Chocoholic's Dream Torte

Oxmoor House
This rich dessert made with dark, fudgy brownies smothered in thick, creamy chocolate and pecans will make any chocolate lover beg for more.
Makes 10 to 12 servings

Ingredients

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1 (19.8-ounce) package fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1 cup (6-ounce package) semisweet chocolate morsels, divided
2/3 cup milk chocolate morsels
1 cup whipping cream
2 tablespoons unsalted butter
1/3 cup chopped pecans
1 teaspoon vanilla extract
Garnishes: whipped cream, chopped pecans

Preparation

Prep: 10 Minutes
Cook: 35 Minutes
Other: 1 Hour, 30 Minutes

Combine first 4 ingredients in a large bowl; beat with a wooden spoon 2 minutes. Stir in 1/3 cup semisweet chocolate morsels. Spread batter into a greased 10-inch springform pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Combine remaining 2/3 cup semisweet morsels, milk chocolate morsels, and whipping cream in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring often. Remove from heat; stir in butter until melted. Stir in pecans and vanilla; pour mixture into a medium bowl. Place bowl in larger bowl filled with ice. Cool mixture, stirring constantly, 6 minutes or until mixture is cool and slightly thickened.

Pour chocolate-pecan mixture evenly over cooled brownie layer; cover and chill at least 1 hour.

Run a knife around edge of pan, and release sides. Spread Chocolate Mousse evenly over chocolate-pecan layer. Chill 30 minutes before serving. Garnish, if desired. Store in refrigerator.

Created date

November 2004