- Level: Easy
- Total: 2 hr
- Prep: 1 hr
- Cook: 1 hr
- Yield: 16 servings
- Level: Easy
- Total: 2 hr
- Prep: 1 hr
- Cook: 1 hr
- Yield: 16 servings
Ingredients
Directions
- SPRAY bottom only of 10-inch springform pan with no-stick cooking spray. Mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter in medium bowl with fork until crumbs are coated. Press in bottom of buttered pan.
- HEAT heavy cream in 1-quart saucepan 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 microwave-safe bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
- HEAT oven to 325 degrees F. Mix brownie mix, 6 tablespoons melted butter and water in large bowl; 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).
- REMOVE crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.
- BAKE 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.
- RUN knife around side of pan; remove side. Microwave reserved chocolate mixture on HIGH (100% power) 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. Top individual servings with unsweetened whipped cream, if desired.
- Tip: To toast chopped almonds, spread on cookie sheet; bake at 325 degrees F. for 6 to 8 minutes, stirring once, until light golden brown.
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