Brownie Berry Torte
Dark chocolate brownie layers, stacked with vanilla custard and fresh berries.
Servings: 20
Ingredients
- 1 box Brownie mix + ingredients called for on the box I use Ghirardelli, which uses eggs, oil and water
- 1 3-ounce instant vanilla pudding mix
- 1 14-ounce can sweetended condensed milk
- 1/2 cup water
- 1 cup heavy whipping cream
- fresh berries
Instructions
- Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
- Prepare brownie mix accordig to instructions on the box. Bake at 325 degrees F for about 20 minutes. Let cool completely.
- To make the custard filling, whisk together the sweetened condensed milk and water until combined. Stir in the pudding mix and then refrigerate until set, about 5 to 10 minutes.
- Using a whisk attachment, beat the heavy whipping cream until stiff peaks form. Fold whipped cream into the pudding mixture.
- Place one brownie layer on a cake stand or plate. Cover with half of the pudding mixture and then fresh berries. Repeat with second layer.
- Serve immediately or coverate and refrigerate until you're ready to serve.