Brownie Ganache Torte

Prep Time: 60 min
Cook Time: 60 min
Ready Time: 240 min
Yield: 16 Servings

Ingredients

Crisco® Butter Flavor No-Stick Cooking Spray

CRUST

1 1/4 cups graham cracker crumbs
1/4 cup almond toffee bits
1 tablespoon brown sugar
1/4 cup butter, melted

CHOCOLATE LAYER

1/2 cup heavy cream
1 tablespoon Folgers® French Roast Coffee, strongly brewed
1 cup (6 oz. pkg.) semi-sweet chocolate chips

FILLING

1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
6 tablespoons butter, melted
3 tablespoons water
3 large egg whites
1/2 cup chopped slivered almonds, toasted*

TOPPING

Unsweetened whipped cream (optional)

Preparation Directions

SPRAY bottom only of 10-inch springform pan with no-stick cooking spray. Mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter in medium bowl with fork until crumbs are coated. Press in bottom of buttered pan.
HEAT heavy cream in 1-quart saucepan over medium-low heat until hot. Stir in coffee. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwave-safe bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
HEAT oven to 325°F. Mix brownie mix, 6 tablespoons melted butter and water in large bowl; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture; beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy).
REMOVE crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.
BAKE 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE. Cool on wire rack 2 hours.
RUN knife around side of pan; remove side. Microwave reserved chocolate mixture on HIGH (100% power) 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. Top individual servings with unsweetened whipped cream, if desired.
TIP To toast chopped almonds, spread on cookie sheet; bake at 325°F. for 6 to 8 minutes, stirring once, until light golden brown.

Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of torte), Calories 350 (Calories from Fat 170), Total Fat 19g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 30mg, Sodium 220mg, Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 28g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 2%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.