My daughter Jeven (who's 11) found this recipe, and last night we made it (well, she mostly did everything, I just helped a little). It was DELICIOUS and so of course I have to share. Ooooh, it makes my mouth water just thinking about it. It's so good :)
Fudgy Brownie Torte
Ingredients:
1/2 cup PLUS 2 tsp. I Can't Believe It's Not Butter!® Cooking & Baking sticks
1-1/2 cups semi-sweet chocolate chips, divided
2 Tbsp. unsweetened cocoa powder
1 cup sugar
2 large eggs, slightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1 cup all-purpose flour
1/4 cup heavy or whipping cream
Preparation:Preheat oven to 350°. Spray 9-inch round cake pan with nonstick cooking spray, then line bottom with waxed paper and spray again; set aside. Melt 1/2 cup I Can't Believe It's Not Butter!® Cooking & Baking sticks, 1 cup chocolate chips and cocoa in 3-quart saucepan over low heat, stirring occasionally. Remove from heat, then stir in sugar, eggs, vanilla and salt. Stir in flour just until blended. Spread into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out almost clean. Cool 15 minutes on wire rack. Remove from pan and cool completely. Meanwhile, bring cream just to the boiling point in 1-quart saucepan. Remove from heat, then stir in remaining 1/2 cup chocolate chips and 2 teaspoons Stir until melted. Let cool to thicken, stirring occasionally. Place rack with cake on waxed paper, then spread chocolate mixture on cake. Refrigerate until firm, about 1 hour. Garnish, if desired, with raspberries.
Ingredients:
1/2 cup PLUS 2 tsp. I Can't Believe It's Not Butter!® Cooking & Baking sticks
1-1/2 cups semi-sweet chocolate chips, divided
2 Tbsp. unsweetened cocoa powder
1 cup sugar
2 large eggs, slightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1 cup all-purpose flour
1/4 cup heavy or whipping cream
Preparation:Preheat oven to 350°. Spray 9-inch round cake pan with nonstick cooking spray, then line bottom with waxed paper and spray again; set aside. Melt 1/2 cup I Can't Believe It's Not Butter!® Cooking & Baking sticks, 1 cup chocolate chips and cocoa in 3-quart saucepan over low heat, stirring occasionally. Remove from heat, then stir in sugar, eggs, vanilla and salt. Stir in flour just until blended. Spread into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out almost clean. Cool 15 minutes on wire rack. Remove from pan and cool completely. Meanwhile, bring cream just to the boiling point in 1-quart saucepan. Remove from heat, then stir in remaining 1/2 cup chocolate chips and 2 teaspoons Stir until melted. Let cool to thicken, stirring occasionally. Place rack with cake on waxed paper, then spread chocolate mixture on cake. Refrigerate until firm, about 1 hour. Garnish, if desired, with raspberries.
Hope you like this as much as we did. By the way, GREAT JOB Jeven! You are quite a little chef :)
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