BROWNIE GANACHE TORTE

FOR THE CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup almond toffee bits
1 tablespoon packed brown sugar
1/4 cup butter, melted
FOR THE CHCOLATE LAYER:
1/2 cup heavy whipping cream
1 tablespoon coffee-flavored liqueur or strong brewed coffee
1 cup semi-sweet chocolate chips
FOR THE FILLING:
1 (19 1/2 ounce) box Pillsbury brownie classic fudge toffee pieces or traditional fudge brownie mix
6 tablespoons butter, melted
3 tablespoons water
3 egg whites
1/2 cup chopped slivered almonds, toasted*
Topping unsweetened whipped cream (optional)

TO PREPARE THE CRUST:
Lightly butter bottom only 10-inch springform pan or spray with cooking spray.

In medium bowl, mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated. Press in bottom of buttered pan.

TO PREPARE THE CHCOLATE LAYER:
In 1-quart saucepan, heat whipping cream over medium-low heat until hot.

Stir in liqueur. With wire whisk, stir in chocolate chips until smooth. Remove from heat.

Place 1/4 cup chocolate mixture in small microwaveable bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust.

Freeze for 20 minutes.

TO PREPARE THE FILLING:
Preheat oven to 325 degrees F.

In a large bowl, mix brownie mix, 6 Tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick).

In a small bowl, beat egg whites with electric mixer on high speed 1-2 minutes or until soft peaks form. Add brownie mixture, beat with electric mixer on low speed just until well blended, about 30 seconds (batter will appear lumpy).

Remove crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.

Bake at 325 degrees F for 45-60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE.

Cool on wire rack 2 hours. Run knife around side of pan; remove side.

Microwave reserved chocolate mixture on High fro 10-15 seconds until desired drizzling consistency; drizzle over torte.

To serve at room temperature, cool an additional hour. Or refrigerate until serving time.

If desired, top individual servings with unsweetened whipped cream. Now, sit down and enjoy with a cup of coffee!

*To toast chopped almonds, spread on cookie sheet; bake at 325F for 6-8 minutes, striing once, until golden brown. (This can be done while making the crust or chocolate layer)