Brownie Ganache Torte
Indulge in the decadence of a rich and luxurious Brownie Ganache Torte, the ultimate dessert for chocolate lovers. This show-stopping treat layers a fudgy brownie base with a silky-smooth ganache topping, creating the perfect balance of texture and flavor. Made with high-quality dark chocolate, cocoa powder, and a touch of brown sugar for depth, this torte is as irresistible as it is elegant. The ganache, crafted from semisweet chocolate and creamy heavy cream, adds a glossy finish that will have everyone swooning. Ideal for dinner parties, special occasions, or simply satisfying your chocolate cravings, this easy-to-follow recipe is ready in under an hour (plus chilling time) and serves up to eight. Serve it chilled or at room temperature for a dessert that truly wows. Keywords: chocolate torte, brownie ganache, fudgy dessert, chocolate ganache recipe, rich chocolate dessert.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 170 grams dark chocolate (60-70% cocoa)
- 200 grams granulated sugar
- 100 grams brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoon salt
- 200 grams semisweet chocolate chips
- 200 milliliters heavy cream
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch round springform pan. Line the bottom with parchment paper for easy release.
In a microwave-safe bowl, combine unsalted butter and dark chocolate. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
In a large mixing bowl, whisk granulated sugar, brown sugar, and eggs until light and fluffy, about 2-3 minutes. Stir in vanilla extract.
Gradually pour the melted chocolate mixture into the egg-sugar mixture, whisking constantly until fully combined.
Sift together all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie layer cool completely in the pan.
To prepare the ganache, place semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Do not boil.
Pour the hot cream over the chocolate chips and let sit for 2-3 minutes, then stir until smooth and glossy.
Once the brownie layer is completely cool, pour the ganache over the top, spreading it evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
Refrigerate the torte for at least 2 hours, or until the ganache is set. Remove from the springform pan before serving.
Slice and serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
5745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.7 g | 465% | |
| Saturated Fat | 209.6 g | 1048% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1320 mg | 440% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 592.6 g | 215% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 448.2 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 539 mg | 41% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
