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Subject: [Bavarian Chocolate Torte] - October11, 2006



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*-=*=-*Bavarian Chocolate Torte*-=*=-*
   

1 package Devils Food cake mix
1 - 8 oz. pkg. cream cheese
2/3 c. brown sugar packed
1 tsp. vanilla
1/8 tsp. salt
2 c. whipped cream
2 Tbsp. grated chocolate

Mix and bake cake according to directions. Use 2 - 9" round cake pans. Cool in pans for 15 minutes. Remove from pans and cool.

In a bowl beat cream cheese, brown sugar, vanilla and salt, until fluffy. Fold in whipped cream. Split each layer into two horizontal layers. Place one on a serving plate. Spread with 1/4 of cream mixture. Repeat layers. Top with grated chocolate. Cover and refrigerate for 8 hours or overnight.


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*-=*=-*French Chocolate Brownie Torte*-=*=-*
   

1 box of brownie mix
Eggs & oil specified on the mix box
1 pint of fresh or frozen raspberries
Chambord raspberry liqueur

For the "frosting," a French Ganache

8 oz semi-sweet chocolate
4 oz whipping cream

Pour the brownie mix in a bowl. Put in the specified number of eggs (for regular brownies, NOT cake-like). Put in the specified amount of oil. Instead of the water, measure out & pour in the same amount of liqueur. Mix the brownies by hand until fully stirred. Carefully plop in the raspberries. Make sure they are not all in one blob. Gently fold the berries into the brownie mix. Spray springform pan with oil & pour in  brownie mix. Follow the time & temperature on the box for a 9x9-inch square pan, but use a round pan. You will probably add 5 minutes to the baking time because, when you add the liqueur & the fruit, it takes a little longer to bake. This dish will be moist.

Take brownies out to cool. Before you serve you will add ganache. If you want ganache to be warm & decadent, you can add it just before you serve. If you add it an hour or two ahead, it will still be very moist & runny but not warm.

To make ganache, chop up chocolate into small pieces. Put the pieces in a mixing bowl. Heat the cream in a small saucepan until it starts to bubble on the sides. When it'sbarely boiling, pour the cream over the chocolate. If you have a whisk, it's time to use it; otherwise you can use a fork. Stir together the cream & chocolate until it's smooth, dark, shiny, & irresistible. Stir until all chocolate chunks are melted, a minute or two. If you still have lumps, it means your cream was not hot enough. If this happens, you can zap it in your microwave for 30 seconds or so on high & stir again.

Get ready to pour ganache over the brownies. Place brownies on a platter. Remove the sides of your springform pan & then pour on the sauce. It will glisten until the chocolate sets. You can decorate the dessert too. Add raspberries on top or line the edge with pecans or walnuts.

Thank you DoniBee:)


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Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com








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