Having my parents visit over the weekend was the perfect excuse to try a new recipe.
And – of course – that recipe needed to be a rich, decadent, and chocolate dessert worthy of a Papa Jim and Nana Shirley visit!
Dagmar took this challenge on willingly. She pulled out all of her favorite cookbooks and spent an hour looking for the perfect recipe.
(I know it was an hour – because she confessed to doing this while listening to a business DVD for school. I’m thinking she probably didn’t get much out of that lesson!)
From all of those cookbooks, she narrowed it down to 3 different chocolate desserts, and then asked her siblings to help her choose. All three of them voted for number 3, so of course, she made number 2! 🙂
Nobody complained when it was served though! It was just as rich and decadent as the picture promised – and the mocha cream on top was – as Dagmar put it, “One of the best spoonfuls I have ever put in my mouth, just saying…”
Yep. It was that good.
Mocha Brownie Nut Torte
(original recipe from The Hershey’s Chocolate Cookbook)
1 cup (2 sticks) butter
4 ounces of unsweetened baking chocolate, chopped
1 teaspoon vanilla
2 cups granulated sugar
1 cup flour
1 cup finely chopped pecans (we were out, so we substituted almonds)
1 – 8 ounce package cream cheese, softened
1 cup powdered sugar
1/2 cup chilled whipping cream
2-3 tablespoons powdered instant coffee
Heat oven to 350 degrees. Line bottom and sides of a 9 inch round cake pan with foil, extending the foil beyond the sides. Grease the foil.
Melt the butter and chocolate together in a double broiler. Stirring till combined. Let cool 5 minutes.
Beat eggs and vanilla in a large bowl until foamy. Gradually beat in the granulated sugar. Blend in the chocolate mixture. Fold in the flour and pecans.
Spread the mixture in the prepared cake pan and bake 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.
Remove the brownie from the pan using the aluminum foil. Discard the foil and place the brownie on a serving plate.
Beat the cream cheese and powdered sugar in a bowl until well-blended.
Beat whipping cream and instant coffee until stiff. Gradually fold in the cream cheese mixture, blending well.
At this point you can spread the luscious coffee cream over the brownie and refrigerate it until serving time.
Or you can do what we did – serve the brownie naked and let each guest put either the coffee cream on top, or just plain whipped cream, or both!
I’ve linked this post with Tasty Tuesday at Balancing Beauty and Bedlam and Tempt My Tummy Tuesday on Blessed With Grace.