BROWNIE TORTE

BROWNIE TORTE BROWNIE: 2 oz. unsweetened chocolate 1/2 c. butter 2 eggs 1 c. sugar 1 1/2 tsp. vanilla 1/2 c. flour

MOUSSE: 6 oz. semi-sweet chocolate 1 oz. unsweetened chocolate 1/3 c. hot water 3 egg yolks 1 1/2 tsp. vanilla 6 tbsp. softened butter 1 c. heavy cream

GLAZE: 2/3 c. semi-sweet chocolate chips 4 tbsp. butter 2 tsp. honey

nuts

Brownie base: Preheat oven to 350 degrees. Butter an 8 inch springform pan. Melt chocolate and butter over low heat. Transfer melted mixture to mixing bowl. Beat in eggs, sugar and vanilla until well blended. Mix in flour. Spread over bottom of pan. Bake for 25 minutes. Cool in pan. Mousse: Place both chocolates in food processor. Add hot water gradually through feed tube. Process until relatively smooth. Add egg yolks and vanilla through feed tube. Add butter, a few pieces at a time until well blended. Whip cream until stiff in another bowl. Fold chocolate mixture into whipped cream. Spread mousse over cooled brownie layer. Refrigerate several hours until set.

Glaze: Melt chocolate and butter in a heavy saucepan over low heat. Stir in honey and nuts. Cool mixture until just warm. Remove side of springform pan. Pour glaze over top of torte and let it run down the sides. Let it set before cutting. Serves 12.

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