Saturday, October 17, 2009


Nonstick cooking spray with flour
1 package (18-21 ounces) traditional or chewy brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs
1/2 teaspoon peppermint extract
2 packages (4.67 ounces each) crème de menthe chocolate candies, unwrapped, divided (56 pieces total)
1 container (12 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened

1. Preheat oven to 350 F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Bowl, combine brownie mix, oil, water, eggs and peppermint extract; mix well. Immediately divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.

2. Meanwhile, for ganache, combine 12 of the candies and 3/4 cup of the whipped topping. Microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside. Remove pans from oven; cool in pans 5 minutes. Invert onto cooling rack and cool completely, about 8 minutes.

3. Meanwhile, for filling, combine 36 of the remaining candies and 1 cup of the whipped topping; microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval. Whisk cream cheese until well blended; whisk in chocolate mixture until smooth. Fold remaining whipped topping into filling in two additions.

4. Attach open star tip to Easy Accent(R) Decorator; fill with 3/4 cup of the filling and set aside. To assemble torte, transfer one brownie to Platter. Spread remaining filling into brownie well. Place top brownie layer well-side up over filling. Spread reserved ganache over brownie 1/2 inch from edge of well. Pipe a decorative border around ganache inside edge of well. For garnish, cut remaining eight candies in half crosswise and arrange around border.

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