Maple Mocha Brownie Torte Recipes

Steps:

• Preheat oven to 350°. Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour into two greased 9-in. round baking pans. , Bake 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in the brown sugar, maple flavoring and vanilla. , Spread 1-1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2- 8 inch round cake pans.
• Line each with a wax paper circle and grease again.
• Combine brownie mix, eggs and water and mix well.
• Stir in pecans.
• Spread batter evenly in the prepared pans.
• Bake for 15 to 18 minutes.
• Cool for 5 minutes and remove from pans to cool completely on racks.
• Peel waxed paper from layers.
• Beat whipping cream until foamy.
• Gradually add sugar and coffee, beating until stiff peaks form.
• Spread whipped cream mixture on bottom brownie layer.
• Top with remaining layer and finish frosting sides and top with whipped cream mixture.
• Chill until serving time.

Steps:

• Prepare batter for brownie mix according to package directions, for cake-like brownies.
• Stir in walnuts, and pour into 2 greased 9-inch round baking pans.
• Bake 350 degrees for 20-22 minutes, or until a toothpick inserted comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat cream, and coffee granules until stiff peaks form.
• Gradually beat in brown sugar, maple flavoring, and vanilla.
• Spread 1 1/2 cups of mixture over brownie layer, and top second layer.
• Spread the remaining cream cheese mixture over top and sides of torte.
• Garnish with the chocolate curls, or walnuts if desired.
• Store in the refrigerator.

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts., Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely., In a bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.

Steps:

• Heat oven to 350.
• Grease and flour 2 round layer pans (9").
• Blend brownie mix (dry), water and eggs.
• Stir in nuts.
• Spread in pans.
• (This will look skimpy but persevere.) Bake 20 minutes. Be careful not to overbake. Check at 15 minutes.
• Cool 5 minutes in pans; remove from pans and place layers on wire racks to cool thoroughly.
• In chilled bowl, beat cream until it begins to thicken.
• Gradually add sugar and coffee; continue beating until stiff.
• Fill layers with 1 cup of the whipped cream mixture.
• Frost with remaining whipped cream mixture.
• Sprinkle with shaved chocolate or chocolate curls.
• Chill at least 1 hour before serving.

Steps:

• Heat oven to 350°F. Line 9-inch round cake pan with waxed paper or parchment paper; grease paper with shortening or cooking spray.
• In medium bowl, beat sugar, cocoa and margarine with spoon until well blended. Stir in cake meal, almonds, instant coffee and water until smooth (batter will be thick).
• In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into chocolate mixture until well blended. Spread mixture evenly in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.
• Just before serving, place torte on serving plate. Top with sliced strawberries; brush with melted jelly. Store covered in refrigerator.

Steps:

• Heat oven to 350 degrees.
• Line a 13x9 pan with foil, extending it 2 inches over the sides of the pan.
• Spray lightly with cooking spray.
• Stir together the mix, water, oil and eggs until well blended.
• Pour into prepared pan and bake according to package directions.
• Cool cpmpletely, about an hour.
• Remove from pan by lifting the foil.
• Cut brownie in half lengthwise.
• Peel one piece away from foil and place on a plate.
• Microwave frosting following directions on the tub.
• Pour half of frosting on top of brownie on the plate.
• Top with about half of the toffee pieces.
• Put other brownie half on top.
• Pour the rest of the frosting on top, spreading if necessary.
• Top with the other half of the toffee bits.
• *The original recipe did not call for toffee, but used 1/2 cup of chopped peanut butter cups on the top.