stir until melted and smooth. Set aside.
In medium mixing bowl, mix brownie mix, melted butter, water, espresso powder and 2 eggs with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into prepared pan.
In small mixing bowl, beat cream cheese until light and fluffy. Add remaining egg; beat until smooth. Add 1/2 cup of the chocolate mixture; blend well.
Spread evenly over brownie mixture in pan. Bake until just set in center, 38 to 42 minutes. Cool 10 minutes.
Run knife around edge of pan to loosen; remove sides of pan. Transfer to wire rack; cool completely.
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.
If desired, serve with sweetened whipped cream or vanilla ice cream. Store in refrigerator.
Makes 10 to 12 servings