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Chocolate Chip Brownie Torte Recipe

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This recipe for Chocolate Chip Brownie Torte is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. butter
1 c. miniature semi-sweet chocolate chips
1 1/2 c granulated sugar
1 1/2 c all-purpose flour
1/2 tsp salt
4 eggs
1 tsp vanilla extract
1/2 c. chopped pecans
2 c. chilled whipping cream
1/4 c powdered sugar
1 tsp. vanilla extract
2/3 c. Miniature semi-sweet chocolate chips
Directions:
Directions:
Preheat oven to 350º F. Line jelly roll pan, 15 1/2" x 10 1/2" x 1" with waxed paper or aluminum foil; grease. Heat butter and 1 cup semi-sweet chocolate chips (reserve remaining chips for frosting) in 3-quart saucepan over medium heat until chocolate is melted. Stir in next 7 ingredients, (through pecans), adding the eggs 1 at a time. Spread evenly in pan. Bake 20 to 25 minutes, until done. Cool 10 minutes; invert on board. Remove waxed paper or foil; cool cake completely.

In a chilled glass bowl, beat whipping cream, powdered sugar and 1 tsp vanilla extract until stiff peaks form. Stir in 2/3 c. mini chocolate chips.

Cut cake crosswise into 4 equal pieces, 10 1/2" x 3 3/4". Place one piece on serving place; spread about 3/4 c. frosting over top. Repeat 2 times. Frost sides and top with remaining frosting. Garnish with remaining semi-sweet chocolate chips. Chill at least 1 hour. Refrigerate any remaining torte.
Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
This makes a very elegant-looking dessert. It is really easy to make. It uses a total of 1-12 oz. bag of the chocolate chips.

 

 

 

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