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Mocha Brownie Nut Torte

Kraft Memeber Recipe
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Makes: 10 to 12 servings Total Time: 1 hr 30 min
Category: Cookies Sub Category: Brownies

what you need
  • 1 cup (2 sticks) butter
  • 1 bar (4 oz.) unsweetened baking chocolate, broken into pieces
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1 cup finely chopped pecans
  • 1 package (8 oz.) cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup chilled whipping cream
  • 2 to 3 teaspoons powdered instant coffee
  • 6 oz. (1 1/2 4-oz. bars) dark baking chocolate
  • 1/2 cup whipping cream
make it
1. Preheat oven to 350 degrees. Line bottom and sides of 9-inch round cake pan with foil, extending foil beyond sides. Grease foil.

2. Place butter and unsweetened baking chocolate in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Cool 5 minutes.

3. Beat eggs and vanilla in large bowl until foamy. Gradually beat in granulated sugar. Blend in chocolate mixture; fold in flour and pecans. Spread mixture in prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

4. Use foil to lift brownie from pan; remove foil. Place brownie layer on serving plate. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream and instant coffee until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time.

5. Just before serving, prepare CHOCOLATE GLAZE. Place 6 dark baking chocolate and whipping cream in small microwave-safe bowl. Microwave at HIGH 30 to 45 seconds or until chocolate is melted and mixture is smooth when stirred. Cool slightly. Drizzle generous tablespoon glaze over top and down sides of each serving.
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