Double Decadent Brownie Torte
Indulge in pure chocolate bliss with this Double Decadent Brownie Torte, the ultimate dessert for brownie lovers seeking an elevated treat. Featuring two rich, fudgy brownie layers infused with semi-sweet chocolate and cocoa powder, this show-stopping dessert is filled with a velvety dark chocolate ganache and enveloped in a glossy chocolate glaze. Perfectly balanced with the sweetness of granulated and light brown sugars, a hint of vanilla, and the richness of heavy cream, this torte is as luxurious as it is irresistible. With easy-to-follow instructions, minimal prep time, and jaw-dropping presentation, it's the perfect centerpiece for any celebration or special occasion. Serve chilled for clean slices or at room temperature for a soft, melt-in-your-mouth experience.
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Ingredients
- 1 cup unsalted butter
- 10 oz semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar
- 5 large eggs
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 tsp salt
- 1 cup heavy cream
- 8 oz dark chocolate (roughly chopped)
- 0.25 cup powdered sugar
- 1 tbsp corn syrup
Directions
Step 1
Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line their bottoms with parchment paper for easy release.
Step 2
In a medium saucepan, melt the butter over low heat. Add the semi-sweet chocolate chips and stir constantly until smooth. Remove from heat and let cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar and light brown sugar. Stir in the melted chocolate mixture until well combined.
Step 4
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined.
Step 6
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 7
Allow the brownies to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8
To make the ganache filling, heat 1/2 cup of the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over 4 oz of the chopped dark chocolate in a medium bowl. Let sit for 2 minutes, then stir until smooth and glossy. Set aside to thicken slightly.
Step 9
Once the brownies are completely cool, place one layer on a cake stand or serving plate. Spread the ganache filling evenly over the top. Place the second brownie layer on top, pressing gently. Refrigerate for 20 minutes.
Step 10
To prepare the glaze, combine the remaining 1/2 cup of heavy cream, 4 oz of chopped dark chocolate, powdered sugar, and corn syrup in a small saucepan. Heat over low heat, stirring constantly, until smooth and glossy.
Step 11
Pour the glaze over the top of the brownie torte, allowing it to drip down the sides. Smooth with a spatula if needed.
Step 12
Chill the torte in the refrigerator for at least 30 minutes or until the glaze is set. Let sit at room temperature for 10 minutes before serving.
Nutrition Facts
| Serving size | (1753.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6822.8 |
| Total Fat 356.5g | 0% |
| Saturated Fat 206.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1418mg | 0% |
| Sodium 1720.9mg | 0% |
| Total Carbohydrate 907.2g | 0% |
| Dietary Fiber 59.5g | 0% |
| Total Sugars 706.3g | |
| Protein 85.1g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 444.2mg | 0% |
| Iron 54.2mg | 0% |
| Potassium 2800.0mg | 0% |
Source of Calories