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Print this Recipe    Mocha Brownie Torte

Easy Mocha Brownie Torte

1 cup butter
4 oz. unsweetened baking chocolate, broken into pieces
4 eggs
1 tsp. vanilla extract
2 cup sugar
1 cup flour
1 cup finely chopped pecans
Mocha Cream Filling (recipe follows)
Semi-Sweet Glaze (recipe follows)

Heat oven to 350 degrees F. Line bottom and sides of two 9-inch
round pans with foil; grease foil. Melt butter and unsweetened
chocolate. Cool five minutes. In large bowl, beat eggs and vanilla
until foamy. Gradually add sugar, beating well. Blend in chocolate
mixture; fold in flour and pecans until blended. Spread half the
mixture into each prepared pan. Bake 20-25 minutes or until wooden
pick inserted in center comes out clean. Cool 5 minutes; using
foil, remove from pans to wire racks. Peel off foil and cool
completely. Place one layer on serving plate; spread with Mocha
Cream Filling. Glaze second with Semi-Sweet Glaze. Cover,
refrigerate until ready to serve.

To serve, gently place glazed layer on top of mocha filling layer.
Refrigerate leftover torte. 10-12 servings

Mocha Cream Filling: Reserve 2 tbls. from 1 cup cold whipping
cream for glaze. In small bowl, place remaining whipping cream,
3 tbls. powdered sugar and 2 tsp. powdered instant coffee, beat
until stiff.

Semi-Sweet Glaze: Melt 3 oz. semi-sweet baking chocolate and
reserved whipping cream together, just until chocolate is melted
and mixture is smooth when stirred.


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