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1
Preheat oven to 350 degrees.
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2
Line the bottom of the spring form pan with wax paper; grease.
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3
Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan.
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4
Prepare the brownie mix according to the package directions.
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5
Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean.
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6
Remove from oven, transfer to a wire rack, and let cool completely.
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7
Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved.
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8
Remove from heat and, using an electric mixer, beat until cooled.
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9
Add the butter, one nugget at a time, while continuing to beat.
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10
Dissolve the instant espresso in 2 tablespoons of warm water.
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11
Beat the espresso into the butter cream.
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12
Frost the top and sides of the cake with the butter cream mixture.
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13
Snip a small corner of a resealable plastic bag and place the whipped cream inside.
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14
Pipe 8 rosettes around the outside edges of the cake.
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15
Place an unwrapped DOVE(R) Brand Rich Dark Chocolate Heart on top of each rosette.
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16
When ready to serve, place 8 unwrapped DOVE(R) Brand Rich Dark Chocolate Hearts in a small resealable plastic bag.
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17
Microwave until melted, about 15 seconds.
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18
Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates.
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19
Place a cake wedge on each plate and serve.
