Buttery graham cracker crust, chocolate-chip-brownies, melt-in-your-mouth mocha glaze - what's not to love? And despite the different steps, it's a total breeze to make. Guests always ask for the recipe. Don't pass this one by!
Chocolate Layer:
Filling:
Spray bottom only of 10-inch springform pan with no-stick cooking spray. Mix graham cracker crumbs, toffee bits, brown sugar, and 1/4 cup melted butter in medium bowl with fork until crumbs are coated. Press in bottom of buttered pan.
Heat heavy cream in 1 quart saucepan over medium-low heat until hot. Stir in coffee. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwave-safe bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
Heat oven to 325 degrees F. Mix brownie mix, 6 tablespoons melted butter and water in large bowl; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture; beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy). Stir in 1/2 cup chocolate chips.
Remove crust from freezer. Spread batter over chocolate layer.
Bake 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT overbake. Cool on wire rack 2 hours.
Run knife around side of pan; remove side. Microwave reserved chocolate mixture on high 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour, or refrigerate until serving time. Top individual servings with unsweetened whipped cream, if desired.
Source: Pillsbury Baking, slightly modified
By Natasha from Boston, MA
Great chocolate and mint combo. Beat egg whites and salt in mixer bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating well until glossy. Beat in vanilla. Fold in crumbs and walnuts.
Start heating oven to 350 degrees F. Sift together into a bowl the flour, sugar, salt, baking powder, and soda. Stir in the nuts, dates and cranberries, and the orange rind. . .
Combine sugars, butter and cinnamon. Put apples into unbaked pie shell. Evenly distribute topping over apples.
In a bowl, beat eggs until thick and lemon colored. Gradually beat in sugar and vanilla. Fold in flour and baking powder.
Cream together sugar, butter, and vanilla. Blend in flour. Pat into bottom and 1 1/2 inches up sides of greased 11x7 inch pan. Pare, core, and slice apples; turn apples into shallow pan.
Thoroughly cream sugar and shortening. Sift flour with salt, baking powder and soda. Add to creamed mixture alternately with buttermilk. Add nuts, dates, cranberries, and orange rind.
Preheat oven to 325 degrees F. Butter a jellyroll pan. Line bottom with wax paper; butter wax paper; set aside.
Preheat oven to 375 degrees F. Mix together margarine, flour, nuts, and 1/2 the cinnamon. Press into a baking dish and bake till lightly brown.
Coat a 9 inch torte pan with removable bottom with cooking spray, and set aside. Beat eggs at medium speed of an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until soft peaks form and sugar dissolves (about 10 minutes).
Love this because I love strawberries! Very yummy! Combine melted butter and 1 cup crumbs in bowl; mix well. Press over bottom of 8x8 inch dish. Combine remaining softened butter and confectioners' sugar in mixer bowl.
For crust, combine cookie crumbs and butter in medium bowl; press onto bottom of greased 10 inch springform pan fitted with flat bottom.
Preheat oven to 350 degrees F. Melt chocolate in water over low heat, stirring constantly. Remove from heat. Stir in butter until completely melted. Blend in sugar. Cool.
Preheat oven to 350 F. Beat eggs until light. Gradually add sugar; beat until thick and lemon-colored. Sift together flour, baking powder, and salt. Fold into egg mixture.
