Double Decadent Brownie Torte
Fudgy rich, with a shiny chocolate glaze, this brownie torte will satisfy chocoholics! Originally from a recipe card promotion I received years ago. The torte can be frozen, unglazed, by placing it unwrapped in the freezer. When frozen through, wrap airtight. Unwrap before thawing, then glaze.
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INGREDIENTS
NutritionFor the torte
- 1⁄2cup butter
- 1⁄2cup light corn syrup
- 1cup semi-sweet chocolate chips
- 1⁄2cup granulated sugar
- 3
- 1teaspoon vanilla
- 1
For the glaze
- 1⁄2cup semi-sweet chocolate chips
- 2tablespoons butter
- 1tablespoon light corn syrup
- 1teaspoon vanilla
- whipped cream, to garnish
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DIRECTIONS
- For cake:
- Butter and flour a 9-inch round cake pan.
- In a saucepan, heat butter and corn syrup until butter is melted.
- Remove from heat and stir in chocolate chips; stir until chips are completely melted.
- Add sugar and eggs; stir until well blended.
- Stir in vanilla, flour, and nuts; mix until well blended.
- Pour batter into pan.
- Bake in a preheated 350° oven for 30 minutes, until center springs back when touched.
- Cool in pan 10 minutes; turn out of pan onto a rack and cool completely.
- For Glaze:
- Combine chocolate chips, butter, and corn syrup in a saucepan.
- Stir over low heat until chocolate is completely melted.
- Remove from heat and stir in vanilla.
- Frost top and sides of torte.
- Chill until set. Cut into wedges; garnish with whipped cream, chocolate curls, and a few strawberries.
- Serve.
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