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Torte: Decadent Double-Chocolate Brownie Torte

Source of Recipe

Internet


List of Ingredients

5 ounces unsweetened chocolate
1/2 cup unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/4 cup all-purpose flour
2 ounces bittersweet chocolate, chopped
3 ounces white chocolate, chopped
1/4 cup finely ground toasted pecans
1 cup heavy whipping cream, or 1 quart vanilla ice cream
Seasonal berries




Recipe

To prepare the cake, preheat the oven to 350 degrees. Line the bottom of a 9-inch cake pan with parchment paper and set aside.

Put the unsweetened chocolate and butter in a metal bowl and place it in the top of a double boiler over slowly simmering water until the chocolate is melted. Place the sugar and eggs in the bowl of a heavy-duty mixer and whip on high speed for about 5 minutes, or until a pale lemony color and thick. Decrease the speed to medium and slowly add the melted chocolate mixture. Scrape down the sides of the bowl and add the vanilla. Gradually add the flour, mixing just until the batter comes together. Remove the bowl from the mixer and set aside for about 5 minutes to let the batter cool slightly.

Fold the chopped bittersweet chocolate, white chocolate, and pecans into the batter and pour the batter into the prepared pan. Place the pan in the oven and bake until a knife inserted in the center of the cake comes out clean, 30 to 35 minutes. Remove the cake from the oven and cool in the pan for about 10 minutes. Meanwhile, whip the cream to soft peaks.

To remove the cake from the pan, run a knife around the inside edge of the pan, then invert the cake onto a platter. Cut into individual portions and serve warm or at room temperature with the whipped cream or vanilla ice cream, and top with the berries.

Serves 10