Mocha Brownie Nut Torte - butter

Method

• Heat oven to 350.
• Line bottom and sides of 9-inch round cake pan with foil, extending foil beyond sides.
• Place butter and unsweetened baking chocolate in medium microwave safe bowl.
• Microwave at high 100% 1 minute; stir.
• If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.
• Cool 5 minutes.
• Beat eggs and vanilla in large bowl until foamy.
• Gradually beat in granulated sugar.
• Blend in chocolate mixture; fold in flour and pecans.
• Spread mixture in preheated pan.
• Bake 40-45 minutes or until wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• Use foil to lift brownie from pan; remove foil.
• Place brownie layer on serving plate.
• Beat cream cheese and powdered sugar in medium bowl until well blended.
• Beat whipping cream and instant coffee until stiff; gradually fold into cream cheese mixture, blending well.
• Spread over brownie layer.
• Cover; refrigerate until serving time.
• Just before serving, prepare chocolate glaze.
• Drizzle generous tablespoon glaze over top and down sides of each serving.
• Chocolate Glaze:.
• Place hershey's special dark baking chocolate and 1/2 c whipping cream in small microwave safe bowl.
• Microwave at high 30-45 seconds or until chocolate is melted and mixture is smooth when stirred.
• Cool slightly.