Coffee Brownie Torte
Coffee enhances the flavor of chocolate; needless to say, this flavor combo is a perfect match. This brownie torte is gooey and soft, and has enough coffee flavor to notice it on your first bite.
Servings: -in torte
Ingredients
Brownie torte
- 1/2 Cup unsalted butter
- 4 ounces 113 g unsweetened chocolate, in chunks
- 3 large eggs room temperature
- 1 3/4 Cup granulated sugar
- 1/4 Cup instant coffee powder
- 1/4 Cup warm water
- 2 teaspoons vanilla extract
- 1 Cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Cup semi-sweet chocolate chips
Topping
- 1/2 Cup heavy whipping cream warm
- 2 teaspoons instant coffee powder
- 8 ounces 1 package cream cheese, softened
- 1 Cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 tablespoon Cocoa powder for garnish optional
Instructions
Coffee Brownie
- Pre-heat oven to 350 F. Line the bottom of a 9-in round cake pan with parchment paper and grease and dust the sides with butter and cocoa powder
- Melt butter and chocolate in the microwave for 40 seconds and stir. If necessary microwave additional 15 seconds at a time, stirring after each heating until smooth1/2 Cup (113.5 g) unsalted butter, 4 ounces (113.4 g) 113 g unsweetened chocolate, in chunks
- Combine butter and chocolate mix with eggs, sugar, coffee powder, water and vanilla, until well combined. Stir in flour, baking powder and salt. Fold in chocolate chips3 large eggs, 1 3/4 Cup (350 g) granulated sugar, 1/4 Cup (59.1 g) instant coffee powder, 1/4 Cup (59.1 ml) warm water, 2 teaspoons vanilla extract, 1 Cup (125 g) all-purpose flour, 1/2 teaspoon (0.5 teaspoon) baking powder, 1/2 teaspoon (0.5 teaspoon) salt, 1 Cup (180 g) semi-sweet chocolate chips
- Pour mix into prepared pan and bake for 40-45 min. Toothpick inserted in the middle should come out with smudges and crumbs, but not wet. Remove from oven and let cool completely
Topping
- Combine cream and coffee powder until coffee granules dissolve, and refrigerate. It needs to be completely cooled before using1/2 Cup (118.3 ml) heavy whipping cream, 2 teaspoons instant coffee powder
- Beat cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy (about 1 minute)8 ounces (226.8 g) 1 package cream cheese, softened, 1 Cup (120 g) powdered sugar, 1 teaspoon vanilla extract
- If possible switch to a whisk attachment. Add cream with coffee and beat until stiff
- Spread over cooled tart and dust with cocoa powder. Refrigerate if not serving immediately1 tablespoon Cocoa powder for garnish
Notes
Coffee Brownie Torte
Nutrition
Serving: 1g | Calories: 473kcal | Carbohydrates: 59g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 257mg | Fiber: 1g | Sugar: 48g
