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Fudge Cappuccino Torte

Fudge Cappuccino Torte Brownie 1/4 cup hot water 1 teaspoon instant coffee granules 19 ounce package fudge brownie mix 1/4 cup oil 1/2 cup butter, room temperature 1/4 cup orange juice 2 large eggs 1 teaspoon finely grated fresh orange peel 4 oun...

Fudge Cappuccino Torte

Brownie

1/4 cup hot water

1 teaspoon instant coffee granules

19 ounce package fudge brownie mix

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1/4 cup oil

1/2 cup butter, room temperature

1/4 cup orange juice

2 large eggs

1 teaspoon finely grated fresh orange peel

4 ounces sweet dark chocolate or semi-sweet baking chocolate, finely chopped

Filling

1 cup sweetened condensed milk (not evaporated)

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6 ounces sweet dark chocolate or semi-sweet baking chocolate, finely chopped

2 egg yolks, slightly beaten

2 tablespoons orange juice

3/4 cup pecans, finely chopped

Topping

1 and 1/2 cups real whipping cream

3/4 cup powdered sugar

1/3 cup unsweetened cocoa

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2 tablespoons orange juice

1 teaspoon finely grated fresh orange peel

1/8 teaspoon salt

Heat over to 350 degrees. Grease bottom only of 9 or 10 inch springform pan and wrap lower half in foil, tightly around bottom edges.

In a small bowl, combine water and coffee granules and cool.

In large bowl, combine brownie mix, oil, butter, orange juice, eggs, orange peel and coffee water using a small electric mixer on low until well mixed. Stir in chocolate. Spread in greased pan.

Bake at 350 degrees for 35 to 45 minutes or until center is just set. Do not overbake. Cool on wire rack for 1 and 1/2 hours or until completely cooled.

To make the filling, in medium saucepan, combine sweetened condensed milk and chocolate. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir 2 tablespoons hot mixture into slightly beaten egg yolks to temper eggs. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Stir in orange juice and pecans. Refrigerate just until cool, about 25 minutes.

Spread cooled filling mixture over top of cooled brownie. Refrigerate at least one hour or until filling is set. To serve, run knife around sides of pan to loosen; remove sides of pan. Place on serving plate.

For topping, in large bowl, combine all ingredients and beat at low speed until blended. Beat at high speed until stiff peaks form. Pipe or spoon topping evenly over chilled filling.

Garnish with a choice of orange slices and mint leaves; chocolate leaves on each individual piece; or whipping cream piping on each slice and topped with a strawberry fan or raspberries and shaved chocolate.

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