Mocha Brownie Torte
Indulge in decadence with this Mocha Brownie Torte, a show-stopping dessert that combines rich, fudgy brownie layers with luxuriously smooth mocha cream filling and a hint of coffee for bold, irresistible flavor. This recipe features the perfect marriage of semisweet chocolate, cocoa powder, and melted dark chocolate, creating a deep, chocolatey base that is complemented by the velvety cream cheese filling infused with coffee notes. A drizzle of dark chocolate adds a decorative flair, while a dusting of cocoa powder completes this elegant treat. Ideal for celebrations or special occasions, this torte is chilled for a creamy texture and bold flavor that will leave your guests craving more. With minimal prep time and a gorgeous presentation, the Mocha Brownie Torte is a must-make dessert that strikes the perfect balance between indulgence and sophistication.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Semisweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 2 teaspoons Vanilla extract
- 4 units Large eggs
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Salt
- 240 ml Heavy cream
- 2 teaspoons Instant coffee granules
- 50 grams Powdered sugar
- 225 grams Cream cheese, softened
- 100 grams Dark chocolate, melted
- 1 tablespoon Cocoa powder (for dusting)
Instructions
Preheat the oven to 175°C (350°F). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a microwave-safe bowl, melt the butter and semisweet chocolate chips in 30-second intervals, stirring until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together granulated sugar, brown sugar, and vanilla extract. Gradually whisk in the eggs, one at a time, until combined.
Add the melted chocolate mixture to the sugar mixture and mix until smooth.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared springform pan and spread evenly. Bake for 25 minutes, or until the center is set but still slightly fudgy. Remove from the oven and allow it to cool completely in the pan.
While the brownie layer cools, prepare the mocha cream filling. In a small bowl, combine the heavy cream and instant coffee granules, stirring until dissolved.
In a separate mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy. Gradually add the coffee-infused cream, continuing to mix until the filling is creamy and well combined.
Once the brownie base is completely cool, spread the mocha cream filling evenly over the top.
Drizzle the melted dark chocolate over the mocha cream and swirl lightly with a knife for a decorative effect.
Refrigerate the torte for at least 2 hours to set.
Before serving, carefully remove the torte from the springform pan and sift cocoa powder over the top for garnish. Slice and serve chilled.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 40.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
