Chocoholic's Dream Torte

recipe
This rich dessert made with dark, fudgy brownies smothered in thick, creamy chocolate and pecans will make any chocolate lover beg for more.
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Yield:

Makes 10 to 12 servings

Recipe from

Oxmoor House

Recipe Time

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

Ingredients

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

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.

Note:

Dorothy Lacefield, Carrollton, Texas,

Southern Living Cook-Off Cookbook

July 2004
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