This show-stopping Chocolate Brownie Torte is a chocoholic’s fantasy come true. Imagine a fudgy brownie base studded with gooey mini marshmallows, smothered in a luscious bittersweet chocolate ganache, and served with a velvety vanilla sauce. Yes, it’s as heavenly as it sounds.
About the Recipe
If you’re a die-hard chocolate fan, this torte will make all your dessert dreams come true. It’s an indulgent labour of love with several luscious layers of chocolatey goodness. While it requires some work, the mind-blowing result is worth every second.
Why You’ll Love This Recipe
Where do I start? The rich, fudgy brownie base hits that perfect sweet spot of gooeyness. Then there are the pockets of melty marshmallow adding an amazing texture contrast. But wait, there’s more – a satiny chocolate ganache blankets the whole thing, providing a luscious sauce-like topping. And if that’s not enough chocolate for you, the silky vanilla sauce ties it all together beautifully. It’s an utterly decadent and indulgent dessert experience.
Chocolate Brownie Torte
Cooking Tips
For best results, be precise with measurements. Overmixing can lead to tough brownies, so stir gently. Let ingredients come to room temperature before starting. Use quality chocolate and real vanilla for maximum flavor impact. Take your time – this torte is a labor of love.
Serving and Storing Suggestions
This torte serves 8-10 people generously. Allow 2-3 hours for hands-on prep plus baking/cooling time. Leftovers keep refrigerated for 3-4 days, but it’s best consumed within a couple days when the brownie is still fresh.
Similar Recipes
- Chocolate Lava Cakes
- Molten Chocolate Cake
- Triple Chocolate Cheesecake
- Flourless Chocolate Torte
Nutrient Benefits
While without a doubt an indulgent treat, this torte provides antioxidants from the dark chocolate and egg nutrients like choline. The minimal flour content makes it a bit lighter than typical cake. Enjoy in moderation as part of a balanced diet.
Chocolate Brownie Torte
Ingredients
- 1 cup butter
- 6 squares unsweetened chocolate
- 6 eggs
- 1 teaspoon salt
- 3 cups sugar
- 1.5 teaspoons vanilla
- 1.5 cup flour
- .5 bag mini marshmallows
Instructions
- Preheat oven 300º Melt butter and chocolate in top of double boiler - let cool In large bowl, beat eggs and salt and slowly beat in sugar. Add chocolate/butter mixture, vanilla and flour. Mix thoroughly. Pour one half bag of mini marshmallows on top of batter. Bake for 30 minutes - Leave in pan.
Next Step:
- ounces bittersweet chocolate
- cup heavy cream
- tablespoons butter, in pieces
- egg yolks
- cup confectioners' sugar, sifted
- .5 cup bourbon
- In double boiler, combine chocolate, cream and better. Stir until melted. When mixture is smooth, remove from heat. Whisk egg yolks into chocolate, one at a time until well blended. Gradually, whisk in sugar and then the bourbon
Next Step:
- cup sugar
- egg yolks
- quart milk scaled
- vanilla bean
- Mix sugar and yolks, beat well Pour hot milk over egg mixture and beat over hot water bath When mixture coats the spoon, it is finished. Do not boil.
Next Step:
- ) Leave brownie in pan
- ) Pour chocolate pate - while still warm - on top of brownie
- ) Allow to cool.
- ) Serve with vanilla sauce
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Frequently Asked Questions
Can I make this ahead of time?
Yes, you can bake the brownie layer up to 2 days ahead and store it airtight at room temp. Make the ganache and sauce the day you plan to assemble and serve.
What type of chocolate is best?
Use a high-quality baking chocolate like Ghirardelli, Guittard, or Valrhona for richest flavor. Choose bittersweet or semisweet chocolate chips or bars, not milk chocolate.
My ganache looks grainy, what happened?
If your ganache looks grainy, it likely overheated and the chocolate seized up. Next time, be very gentle when heating and stir constantly. Let cool a bit before whisking in the egg yolks.
How do I get clean slices?
For neatest presentation, chill the assembled torte for a few hours before slicing with a hot, dry knife. Wipe the knife clean between cuts.
Any tips for the vanilla sauce?
Use a good quality vanilla bean for max flavor. Cook the custard gently over a double boiler to prevent curdling or scorching. Strain it for an ultra-silky texture.
2 comments
good marvales
hello this is radhika taste is good i want 2 learn more.help me