Mocha Brownie Nut Torte

I have not tried this recipe. I got it from Hershey's.

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 1  cup butter
• 4  ounces  hershey's  unsweetened baking chocolate, broken into pieces
• 4  eggs
• 1  teaspoon vanilla extract
• 2  cups granulated sugar
• 1  cup flour
• 1  cup  finely chopped pecans
• 8  ounces cream cheese, softened
• 1  cup powdered sugar
• 1⁄2 cup  chilled  whipping cream
• 2 -3  teaspoons powdered instant coffee

• Chocolate Glaze

• 6  ounces  hershey's special  dark baking chocolate
• 1⁄2 cup  whipping cream

Directions

1. Heat oven to 350.
2. Line bottom and sides of 9-inch round cake pan with foil, extending foil beyond sides.
3. Place butter and unsweetened baking chocolate in medium microwave safe bowl. Microwave at high 100% 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Cool 5 minutes.
4. Beat eggs and vanilla in large bowl until foamy. Gradually beat in granulated sugar. Blend in chocolate mixture; fold in flour and pecans. Spread mixture in preheated pan. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
5. Use foil to lift brownie from pan; remove foil. Place brownie layer on serving plate. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream and instant coffee until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time.
6. Just before serving, prepare chocolate glaze. Drizzle generous tablespoon glaze over top and down sides of each serving.
7. Chocolate Glaze:.
8. Place hershey's special dark baking chocolate and 1/2 c whipping cream in small microwave safe bowl. Microwave at high 30-45 seconds or until chocolate is melted and mixture is smooth when stirred. Cool slightly.