Easy Mocha Brownie Torte
1 cup butter
4 ounces unsweetened baking chocolate, chopped
1 teaspoon vanilla
2 cups sugar
1 cup flour
1 cup finely chopped pecans
MOCHA CREAM FILLING:
1 cup whipping cream
3 tablespoons powdered sugar
2 teaspoons powdered instant coffee
3 ounces semisweet chocolate
Heat oven to 350ºF. Line bottom and sides of two 9-inch round pans with foil; grease foil. Melt butter and unsweetened chocolate. Cool five minutes. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar, beating well. Blend in chocolate mixture; fold in flour and pecans until blended. Spread half the mixture into each prepared pan.
Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; using foil, remove from pans to wire racks. Peel off foil and cool completely. Place one layer on serving plate; spread with Mocha Cream Filling. Glaze second with Semi-Sweet Glaze. Cover, refrigerate until ready to serve. To serve, gently place glazed layer on top of mocha filling layer. Refrigerate leftover torte. 10-12 servings
Mocha Cream Filling: Reserve 2 tbls. from 1 cup cold whipping cream for glaze. In small bowl, place remaining whipping cream, 3 tbls. powdered sugar and 2 tsp. powdered instant coffee, beat until stiff.
Semi-Sweet Glaze: Melt 3 oz. semi-sweet baking chocolate and reserved whipping cream together, just until chocolate is melted and mixture is smooth when stirred.