Mocha Brownie Nut Torte

  1. Heat oven to 350.
  2. Line bottom and sides of 9-inch round cake pan with foil, extending foil beyond sides.
  3. Place butter and unsweetened baking chocolate in medium microwave safe bowl.
  4. Microwave at high 100% 1 minute; stir.
  5. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.
  6. Cool 5 minutes.
  7. Beat eggs and vanilla in large bowl until foamy.
  8. Gradually beat in granulated sugar.
  9. Blend in chocolate mixture; fold in flour and pecans.
  10. Spread mixture in preheated pan.
  11. Bake 40-45 minutes or until wooden pick inserted in center comes out clean.
  12. Cool completely in pan on wire rack.
  13. Use foil to lift brownie from pan; remove foil.
  14. Place brownie layer on serving plate.
  15. Beat cream cheese and powdered sugar in medium bowl until well blended.
  16. Beat whipping cream and instant coffee until stiff; gradually fold into cream cheese mixture, blending well.
  17. Spread over brownie layer.
  18. Cover; refrigerate until serving time.
  19. Just before serving, prepare chocolate glaze.
  20. Drizzle generous tablespoon glaze over top and down sides of each serving.
  21. Chocolate Glaze:.
  22. Place hershey's special dark baking chocolate and 1/2 c whipping cream in small microwave safe bowl.
  23. Microwave at high 30-45 seconds or until chocolate is melted and mixture is smooth when stirred.
  24. Cool slightly.

butter, baking chocolate, eggs, vanilla, sugar, flour, pecans, cream cheese, powdered sugar, whipping cream, powdered instant coffee, chocolate, whipping cream

Taken from www.food.com/recipe/mocha-brownie-nut-torte-253602 (may not work)

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