Brownie Ganache Torte

Total Time: 5 hrs 30 mins Preparation Time: 40 mins Cook Time: 4 hrs 50 mins

Ingredients

• Servings: 16
• 1 1/4 cups graham cracker crumbs
• 1/4 cup almond toffee bits
• 1 tablespoon packed brown sugar
• 1/4 cup butter, melted
• 1/2 cup heavy whipping cream
• 1 tablespoon coffee-flavored liqueur or 1 tablespoon strong brewed coffee
• 1 cup semi-sweet chocolate chips
• 1 (19 1/2 ounce) box pillsbury brownie classic fudge toffee pieces or 1 (19 1/2 ounce) box traditional fudge brownie mix
• 6 tablespoons butter, melted
• 3 tablespoons water
• 3 egg whites
• 1/2 cup chopped slivered almonds, toasted*
• unsweetened whipped cream (optional)

Recipe

• 1 crust:.
• 2 lightly butter bottom only 10-inch springform pan or spray with cooking spray.
• 3 in medium bowl, mix graham creacker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated.
• 4 press in bottom of buttered pan.
• 5 chcolate layer:.
• 6 in 1-quart saucepan, heat whipping cream over medium-low heat until hot.
• 7 stir in liqueur.
• 8 with wire whisk, stir in chocolate chips until smooth.
• 9 remove from heat.
• 10 place 1/4 cup chocolate mixture in small microwaveable bowl; set aside for drizzle.
• 11 pour and carefully spread remaining chocolate mixture over crust.
• 12 freeze for 20 minutes.
• 13 filling:.
• 14 heat oven to 325ºf.
• 15 in a large bowl, mix brownie mix, 6 tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick).
• 16 in a small bowl, beat egg whites with electric mixer on high speed 1-2 minutes or until soft peaks form.
• 17 add brownie mixture, beat with electric mixer on low speed just until well blended, about 30 seconds (batter will appear lumpy).
• 18 remove crust from freezer.
• 19 spread batter over chocolate layer.
• 20 sprinkle almonds evenly over top.
• 21 bake at 325ºf for 45-60 minutes or until center is puffed and set and edges are firm (middle will be soft).
• 22 do not overbake.
• 23 cool on wire rack 2 hours.
• 24 run knife around side of pan; remove side.
• 25 microwave reserved chocolate mixture on high for 10-15 seconds until desired drizzling consistency; drizzle over torte.
• 26 to serve at room temperature, cool an aditional hour.
• 27 or refrigerate until serving time.
• 28 if desired, top individual servings with unsweetened whipped cream.
• 29 now, sit down and enjoy with a cup of coffee!
• 30 *to toast chopped almonds, spread on cookie sheet; bake at 325ºf for 6-8 minutes, striing once, until golden brown. (this can be done while making the crust or chocolate layer).