Double Decadent Brownie Torte with Blueberry Compote


1 cup butter
1 cup light corn syrup
2 cups semisweet chocolate chips
1 cup granulated sugar
6 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 cups chopped walnuts/pecans (optional)
Chocolate Glaze (recipe below)
Blueberry Compote (recipe below)


Preheat oven to 350 degrees. Butter and flour two round 9-inch cake pans. In a saucepan, heat butter and corn syrup until butter is melted. Stir in chocolate until melted. Add sugar and eggs. Stir until well blended. Stir in vanilla, flour, and nuts.

Pour batter into pans. Bake 30-35 minutes, until center springs back when touched or toothpick comes out slightly moist. Cool in pans for 10 minutes. Turn out onto a rack.

Glaze top and sides of torte with Chocolate Glaze. Chill until set (at least 2 hours in refrigerator). Serve with Blueberry Compote.

Chocolate Glaze

Blueberry Compote


16 servings (two cakes)


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