Chocolate Torte

1 cup whipping cream
12 ounces semisweet chocolate chips
1 tablespoon instant coffee granules
1/4 cup butter
3 tablespoons water
1 package Pillsbury thick n fudgy chocolate chunk brownie mix
2 eggs
8 ounces cream cheese, softened

Heat oven to 350ºF. Grease 10 or 9 inch springform pan. Heat whipping cream in medium sauce pan over medium heat until starts to simmer (Do NOT boil). Stir in chocolate chips until melted and smooth. Set aside. Mixture will thicken.

In small saucepan, combine coffee granules, butter and water; heat over medium heat until butter is melted, stirring occasionally. In large bowl, combine coffee mixture, brownie mix and 1 of the eggs, mixing well. Spread batter in greased pan.

Beat cream cheese in small bowl until light and fluffy. Add remaining egg; beat until smooth. Add 1/2 cup of the chocolate mixture and blend well. Spread evenly over brownie mixture in pan.

Bake at 350ºF until top springs back when touched lightly in center and surface appears dry.

For 10 inch pan, bake 35-45 minutes; for 9 inch pan, bake 45-55 minutes. Cool for 10 minutes. Run knife around the sides of the pan to loosen, then remove sides of pan. Cool for 1 1/4 hours or until completely cooled.

Place on serving platter. Spread remaining chocolate mixture over top of torte, letting mixture run down sides. Refrigerate at lease 1 hour or until chilled. Store in fridge.

Steven Mandell