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.
BROWNIE TORTE
This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
Provided by WILDFLOWER12
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Butter and flour a 9 inch round cake pan.
- In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
- Stir in 1 cup chocolate chips until melted.
- Remove from heat and add sugar and eggs, and stir until blended.
- Stir in 1 teaspoon vanilla , flour, and nuts.
- Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
- Cool in pan 10 minutes. Then place on a cooling rack.
- To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
- Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g
FLUFFY PISTACHIO DESSERT
Conveys Christine Strouf of St. Nazianz, Wisconsin. "This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 2mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate, Fiber 4g protein.
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-PISTACHIO TORTE
With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
- In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
- Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
- Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.
Nutrition Facts : Calories 525 g, Fat 30 g, Fiber 3 g, Protein 8 g
PISTACHIO BROWNIE TOFFEE BARS
These coveted brownie bars are homey and chocolaty awesome. They've been a sought-after staple on Christmas cookie trays for years. -Troy Shaw, Warrenton, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat in flour, mixing well. Press onto bottom of a greased 15x10x1-in. baking pan., Bake until golden brown, 12-14 minutes. Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended., Spread brownie batter over hot crust. Bake until center is set, 14-16 minutes. Cool completely in pan on a wire rack., Spread melted chocolate over top; sprinkle with pistachios. Let stand until set. Cut into 36 bars.
Nutrition Facts : Calories 219 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 112mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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- 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.
- 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.
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