Decadent and Rich Brownie Torte Recipe

This brownie torte is a chocolate lover's dream come true. With layers of fudgy brownies, creamy chocolate ganache, and a smooth chocolate mousse filling, this dessert is sure to impress. The combination of textures and flavors will leave you satisfied and craving for more. Perfect for special occasions or whenever you need a chocolate fix, this recipe is a must-try.

Ingredients

• For the Brownies:
• - 1 cup unsalted butter
• - 2 cups granulated sugar
• - 4 large eggs
• - 1 teaspoon vanilla extract
• - 1 cup all-purpose flour
• - 3/4 cup cocoa powder
• - 1/2 teaspoon salt
• - 1/2 cup chocolate chips
• For the Chocolate Ganache:
• - 1 cup heavy cream
• - 8 ounces semisweet chocolate, chopped
• - 1 tablespoon unsalted butter
• For the Chocolate Mousse Filling:
• - 2 cups heavy cream
• - 8 ounces bittersweet chocolate, chopped
• - 1/4 cup granulated sugar
• - 1 teaspoon vanilla extract
• For the Whipped Cream Topping:
• - 1 cup heavy cream
• - 2 tablespoons powdered sugar
• - 1/2 teaspoon vanilla extract
• - Chocolate curls, for garnish (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round springform pan.
2. In a microwave-safe bowl, melt the butter. In a large mixing bowl, combine the melted butter and sugar.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let it cool completely in the pan.
7. While the brownie cools, prepare the chocolate ganache. In a small saucepan, heat the cream until it just begins to simmer. Remove from heat and stir in the chopped semisweet chocolate and butter until smooth.
8. Once the brownie has cooled, remove it from the pan. Slice it in half horizontally to create two layers.
9. Place one layer of brownie on a serving plate and spread half of the prepared ganache over it. Place the second layer of brownie on top and spread the remaining ganache over it. Refrigerate for 30 minutes to allow the ganache to set.
10. While the torte chills, make the chocolate mousse filling. In a microwave-safe bowl, heat the cream until hot but not boiling. Stir in the chopped bittersweet chocolate until melted and smooth. Allow the mixture to cool slightly.
11. In a separate bowl, beat the sugar and vanilla extract into the remaining 2 cups of heavy cream until stiff peaks form. Gently fold the chocolate mixture into the whipped cream until well combined.
12. Remove the torte from the refrigerator and carefully spread the chocolate mousse over the top. Smooth the surface with a spatula. Return the torte to the refrigerator and chill for at least 2 hours or until set.
13. Before serving, prepare the whipped cream topping. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
14. Decorate the chilled torte with the whipped cream topping and chocolate curls, if desired. Slice and serve the brownie torte chilled. Enjoy!

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