Zutaten für Brownie Ganache Torte
- Graham Cracker Crumbs
- Almond Toffee Bits
- ¼ cup packed brown sugar
- Butter
- Heavy Whipping Cream
- Coffee Flavored Liqueur
- Semi Sweet Chocolate Chips
- Toffee Pieces
- amount specified on brownie mix box
- 2 large egg whites
- Slivered Almonds
- Whipped Cream
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Zubereitung von Brownie Ganache Torte
- **Crust:**
- Lightly butter the bottom of a 10-inch springform pan or spray with cooking spray.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup toffee bits, ¼ cup packed brown sugar, and ¼ cup (2 tablespoons) melted butter. Mix with a fork until crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- **Chocolate Layer:**
- In a 1-quart saucepan, heat 1 cup heavy whipping cream over medium-low heat until hot (do not boil).
- Stir in 1 tablespoon of your favorite liqueur (optional).
- Remove from heat. Add 12 ounces (1 ½ cups) semi-sweet chocolate chips. Whisk until smooth and creamy.
- Pour ¼ cup of the chocolate mixture into a small microwave-safe bowl; set aside for drizzling.
- Pour the remaining chocolate mixture over the graham cracker crust and spread evenly.
- Freeze for 20 minutes.
- **Brownie Layer:**
- Preheat oven to 325°F (165°C).
- In a large bowl, combine one 15.25-ounce box brownie mix, 6 tablespoons melted unsalted butter, and the amount of water specified on the brownie mix box.
- Beat with a spoon for 50 strokes.
- In a separate small bowl, beat 2 large egg whites with an electric mixer on high speed for 1-2 minutes, or until soft peaks form.
- Gently fold the egg whites into the brownie batter using a spatula until just combined.
- Remove the crust from the freezer.
- Spread the brownie batter evenly over the chocolate layer.
- Sprinkle ½ cup sliced almonds evenly over the top.
- Bake for 45-60 minutes, or until the center is puffed and set, and the edges are firm. Do not overbake.
- Cool completely on a wire rack for at least 2 hours.
- Run a knife around the sides of the pan and remove the sides of the springform pan.
- **Finishing Touches:**
- Microwave the reserved chocolate mixture on high for 10-15 seconds, or until it reaches your desired drizzling consistency.
- Drizzle over the cooled torte.
- For room temperature serving, cool for an additional hour. Alternatively, refrigerate until serving time.
- If desired, top individual servings with unsweetened whipped cream.
- Enjoy with a cup of coffee!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
119g
Fat
74g
Carbs
11g
