Easy Brownie Torte with Mocha Cream Filling and Semi-Sweet Glaze
rec.food.recipes/Johnson/2000
Servings: 10-12

1 cup butter
4 oz. unsweetened baking chocolate, broken into pieces
4 eggs
1 tsp. vanilla extract
2 cup sugar
1 cup flour
1 cup finely chopped pecans
Mocha Cream Filling (recipe follows)
Semi-Sweet Glaze (recipe follows)

Heat oven to 350F. Line bottom and sides of two 9 inch round pans with foil; grease foil.

Melt butter and unsweetened chocolate. Cool five minutes.

In large bowl, beat eggs and vanilla until foamy. Gradually add sugar, beating well. Blend in chocolate mixture; fold in flour and pecans until blended. Spread half the mixture into each prepared pan.

Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; using foil, remove from pans to wire racks. Peel off foil and cool completely.

Place one layer on serving plate; spread with Mocha Cream Filling. Glaze second with Semi-Sweet Glaze. Cover, refrigerate until ready to serve.

To serve, gently place glazed layer on top of mocha filling layer. Refrigerate leftover torte.

Mocha Cream Filling:
Reserve 2 Tbsp from 1 cup cold whipping cream for glaze. In small bowl, place remaining whipping cream, 3 Tbsp powdered sugar and 2 tsp. powdered instant coffee, beat until stiff.

Semi-Sweet Glaze:
Melt 3 oz. semi-sweet baking chocolate and reserved whipping cream together, just until chocolate is melted and mixture is smooth when stirred.