Brownie Ganache Torte
- Yield 16 servings
- 1 1/4 cups Graham Cracker Crumbs
- 1/4 cup Almond Toffee Bits
- 1 tablespoon Packed Brown Sugar
- 1/4 cup Butter
- 1/2 cup Heavy Whipping Cream
- 1 tablespoon Coffee flavored liqueur or Irish Creme liqueur
- 1 cup Semisweet Chocolate Chips
- 1 box Fudge Toffee or Fudge Brownie mix (19.5 oz)
- 6 tablespoons Butter
- 3 tablespoons Water
- 3 large Egg Whites
- 1/2 cup Chopped Slivered Almonds,toasted
Lightly butter bottom only of a 10" springform pan or spray with cooking spray. In medium bowl, mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with a fork until crumbs are coated. Press in bottom of buttered pan.
In a 1 quart saucepan, heat whipping cream over medium-low heat until hot. Stir in liqueur. With a wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwavable bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze for 20 minutes.
Meanwhile, heat oven to 325 degrees. In a large bowl, mix brownie mix, 6 T melted butter and the water, beat 50 strokes with a spoon (mixture will be thick). In a small bowl, beat egg whites with an electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to the brownie mixture; beat with electric mixer on low speed just until blended, about 30 seconds. Remove crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over the top. Bake for 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). Cool on wire rack for 2 hours. Run knife around side of pan; remove side. Microwave reserved chocolate mixture on high for 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. If desired, top with whipped cream.