Hello, crafty ladies! I’m Holly, a stay-at-home mom of three school-aged kids (one homeschooled), and over at Homebody I blog about tips and ideas for home, family, and decorating, all for as little money as possible. I’m happy to be here at the CSI Project today sharing this scrumptious recipe for Double Chocolate Torte!
I’m just as frugal with my time as I am with my money! This recipe is easy and quick, but looks impressive and tastes decadent. You will need a 9×13 size box of fudge brownie mix (along with the eggs and oil required to mix it up), semisweet chocolate chips, and butter.
Preheat the oven to 350Cut a piece of parchment or waxed paper to fit the bottom of a 9" round baking pan, and grease the sides…I used cooking spray.
Prepare the brownie mix according to the package directions for fudge-like brownies and spread the batter into the prepared pan.
Bake for 38-42 minutes, or until center springs back when lightly touched. Do not rely on the toothpick method, because if you wait until a toothpick comes out cleanly, the torte will be too dry. You want it to be fudgy, and the toothpick will still be a little gooey at that point.
Once it’s out of the oven, cool for 10 minutes. Then invert it onto a serving plate, carefully peel off the parchment paper, and cool completely.
In a microwave-safe bowl or cup, melt 1 cup of semisweet chocolate chips. Nuke for 30 seconds, stir, and repeat. It shouldn’t take more than 1 to 1½ minutes.
Add 6 tablespoons of butter to the melted chocolate chips and stir until the butter is incorporated and the mixture is smooth and glossy.
Pour it over the brownie layer. There will be plenty and you may have some leftover; save it.
Spread the chocolate until it covers the top and drips down over the sides of the brownie.
Refrigerate for 30 minutes. If you like, serve with whipped cream. I had some of the melted chocolate left over and used it to drizzle on the plate.
Enjoy! Your guests will practically lick the plate clean and will never believe that it was so simple to make!