Wednesday, March 26, 2014

Espresso brownie torte

For the frosting:
  • 1 1/2 cups chilled heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water, chilled
For the filling:
  • 8 ounces mascarpone cheese
  • 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water
  • 1/4 cup confectioners’ sugar
  • 1 teaspoons vanilla extract
  • Pinch of salt
  • 1/2 cup reserved frosting (above)
For garnish:
  • 1 cups chopped toffee bits or chopped toffee bars
Make brownies (from a mix) in a 13 x 9 pan and cool completely.

To make the frosting: Whip the chilled heavy cream on medium-high speed until medium-soft peaks form.  Blend in the sugar, vanilla, and espresso mixture. Continue to whip until stiff peaks form. Refrigerate the frosting, reserving 1/2 cup for use in the filling.

To make the filling: Combine the mascarpone, espresso liquid, sugar, vanilla, and salt.  Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1/2 cup of frosting with a spatula.

To assemble the torte: Cut brownie into three pieces of the same size. Lay 1 of pieces on a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie and top with the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with a thick layer of the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Refrigerate until ready to serve.

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