Pistachio Mousse Brownie Torte

Recipe by Mom2Rose
READY IN: 3hrs 45mins
YIELD: 16 slices




  • 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.