Ingredients
2 cups butter, cubed16 ounces bittersweet chocolate, chopped3 cups sugar8 large eggs, room temperature, lightly beaten2 teaspoons vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon saltFILLING AND FROSTING:1/4 cup instant espresso powder4 teaspoons boiling water3 cups heavy whipping cream1 cup confectioners’ sugar, divided3 teaspoons vanilla extract, divided2 cartons (8 ounces each) mascarpone cheese1/8 teaspoon salt1 package (8 ounces) toffee bits
Preparation
Grease three 9-in. round baking pans and line with parchment; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool.
In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans.
Bake at 350° until a toothpick inserted in center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners’ sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting.
In another large bowl, combine cheese, salt, and remaining confectioners’ sugar, vanilla and espresso liquid; beat on medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture.
Place 1 brownie layer on a serving plate; spread with half the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator.
