Bars & Brownies, Cakes & Cupcakes

Hot Chocolate Brownie Torte

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Prep Time: 25 Minutes

Total Time: 1 Hour 15 Minutes

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Ingredients

  • Torte:
  • 3/4 C. butter
  • 3/4 C. unsweetened cocoa
  • 3/4 C. granulated sugar
  • 3/4 C. firmly packed brown sugar
  • 1/4 to 1/2 tsp. hot red Spice Islands® Cayenne Pepper
  • 3/4 tsp. salt
  • 2 large eggs
  • 1 1/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 C. semisweet chocolate chips
  • 3 Tbsp. powdered sugar
  • Marbled Topping:
  • 3/4 C. semisweet dark chocolate chips
  • 1/2 C. white chocolate chips
  • 4 tsp. Crisco® All-Vegetable Shortening

Directions

  1. Preheat oven to 350 F. Butter and flour a 9-inch round cake pan.
  2. Melt the butter in a medium saucepan and remove from the heat. Stir in the cocoa, sugars, cayenne and salt until smooth and stir in the eggs. Sift the flour and baking powder in the pan and combine well. Stir in the chocolate chips.
  3. Spread the batter in the prepared pan and sift the powdered sugar on top. Bake in the middle of the oven for 45 to 50 minutes, or until a skewer comes out with crumbs clinging to it. Let the torte cool completely before frosting.
  4. Topping: Place a 1/2 C. of dark chocolate and 2 tsp. of shortening in a bowl and a 1/2 C. of white chocolate and remaining 2 tsp. of shortening another. Heat in ten second bursts, removing every ten seconds to stir. Repeat as needed until chocolate is melted.
  5. Pour melted dark chocolate on top of torte and, using an offset spatula, spread to an even finish. Drizzle white chocolate top, then using a toothpick drag the white chocolate all through the dark chocolate in different directions for a marbled finish.
  6. Cut into wedges.

Hot Chocolate Brownie Torte

rpic_20170626184806_lg

Prep Time: 25 Minutes

Total Time: 1 Hour 15 Minutes

Ingredients

  • Torte:
  • 3/4 C. butter
  • 3/4 C. unsweetened cocoa
  • 3/4 C. granulated sugar
  • 3/4 C. firmly packed brown sugar
  • 1/4 to 1/2 tsp. hot red Spice Islands® Cayenne Pepper
  • 3/4 tsp. salt
  • 2 large eggs
  • 1 1/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 C. semisweet chocolate chips
  • 3 Tbsp. powdered sugar
  • Marbled Topping:
  • 3/4 C. semisweet dark chocolate chips
  • 1/2 C. white chocolate chips
  • 4 tsp. Crisco® All-Vegetable Shortening

Directions

  1. Preheat oven to 350 F. Butter and flour a 9-inch round cake pan.
  2. Melt the butter in a medium saucepan and remove from the heat. Stir in the cocoa, sugars, cayenne and salt until smooth and stir in the eggs. Sift the flour and baking powder in the pan and combine well. Stir in the chocolate chips.
  3. Spread the batter in the prepared pan and sift the powdered sugar on top. Bake in the middle of the oven for 45 to 50 minutes, or until a skewer comes out with crumbs clinging to it. Let the torte cool completely before frosting.
  4. Topping: Place a 1/2 C. of dark chocolate and 2 tsp. of shortening in a bowl and a 1/2 C. of white chocolate and remaining 2 tsp. of shortening another. Heat in ten second bursts, removing every ten seconds to stir. Repeat as needed until chocolate is melted.
  5. Pour melted dark chocolate on top of torte and, using an offset spatula, spread to an even finish. Drizzle white chocolate top, then using a toothpick drag the white chocolate all through the dark chocolate in different directions for a marbled finish.
  6. Cut into wedges.

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