Tuxedo Brownie Torte Recipe 55

TUXEDO BROWNIE TORTE RECIPE - (5/5)

Steps:

• 1 Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan. 2 Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely. 3 Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate. 4 In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes. 5 Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. 6 Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.

TUXEDO BROWNIE TORTE

Steps:

• Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
• Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
• Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.
• In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.
• Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.
• Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.

BROWNIE TORTE

Steps:

• Butter and flour an 8-inch round cake pan. In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips and the butter, stirring until the mixture is smooth. In a bowl whisk together the egg, the sugar, and the vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, the remaining 1/4 cup chocolate chips, and the walnuts. Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350°F oven for 15 to 20 minutes, or until a tester comes out clean. Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream.

BROWNIE TORTE

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.

BROWNIE TORTE

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.

TUXEDO FROSTED BROWNIES

Steps:

• In a large bowl, beat the eggs, oil, sugars, water and vanilla. Combine the flour, cocoa, salt and walnuts; stir into egg mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until center is set. Cool on a wire rack. Combine frosting and extract; spread over brownies. Chill for 30 minutes. , In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over frosting. Let stand until set before cutting.

BROWNIE TORTE

Steps:

• Preheat oven to 350 degrees.
• Mix together cake ingredients until smooth.
• Grease and flour 2 10"-diameter round pans, line them with wax paper which has also been greased and floured.
• Bake for 23 minutes at 350 degrees.
• Chill for one hour.
• For frosting:
• Chill a mixing bowl and, with an electric mixer, beat cream until it begins to thicken.
• Then, while mixing, gradually add sugar and coffee. Continue beating until stiff.
• Place one pan of brownies on a cake plate and use just short of half the frosting to ice the top and sides.
• Then, place other pan of brownies on top of first layer and use remaining icing on top and sides of the cake.

INDULGENT BROWNIE TORTE

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
• Make brownies as directed on box for cakelike brownies in a 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Trim sides if desired. Cut brownie crosswise into thirds; place one piece on serving plate.
• Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth.
• Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.