BROWNIE TORTE/ PISTACHIO MOUSSE FILLING
PREP Lightly spray 2-8" round cake pan bottoms. Line w/ parchment; lightly spray paper.
TORTE Spoon/stir 50 strokes 19.5 oz pkg Pillsbury® Traditional Fudge Brownie mix, 1/2 c Canola Oil, 1/4 c water, 3 eggs. Spread half evenly in each pan. Bake 27-30 min--pick 2" from edge comes clean. Cool in pans on racks 10 min. Run knife at edges to loosen. Invert on rack; remove parchment. Fridge racks w/layers to cool completely 20 min. Carefully halve w/ long serrated knife (make 4 layers).
MOUSSE Hold tb pudding mix for garnish. Elec/mix on high 2 min 4-serve instant pistachio pudding powder, 3/4 cup cold whole milk, cup cold h/cream thick and creamy. Stir in 1/2 c coarse-chp pistachios. Cover/frige.
ASSEMBLY Layer on server brownie layer, cut side down, 1/3 mousse spread evenly to edge. Repeat layering. Top w/ 4th brownie layer, cut side down; frige while making glaze.
CHOCOLATE GLAZE heat/stir 1/2 c h/cream on med, bubbles start to form at edge. Offheat add 4 oz fine-chp semi/chocolate; stir smooth. Stir in tsp ea vanilla/corn syrup; let stand 10 min. Stir; spoon over top of torte, let drips run down side.
FINAL Fridge while making garnish. Pipe rosettes w/ star tip on top. Chill 30 min before serving.
ROSETTES GARNISH beat 1/2 cup h/cream, 2 tbl conf, tb pudding mix on high to stiff peaks.
Post 129 is the ACME of Chocolate desserts!!
I can’t wait to make this!