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
I would like to find a German torte recipe for a dessert I had in a restaurant lately. It was in a cupcake liner, was tasty like a cheesecake with a gel topping, sliced kiwi and strawberries in the topping. Hope you can help.
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and
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I hope these help
Jan
Here is a recipe that I received from a German Friend
Large Tart (tart pan)
Bake at 350 15-25 minutes
75 grams butter (1 tablespoon = 20 grams)
Cream butter, add sugars gradually, then eggs and salt. Add sifted flour and baking powder. Add only so much milk that dough drops heavly from spoon.
Grease tart pan. Spread dough evenly into pan. Bake at 350 for 15 to 25 minutes till golden brown and tooth picked to be sure it is baked.