Strawberry brownie torte
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Granulated sugar, divided |
| 6 | tablespoons | Butter or margarine |
| 1½ | cup | Semisweet chocolate chips, divided |
| ½ | teaspoon | Vanilla extract |
| 2 | larges | Eggs |
| ⅔ | cup | All-purpose flour |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Heavy whipping cream |
| 2 | cups | Sliced strawberries |
Directions
Preheat oven to 350 degrees. In a small heavy-duty saucepan, bring ¾ cup sugar, butter and 1 tbs. water to boil, stirring constantly; remove from heat. Add ¾ cup chocolate chips; stir until smooth. Stir in vanilla. Add eggs one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in the remaining ¾ cup chocolate chips. Pour into waxed paper-lined and greased 9-inch round cake pan. Bake about 20-25 minutes, until wooden pick inserted in center comes out slightly sticky. Cool in pan 15 minutes. Invert onto wire rack: remove waxed paper. Turn right-side up; cool completely. In a small bowl, beat whipping cream and ¼ cup sugar. Spread filling over brownie. Arrange strawberry slices over whipped cream. Chill until serving time.
NOTES : I used the recipe for Stabilized whip cream in the filling and garnished the top with blueberries over the strawberries.
Recipe by: Woman's Day Spring Cooking and Entertaining Vol VII No Posted to MC-Recipe Digest V1 #525 by lunchuck <jock@...> on Mar 19, 1997