Pistachio Mousse Brownie Torte Recipe

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Pistachio Mousse Brownie Torte
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Ingredients
15
Count
Nutrition
851
Calories
Total time
62
Minutes
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Ingredients:

Directions:

  1. Heat oven to 350°F
  2. Lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
  3. Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
  4. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
  5. Spread half of batter (1 1/2 cups) evenly in each pan.
  6. Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
  7. Cool in pans on cooling racks 10 minutes.
  8. Run knife around edge of pans to loosen.
  9. Place cooling rack upside down on 1 pan; turn rack and pan over.
  10. Remove pan and parchment paper.
  11. Repeat with second brownie layer.
  12. Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
  13. Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
  14. In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy; stir in nuts.
  15. Cover; refrigerate.
  16. Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
  17. On serving plate, place 1 brownie layer, cut side down.
  18. Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
  19. Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
  20. Top with remaining brownie layer, cut side down.
  21. Refrigerate torte while making glaze.
  22. In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan.
  23. Remove from heat.
  24. Add chocolate; stir constantly until smooth.
  25. Stir in vanilla and corn syrup.
  26. Remove from heat; let stand 10 minutes.
  27. Stir glaze; spoon over top of torte, allowing some to run down side.
  28. Return torte to refrigerator while making garnish.
  29. In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form.
  30. Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
  31. Refrigerate at least 30 minutes before serving.
  32. Cover and refrigerate any remaining torte.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 850.72 Kcal (3562 kJ)
Calories from fat 669.6 Kcal
% Daily Value*
Total Fat 74.4g 114%
Cholesterol 205.88mg 69%
Sodium 221.05mg 9%
Potassium 553.05mg 12%
Total Carbs 40.38g 13%
Sugars 26.97g 108%
Dietary Fiber 3.56g 14%
Protein 13g 26%
Vitamin C 1.5mg 3%
Iron 4.3mg 24%
Calcium 138.5mg 14%
Amount Per 100 g
Calories 325.58 Kcal (1363 kJ)
Calories from fat 256.26 Kcal
% Daily Value*
Total Fat 28.47g 114%
Cholesterol 78.79mg 69%
Sodium 84.6mg 9%
Potassium 211.66mg 12%
Total Carbs 15.45g 13%
Sugars 10.32g 108%
Dietary Fiber 1.36g 14%
Protein 4.98g 26%
Vitamin C 0.6mg 3%
Iron 1.7mg 24%
Calcium 53mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.5
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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