Brownie Ganache Torte Recipe

Prepare to be amazed! This decadent Brownie Ganache Torte elevates a simple brownie mix into a bakery-worthy masterpiece. Impress your guests with this show-stopping dessert, perfect for dinner parties or special occasions. Don't be intimidated by the steps – the result is well worth the effort! This recipe, courtesy of Barbara Estabrook from Rhinelander, WI, was a Pillsbury Bake-Off winner (Hollywood, 2004).

Prep Time 60 mins
Cook Time 330 mins
Calories 381.5 kcal
Protein 7g
Rating 5.0 (2 Reviews)
Brownie Ganache Torte 34

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brownie Ganache Torte

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Brownie Ganache Torte? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Brownie Ganache Torte

  1. **Crust:**
  2. Lightly butter the bottom of a 10-inch springform pan or spray with cooking spray.
  3. 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.
  4. Press the crumb mixture firmly into the bottom of the prepared pan.
  5. **Chocolate Layer:**
  6. In a 1-quart saucepan, heat 1 cup heavy whipping cream over medium-low heat until hot (do not boil).
  7. Stir in 1 tablespoon of your favorite liqueur (optional).
  8. Remove from heat. Add 12 ounces (1 ½ cups) semi-sweet chocolate chips. Whisk until smooth and creamy.
  9. Pour ¼ cup of the chocolate mixture into a small microwave-safe bowl; set aside for drizzling.
  10. Pour the remaining chocolate mixture over the graham cracker crust and spread evenly.
  11. Freeze for 20 minutes.
  12. **Brownie Layer:**
  13. Preheat oven to 325°F (165°C).
  14. 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.
  15. Beat with a spoon for 50 strokes.
  16. 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.
  17. Gently fold the egg whites into the brownie batter using a spatula until just combined.
  18. Remove the crust from the freezer.
  19. Spread the brownie batter evenly over the chocolate layer.
  20. Sprinkle ½ cup sliced almonds evenly over the top.
  21. Bake for 45-60 minutes, or until the center is puffed and set, and the edges are firm. Do not overbake.
  22. Cool completely on a wire rack for at least 2 hours.
  23. Run a knife around the sides of the pan and remove the sides of the springform pan.
  24. **Finishing Touches:**
  25. Microwave the reserved chocolate mixture on high for 10-15 seconds, or until it reaches your desired drizzling consistency.
  26. Drizzle over the cooled torte.
  27. For room temperature serving, cool for an additional hour. Alternatively, refrigerate until serving time.
  28. If desired, top individual servings with unsweetened whipped cream.
  29. Enjoy with a cup of coffee!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

119g

Fat

74g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts American Oven Refrigerator Dinner Party Holiday Event Chocolate Stove Top New Years Thanksgiving Comfort Food Midwestern Taste Mood Equipment Number Of Servings Presentation Served Cold