The best delicious Mocha Brownie Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mocha Brownie Torte recipe today!
Hello my friends, this Mocha Brownie Torte recipe will not disappoint, I promise! Made with simple ingredients, our Mocha Brownie Torte is amazingly delicious, and addictive, everyone will be asking for more Mocha Brownie Torte.
What Makes This Mocha Brownie Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mocha Brownie Torte.
Ready to make this Mocha Brownie Torte Recipe? Let’s do it!
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1 c (2 sticks) butter
4 Bars; (4 oz.) Hersheys
-Unsweetened Baking choc.,
-broken into pieces
4 Eggs
1 Tesapoon vanilla
2 c Sugar
1 c Flour
1 c Finely chopped pecans
MOCHA CREAM FILLING
1 c COLD Whipping cream; reserve
-2 TB for glaze
3 tb Powdered sugar
2 ts Powdered instant coffee
SEMI-SWEET GLAZE
3 Bars; (3 ounces) semi-sweet
-choc, broken into pieces
Reserved whipping cream
1. Heat oven to 350′. Line bottom and sides of two 9-inch round baking pans
with foil. Grease foil.
2. In small microwave-safe bowl, place butter & unsweetened choc. Microwave
at high 1 min; stir. Mocrowave addit’l 30 seconds at a time until mixture
is melted when stirred, cool 5 min.
3. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar,
beating well. Blend in choc. mixture; fold in flour & pecans until blended.
Spread half of mixture into each prepared pan. Bake 20-25 min. or until
wooden pick inserted in center comes out clean. Cool 5 min. Using foil,
remove pans to wire racks. Peel off foil; cool completely.
4. Place one layer on serving plate; spread with Mocha Cream Filling. Glaze
second layer with Semi-sweet glaze. Cover, refrigerate until ready to
serve. To serve, gently place glazed layer on top of mocha filling layer.
Refrigerate leftover cake.
Mocha Cream Filling: Reserve 2 T. from 1 c. COLD Whipping cream, for glaze.
In small bowl place remaining whipping cream, 3 T. powdered sugar & 2 tsp.
powdered instant coffee; beat until stiffened.
Semi-Sweet Glaze: In small microwave-safe dish, place 3 bars (3 ounces)
semi-sweet choc., broken into pieces and reserved whipping cream. Microwave
on high 30-45 seconds or just until choc. is melted and mixture is smooth
when stirred.
Yields
1 Servings
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