Brownie Ganache Torte

Yield: 16 servings

Ingredients:

Crisco® Butter No-Stick Cooking Spray

CRUST
1 1/4 cups graham cracker crumbs
1/4 cup almond toffee bits
1 tablespoon brown sugar
1/4 cup butter or margarine, melted

CHOCOLATE LAYER
1/2 cup heavy whipping cream
1 tablespoon strong brewed coffee
1 cup semi-sweet chocolate chips

FILLING
1 package Pillsbury® Classic Fudge Brownie
6 tablespoons butter or margarine, melted
3 tablespoons water
3 large egg whites
1/2 cup chopped slivered almonds, toasted

TOPPING
Unsweetened whipped cream (optional)

Preparation Directions:

1. Spray bottom only of 10-inch springform pan with no-stick spray. In medium bowl, mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated. Press in bottom of buttered pan.

2. In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Stir in coffee. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwaveable bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.

3. Meanwhile, heat oven to 325°F. In large bowl, mix brownie mix, 6 tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture, beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy).

4. Remove crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.

5. Bake for 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE. Cool on wire rack 2 hours.

6. Run knife around side of pan; remove side. Microwave reserved chocolate mixture on HIGH for 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. If desired, top individual servings with unsweetened whipped cream.

TIP
To toast chopped almonds, spread on cookie sheet; bake at 325°F. for 6 to 8 minutes, stirring once, until light golden brown.