Serve this decadent, almost
flourless, fudge brownie torte with a scoop of vanilla ice cream
or a dollop of lightly sweetened whipped cream.
Fudge
Brownie Torte
- 1 cup semisweet chocolate
chips - divided use
- 2 1/2 tablespoons butter
- 1 large egg
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons all-purpose
flour
- 1/2 cup chopped walnuts
- Vanilla ice cream or
sweetened whipped cream
- Preheat oven to 350°F
(175°C). Grease and flour an 8-inch round cake pan; set aside.
- Melt 3/4 cup of the chocolate
chips with the butter in a double boiler over simmering water,
stirring until the mixture is smooth.
- In a bowl whisk together
the egg, sugar and vanilla until mixture is foamy, whisk in the
chocolate mixture and salt, whisking until the mixture is smooth.
- Stir in flour, the remaining
1/4 cup chocolate chips, and walnuts.
- Spoon batter into the
prepared pan, spreading it evenly, and bake the torte in the
middle of the oven for 15 to 20 minutes, or until a tester comes
out clean.
- Transfer the torte to
a rack; cool for 10 minutes, and serve warm, cut into wedges,
with the ice cream or sweetened whipped cream, as desired.
Makes 6 servings.
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