Royal Chocolate Torte Recipe
Prepare:
For the BROWNIE:
1 pack Fudge Brownie Mix
1/2 cup water
1/2 cup oil
2 eggs
1 cup coarsely chopped creme-filled chocolate sandwich cookies (Oreo
!)
!)For the MOUSSE:
6 tablespoons water
1 1/2 teaspoon unflavored gelatin
1/2 cup unsweetened cocoa
1 cup whipping cream
1 (5 oz) creamy white bar with almonds
, chopped (approximately 1 cup)
, chopped (approximately 1 cup)4 creme-filled chocolate sandwich cookies, chopped
For the DRIZZLE:
1/2 oz unsweetened chocolate
or white baking bar, melted
Here's How:
Heat oven to 350F. Lightly grease 10 inch spring-form pan
. In large bowl, combine brownie mix
, water, oil and eggs. Beat 50 strokes be hand. Stir in 1 cup chopped cookies. Spread into greased pan. bake at 350F for 43-53 minutes of until center is almost set. Cool for 1 hour.
Place 2 tablespoons of the water in a small bowl; add gelatin and let stand for 1 minute or until soften. Meanwhile, in small heavy saucepan, combine remaining 4 tablespoons water, sugar and cocoa over medium-low heat. Cook for 2-3 minutes until sugar dissolves, stirring occasionally. Reduce heat; add gelatin mixture. Stir until gelatin is completely dissolved. Cool to room temperature.
In a small bowl, beat whipping cream at medium speed until stiff peaks form; add gelatin mixture and beat on low speed until well blended. Fold in white bar, pecans and cookies. Spoon mousse over cooled brownie. Drizzle melted chocolate over mousse in lattice pattern. Cover; refrigerate at least 2 hours. remove sides of pan. Store in refrigerator. That's all! I hope you can follow! :
For the DRIZZLE:
1/2 oz unsweetened chocolate
or white baking bar, meltedHere's How:
Heat oven to 350F. Lightly grease 10 inch spring-form pan
. In large bowl, combine brownie mix, water, oil and eggs. Beat 50 strokes be hand. Stir in 1 cup chopped cookies. Spread into greased pan. bake at 350F for 43-53 minutes of until center is almost set. Cool for 1 hour.Place 2 tablespoons of the water in a small bowl; add gelatin and let stand for 1 minute or until soften. Meanwhile, in small heavy saucepan, combine remaining 4 tablespoons water, sugar and cocoa over medium-low heat. Cook for 2-3 minutes until sugar dissolves, stirring occasionally. Reduce heat; add gelatin
mixture. Stir until gelatin is completely dissolved. Cool to room temperature.In a small bowl, beat whipping cream at medium speed until stiff peaks form; add gelatin mixture and beat on low speed until well blended. Fold in white bar, pecans and cookies. Spoon mousse over cooled brownie. Drizzle melted chocolate over mousse in lattice pattern. Cover; refrigerate at least 2 hours. remove sides of pan. Store in refrigerator. That's all! I hope you can follow! :
Love, MYX
