PISTACHIO MOUSSE BROWNIE TORTE
Source: Pillsbury Bake-Off Contest "When the celebration calls for a stunning dessert, look no further than rich brownie layers filled with a nutty mousse."
Provided by Mom2Rose
Categories Dessert
Time 3h45m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F
- Lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
- Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
- In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
- Spread half of batter (1 1/2 cups) evenly in each pan.
- Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
- Cool in pans on cooling racks 10 minutes.
- Run knife around edge of pans to loosen.
- Place cooling rack upside down on 1 pan; turn rack and pan over.
- Remove pan and parchment paper.
- Repeat with second brownie layer.
- Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
- Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
- In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy; stir in nuts.
- Cover; refrigerate.
- Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
- On serving plate, place 1 brownie layer, cut side down.
- Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
- Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
- Top with remaining brownie layer, cut side down.
- Refrigerate torte while making glaze.
- In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan.
- Remove from heat.
- Add chocolate; stir constantly until smooth.
- Stir in vanilla and corn syrup.
- Remove from heat; let stand 10 minutes.
- Stir glaze; spoon over top of torte, allowing some to run down side.
- Return torte to refrigerator while making garnish.
- In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form.
- Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
- Refrigerate at least 30 minutes before serving.
- Cover and refrigerate any remaining torte.
PISTACHIO MOUSSE BROWNIE TORTE
This is not for the chocolate gooey/rich faint of heart lol.I found this on a Pillsbury recipe website. So kudos must go to them.I did however make my brownie from scratch.This was a fun cake to bake and my family adored it.It surely didnt last long.It has been added as a must have at all get togethers.I hope yall enjoy it as...
Provided by Tammy Lanier
Categories Puddings
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350°F. Lightly spray bottom of 2 (8-inch) round cake pans with CRISCO® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
- 2. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread half of batter (1 1/2 cups) evenly in each pan.
- 3. Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool in pans on cooling racks 10 minutes. Run knife around edge of pans to loosen. Place cooling rack upside down on 1 pan; turn rack and pan over. Remove pan and parchment paper. Repeat with second brownie layer. Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
- 4. Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish. In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy. Stir in nuts. Cover; refrigerate.
- 5. Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers. On serving plate, place 1 brownie layer, cut side down. Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie. Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse. Top with remaining brownie layer, cut side down. Refrigerate torte while making glaze.
- 6. In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan. Remove from heat. Add chocolate; stir constantly until smooth. Stir in vanilla and corn syrup; let stand 10 minutes. Stir glaze; spoon over top of torte, allowing some to run down side. Return torte to refrigerator while making garnish.
- 7. In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form. Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte. Refrigerate at least 30 minutes before serving. Cover and refrigerate any remaining torte.
BROWNIE TORTE
This is a rich chocolate dessert that is so simple to make, looks impressive and tastes divine. The original recipe came from the Betty Crocker site. The hour cooling time is not included in the prep time shown.
Provided by Junebug
Categories Dessert
Time 44m
Yield 8-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 290.5, Fat 24, SaturatedFat 7.5, Cholesterol 67.9, Sodium 107.5, Carbohydrate 17.6, Fiber 0.4, Sugar 17.1, Protein 2.5
BROWNIE TORTE
My mother-in-law first shared this recipe, and now it's often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. -Candace McClure, Brookville, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 586 calories, Fat 38g fat (22g saturated fat), Cholesterol 134mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
MOCHA BROWNIE TORTE
The first time I made this, when it came out of the oven I thought I had made a mistake but I thought, what the hey, I will finish it off! I'm glad I did. It has become a favorite with family and friends alike. It is an attractive rich chocolate dessest that is very easy to make. And so delicious!
Provided by bert2421
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
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.
MOCHA BROWNIE TORTE
This is a lovely and rich but easy to make torte. Starts with a mix and comes out delicious...looks and tastes completely homemade!
Provided by Karen..
Categories Dessert
Time 38m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
PISTACHIO TORTE
This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.
Provided by Teaspoon
Categories For Large Groups
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix together the flour, butter and nuts.
- Press in the bottom of a 9 x 13 pan.
- Bake at 325 for 15 minutes.
- Let cool.
- Mix the cream cheese, powdered sugar and 1 cup cool whip.
- Spread on top of crust.
- Mix well the pudding and milk.
- Pour on top of cream cheese mixture and let set.
- Top with remaining cool whip.
- May top with chopped nuts if desired.
CHOCOLATE BROWNIE TORTE
One rainy day, with nothing on hand but a box of brownie mix, I decided to experiment..the result this easy yummy torte! People will think you spent hours creating this beautiful 4 layer torte, but really ou only spent 1. The thick brownie contrasts beautifully with the mint whipped filling making a perfect dessert!
Provided by Crunchycookie23
Categories Dessert
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Prepare brownies according to box, however pour the mix into two round 8 by 8 cake pans. Make sure you grease the pans, and bake according to box. (Use the time that is on the box for the 8 by 8 pans) The mix isn't supposed to fill the pans completely, just about halfway.
- After taking out the brownies, and letting them cool completely, you can start the whipped filling. Begin by setting a large bowl and the beaters into your freezer for a couple of minutes.
- Pour heavy cream into the chilled bowl and beat on high untill it begins to thicken.
- Add the sugar, the vanilla, and the peppermint extract if desired. Beat the mixture untll, light and fluffy, and resembles whipped cream.
- Remove one brownie from pan, and set on a platter. Thickly cover it with whipped filling, then but the other brownie on top, cover that one too.
- Decorate top with shavened chocolate or mint leaves.
- ENJOY!
Nutrition Facts : Calories 547.6, Fat 32.5, SaturatedFat 10.4, Cholesterol 67.2, Sodium 259.3, Carbohydrate 64.4, Sugar 3.1, Protein 4.5
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