REC: Brownie Fantasty Torte--a favorite with the adult crowd.
Brownie Fantasy Torte--ultra rich! I found this recipe in a book called CHOCOLATE CONSPIRACY by Cole's Cooking Companion Series.
This moist, dense triple-chocolate brownie confection is reminiscent of the renowned Sachertorte.
1 recipe Cocoa Pastry (see below)
1/2 cup apricot jam or preserves (125 ml)
3 oz unsweetened chocolate (85 g)
1/2 cup unsalted butter (125 ml)
1/3 cup flour (85 ml)
1/4 tsp baking powder (1/4 tsp)
1/8 tsp salt (1/8 tsp)
2 eggs, at room temperature (2 eggs)
1 cup sugar (250 ml)
1 tsp vanilla extract (1 tsp)
1/3 cup sliced almonds (85 ml)
1 oz semisweet chocolate (30 g)
1/2 tsp oil (1/2 tsp)
Whipped cream (optional)--amount as needed
1) Preheat oven to 350 degrees F (175 degrees C). Press rolled circle of Cocoa Pastry firmly over bottom and up sides of an 11-inch (27.5-cm) springform tart pan with removable bottom. Bake for 12 minutes. (I lined with parchment paper and pie weights before baking.) Remove from oven and cool in pan on a wire rack. When pastry is cool to the touch, spread apriocot jam evenly over bottom of pastry shell. Set aside.
2) In a heavy saucepan over low heat, combine unsweetened chocolate and butter. Let stand until melted, then stir well to blend. Let cool.
3) In a small bowl stir together flour, baking powder and salt. Set aside.
4) In a mixing bowl combine eggs and sugar; beat at high speed until thick. Blend in vanilla, then chocolate mixture. Gradually add flour mixture, beating until well combined. Stir in almonds. (I toasted almonds before using.)
5) Spread batter into jam-lined pastry. Return to 350-degree F (175-degree C) oven and bake until center is nearly set when tested with a toothpick (20-25 minutes). Remove from oven and let cool in pan on a wire rack. Then carefully remove sides of pan and transfer to a serving plate.
6) In a heavy saucepan over low heat, melt semisweet chocolate with oil. Drizzle melted chocolate over surfact of torte. Set aside until chocolate is firm. To serve, cut torte into wedges. Accompany with whipped cream (if desired).
COCOA PASTRY
1-1/4 cups flour (300 ml)
2 Tbl unsweetened baking cocoa (2 Tbl)
1/3 cup confectioners' sugar (85 ml)
1/2 cup cold unsalted butter (125 ml)
1 egg yolk
1/2 tsp vanilla extract (1/2 tsp)
To prepare pastry, in a medium bowl stir together flour, cocoa and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg yolk, vanilla and 1/2 Tablespoon to 1 Tablespoon ice water (might need a bit more water); beat until blended. Add egg mixture to flour mixture, stirring with a fork until dough clings together. Press dough into a smooth ball and roll out between 2 sheets of plastic film or 2 sheets of waxed paper into a 13-inch circle. Refrigerate dough until chilled (about 15 minutes). Continue with Step 1 above.
