Recipe by Mom2Rose
Source: Pillsbury Bake-Off Contest "When the celebration calls for a stunning dessert, look no further than rich brownie layers filled with a nutty mousse."
Top Review by Jennygal
The moment I saw the picture of this recipe on the pillsbury website I knew I had to make it for a friends birthday. I would give it 10 stars for presentation, it looks gorgeous. The taste was very good as well. I think though that I have tasted better desserts that did not require so much time and effort. This took me a few hours to assemble. I used Duncan Hines brownie mix as we do not have pillsbury in my area and 1 box was not enough so I had to use 2 boxes to get the 4 layers. I discovered this after baking the first batch and they came out too thin to slice in half. Mind you, I also have 2 toddlers who demand alot of my time, so I kept having to stick in the fridge while I tended to them. It got raves when it was places on the dessert table based on how yummy it looked....I just wont be making it again, or at least not for awhile its a bit too time consuming for me. I would also recommend letting it sit at room temp for a few minutes before serving. We ate it right away and there is something about cold brownies that didnt cut it for me...much better when the chill is gone.
- 1 (19 1/2 ounce) boxpillsbury traditional fudge brownie mix
- 1⁄2 cup canola oil
- 1⁄4 cup water
- 3 eggs
- 1 (3 1/2 ounce) box instant pistachio pudding mix, and pie filling mix (4 serving size)
- 3⁄4 cup cold whole milk
- 1 cup heavy whipping cream, chilled
- 1⁄2 cup pistachio nut, coarsely chopped
- 1⁄2 cup heavy whipping cream
- 4 ounces semisweet baking chocolate, finely chopped
- 1 teaspoon vanilla
- 1 teaspoon light corn syrup
- 1⁄2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon reserved pistachio pudding mix
Directions See How It's Made
- Heat oven to 350°F
- Lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
- Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
- In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
- Spread half of batter (1 1/2 cups) evenly in each pan.
- Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
- Cool in pans on cooling racks 10 minutes.
- Run knife around edge of pans to loosen.
- Place cooling rack upside down on 1 pan; turn rack and pan over.
- Remove pan and parchment paper.
- Repeat with second brownie layer.
- Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
- Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
- 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.
- Cover; refrigerate.
- Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
- On serving plate, place 1 brownie layer, cut side down.
- Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
- Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
- Top with remaining brownie layer, cut side down.
- Refrigerate torte while making glaze.
- 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.
- Remove from heat.
- Add chocolate; stir constantly until smooth.
- Stir in vanilla and corn syrup.
- Remove from heat; let stand 10 minutes.
- Stir glaze; spoon over top of torte, allowing some to run down side.
- Return torte to refrigerator while making garnish.
- 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.
- Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
- Refrigerate at least 30 minutes before serving.
- Cover and refrigerate any remaining torte.