Toffee Bar Brownie Torte Recipe

Toffee Bar Brownie Torte Recipe photo by Taste of Home

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Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.—Megan Byers, Wichita, Kansas

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Toffee Bar Brownie Torte Recipe

Prep: 45 min. Bake: 25 min. + cooling

Yield: 16 Servings

45 25 70

Ingredients

2 cups butter, cubed
16 ounces bittersweet chocolate, chopped
3 cups sugar
8 eggs, lightly beaten
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
FILLING AND FROSTING:
1/4 cup instant espresso powder
4 teaspoons boiling water
3 cups heavy whipping cream
1 cup confectioners' sugar, divided
3 teaspoons vanilla extract, divided
2 cartons (8 ounces each) Mascarpone cheese
1/8 teaspoon salt
1 package (8 ounces) toffee bits

Directions

Grease three 9-in. round baking pans and line with parchment paper; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool.
In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans.
Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting.
In another large bowl, combine the cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed for 2 minutes or until fluffy. Fold in reserved whipped cream mixture.
Place one brownie layer on a serving plate; spread with half of the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator. Yield: 16 servings.

To Make Ahead: Brownie layers can be made a day in advance. Store each layer in a resealable plastic bag at room temperature.

Nutritional Facts 1 slice equals 1,101 calories, 85 g fat (48 g saturated fat), 303 mg cholesterol, 417 mg sodium, 84 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Toffee Bar Brownie Torte in Taste of Home Christmas Annual Annual 2012, p138