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Double Decadent Brownie Torte

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup 99g / 3 1/2oz Butter

    2. 1/2 cup 164g / 5.8oz Light corn syrup

    3. 1 cup 110g / 3.9oz Semisweet chocolate chips

    4. 1/2 cup 99g / 3 1/2oz Granulated sugar

    5. 3 Eggs

    6. 1 teaspoon 5ml Vanilla

    7. 1 cup 62g / 2 1/5oz All-purpose flour

    8. 1 cup 146g / 5.1oz Chopped walnuts or pecans Chocolate glaze--

    9. 1/2 cup 55g / 1.9oz Semisweet chocolate chips

    10. 2 tablespoons 30ml Butter

    11. 1 tablespoon 15ml Corn syrup

    12. 1 teaspoon 5ml Vanilla Sliced strawberries for - garnish

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. Butter and flour a 9-inch round cake pan.

    2. In a saucepan heat butter and corn syrup until butter is melted. Stir in chocolate chips. Stir until melted.

    3. Add sugar and eggs. Stir until well blended. Stir in vanilla, flour and nuts.

    4. Pour batter into pan. Bake at 35o for 30 minutes, until center springs back when touched.

    5. Cool in pan for 10 minutes. Turn out of pan onto a rack.

    6. For glaze, combine chocolate chips, butter and corn syrup in saucepan. Stir over low heat until chocolate is melted. Remove from heat. Add vanilla.

    7. Frost top and sides of torte. Chill until set. Garnish with sliced strawberries. Cut into wedges. Serve.

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