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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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a large mixing bowl, whisk granulated sugar, brown sugar, and eggs until light and fluffy, about 2-3 minutes. Stir in vanilla extract.
Step 4
Gradually pour the melted chocolate mixture into the egg-sugar mixture, whisking constantly until fully combined.
Step 5
Sift together all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
Step 6
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.
Step 7
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.
Step 8
Pour the hot cream over the chocolate chips and let sit for 2-3 minutes, then stir until smooth and glossy.
Step 9
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.
Step 10
Refrigerate the torte for at least 2 hours, or until the ganache is set. Remove from the springform pan before serving.
Step 11
Slice and serve chilled or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1377.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5745.0 |
| Total Fat 362.7g | 0% |
| Saturated Fat 209.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1320.4mg | 0% |
| Sodium 1590.6mg | 0% |
| Total Carbohydrate 592.6g | 0% |
| Dietary Fiber 45.4g | 0% |
| Total Sugars 448.2g | |
| Protein 68.0g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 538.8mg | 0% |
| Iron 33.1mg | 0% |
| Potassium 2898.6mg | 0% |
Source of Calories