Brownie Berry Torte Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes
Brownie Berry Torte
For Brownie Layers: melt unsweetened chocolate and butter in a large saucepan over low heat; stir frequently. Remove from heat; cool slightly. Combine flour and baking powder; set aside. Stir 2 1/4 c. sugar into the chocolate mixture. Add the eggs, one at a time, and 1 Tb. orange liqueur, stirring just till combined. Stir in the flour mixture just till moistened. Pour batter into baking pans, spreading evenly. Bake in preheated oven about 17 minutes or till a toothpick inserted near the center comes out clean. (Do not overbake.) Cool in pans on a wire rack for 10 minutes. Carefully remove from pans; cool completely.
For Mousse Fillings: combine the cold water and gelatin in a 1 c. glass measuring cup. Let stand for 2 minutes. Place the cup in a saucepan of boiling water. Cook and stir for 1 minute or till gelatin is completely dissolved. Remove cup from water. Combine the 3 Tb. sugar and cocoa powder in a medium bowl; add 1 c. of the whipping cream. In another medium bowl, combine the remaining 2 c. whipping cream, 1/4c. sugar and 2 Tb. liqueur. Beat each cream mixture with an electric mixer on medium speed while gradually drizzling 1 Tb. of the gelatin mixture into chocolate cream and 2 Tb. gelatin mixture into liqueur-flavored cream; beat till stiff peaks form, washing beaters between each beating. Cover and chill each mixture till ready to use (up to 24 hours).
To Assemble: place one brownie layer on a serving platter. Pipe or spoon half of the liqueur-flavored cream onto bottom layer. Arrange half of the halved strawberries over cream. Top with another brownie layer. Pipe or spread all of the chocolate cream over top. Arrange remaining halved berries over chocolate cream. Top with remaining brownie layer. Pipe remaining liqueur-flavored cream over top. Add whole strawberries and Chocolate Lace Shards. Cover; chill up to 1 hour before serving. Serves 12.
Chocolate Lace Shards: uses 2 oz. of white chocolate baking squares and 6 oz. semisweet chocolate. Melt each kind of chocolate in a small saucepan over low hear, stirring occasionally.
To make the shards: Pipe melted white baking bar or candy coating onto a baking sheet lined with waxed paper; pipe a continuous line that curves and loops over entire surface.
When firm, spread tempered chocolate or melted candy coating over top of piped lines 1/8" thick. Let stand in a cool, dry place till chocolate is firm, then carefully peel the waxed paper away from the chocolate. Break or cut chocolate into irregular shards. Cover and chill in refrigerator till needed.
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