Brownie Torte Recipe
Ingredients
| Semi-sweet chocolate chocolate chips | 1 Cup (16 tbs) | |
| 2 1/2 tablespoons unsalted butter, cut into bits | ||
| Egg | 1 Large | |
| Sugar | 1/4 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Coffee ice cream as an accompaniment | ||
Directions
Butter and flour an 8-inch round cake pan.
In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips and the butter, stirring until the mixture is smooth.
In a bowl whisk together the egg, the sugar, and the vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, the remaining 1/4 cup chocolate chips, and the walnuts.
Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350° F oven for 15 to 20 minutes, or until a tester comes out clean.
Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream.
In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips and the butter, stirring until the mixture is smooth.
In a bowl whisk together the egg, the sugar, and the vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, the remaining 1/4 cup chocolate chips, and the walnuts.
Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350° F oven for 15 to 20 minutes, or until a tester comes out clean.
Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream.
Chef
