Mexican Mocha Torte
Garnish this decadent torte with chocolate-covered espresso beans for a tasty touch!
- Nonstick cooking spray with flour
- 1 cup semi-sweet chocolate morsels, divided
- 1/3 cup vegetable oil
- 1 pkg (18-20 oz) fudge brownie mix
- 3 eggs
- 1/4 cup water
- 1 1/2 tsp Korintje Cinnamon
- 4 oz cream cheese, softened
- 2 tbsp instant coffee granules dissolved in 1 tbsp hot water
- 3/4 cup powdered sugar
- 2 1/2 cups thawed frozen whipped topping, divided
- Chocolate-covered espresso beans (optional)
Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of Parchment Paper over centers of pans; set aside. Combine 3/4 cup of the chocolate and oil in Small Batter Bowl. Microwave on HIGH 30 seconds or until melted; stir. In Stainless (4-qt.) Mixing Bowl, combine melted chocolate mixture, brownie mix, eggs, water and cinnamon. Divide batter between pans. Bake 9-11 minutes or until centers feel firm to the touch. Remove pans to Stackable Cooling Rack; let stand 5 minutes. Invert one torte onto serving platter. Invert second torte onto cooling rack. Cool completely.
Whisk together cream cheese and dissolved coffee in Classic Batter Bowl. Add sugar; mix well. Fold in 2 cups of the whipped topping. Chill in freezer 5 minutes. For ganache, add remaining whipped topping to Small Micro-Cooker®. Microwave on HIGH 30 seconds; add remaining chocolate and stir until melted.
Attach open-star tip to Easy Accent® Decorator; fill with 3/4 cup of the filling. Spread remaining filling into well of torte on platter. Carefully place second torte well-side up over filling. Spread ganache into well. Pipe rosettes over ganache; garnish with espresso beans, if desired.
- 12 servings
Nutrients per serving:
Calories 440, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 65 mg, Carbohydrate 59 g, Protein 4 g, Sodium 200 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 3 fruit, 4 fat (4 carb)
Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.