Pistachio Mousse Brownie Torte

Wow! This was my first real baking challenge. First off, the recipe called for two 8 inch brownie layers, but I only have 9 inch cake pans and had about $60 in my checking account. I went to Kohl's, Bed Bath & Beyond and the grocery store, but 8 inch pans were no where to be found. I decided to double the batter recipe and use only what I needed.

Doubling the batter worked well for providing enough cake, but I failed to recognize that an additional inch around meant an additional 12.85 inches to cover with filling and icing per layer!
Despite the thinness of the filling, the cake is very moist and rich, but not overwhelming rich.

The cake required I split the the each layer. I hate splitting layers, because I have motor skill issues which make it difficult to cut a straight line. Also the layers didn't rise evenly, they were quite raised in the center with the edges being flatter. I did get them split, the density of the brownie dough made them a bit sturdier for cutting purposes. I was able to use the filling to stabilize and mask the unevenness of the layers.

I was pleased to learn that I can handle a pastry bag pretty well. The aforementioned motor skill issues have always made the delicate details difficult for me, but this time I did pretty well. 3 details in, the pastry tip developed some issues. The pistachio pudding mix came with nuts in it. I didn't realize that the nut chunks were too large to fit though the pastry tip. The nuts kept getting stuck and caused my pretty swirls to look messy.

Even though it was under filled, uneven and unkempt looking, it tasted great! Recipe and pictures below.

Pistachio Mousse Brownie Torte
When the celebration calls for a stunning dessert, look no further than rich brownie layers filled with a nutty mousse.
Jane Estrin Gainesville, FL
Bake-Off® Contest 43, 2008

Prep Time:1 Hr
Total Time:2 Hr 45 Min
Makes:16 servings

INGREDIENTS
Cake
1box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
1/2 cup CRISCO® Pure Canola Oil
1/4 cup water
3 Eggland's Best eggs

Mousse
1box (4-serving size) pistachio instant pudding and pie filling mix
3/4 cup cold whole milk
1 cup cold whipping (heavy) cream
1/2 cup pistachio nuts, coarsely chopped

Glaze
1/2 cup whipping (heavy) cream
4 oz semisweet baking chocolate, finely chopped
1 teaspoon vanilla
1 teaspoon light corn syrup

Garnish
1/2 cup whipping (heavy) cream
2 tablespoons powdered sugar
Reserved 1 tablespoon pistachio instant pudding and pie filling mix

DIRECTIONS

1. Heat oven to 350°F. Lightly spray bottom of 2 (8-inch) round cake pans with CRISCO® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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; let stand 10 minutes. Stir glaze; spoon over top of torte, allowing some to run down side. Return torte to refrigerator while making garnish.

7. 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.


*High Altitude (3500-6500 ft): For cake, increase water to 1/3 cup and add 1/2 cup all-purpose flour.

®Crisco is a trademark of The J.M. Smucker Company
Eggland's Best is a registered trademark of Eggland's Best, Inc.