Chocolate Brownie Torte
Indulge in the decadence of a Chocolate Brownie Torte, the ultimate dessert for chocolate lovers. This show-stopping recipe combines the rich, fudgy texture of a brownie base with a silky layer of dark chocolate ganache, creating a luxurious treat that's both simple and elegant. Made with semi-sweet chocolate, a hint of cocoa powder, and a touch of vanilla, every bite bursts with intense chocolate flavor. The creamy ganache topping is balanced beautifully by optional garnishes of fresh berries and a dusting of powdered sugar, adding a pop of color and a touch of sophistication. Whether served at a dinner party or as a romantic dessert for two, this chocolate torte is sure to steal the show with its melt-in-your-mouth texture and irresistible flavor.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 0.25 teaspoons baking powder
- 240 milliliters heavy cream
- 150 grams dark chocolate (chopped)
- 1 cup fresh berries (optional, for garnish)
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium heatproof bowl, combine the butter and semi-sweet chocolate chips. Place the bowl over a pot of simmering water (double boiler method) or microwave in short intervals, stirring until fully melted and smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until light and creamy, about 2 minutes.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly until fully incorporated.
Sift together the flour, cocoa powder, salt, and baking powder in a separate bowl.
Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top with the spatula. Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the middle comes out with moist crumbs.
While the brownie layer cools, make the ganache. Heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy.
Once the brownie layer has cooled completely, pour the ganache over the brownie, spreading it out with a spatula to cover the surface evenly.
Refrigerate the torte for at least 1 hour, or until the ganache is set.
Before serving, garnish with fresh berries and dust with powdered sugar, if desired.
Carefully remove the springform ring, slice into wedges, and serve.
Nutrition Facts
Calories |
5772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.1 g | 450% | |
| Saturated Fat | 203.4 g | 1017% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1360 mg | 453% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 649.0 g | 236% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 464.2 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 399 mg | 31% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 2042 mg | 43% | |
*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.
