Chocolate Dipped Brownie Torte Wedges

Last week when I made chocolate covered strawberries, I decided I wanted something a little more decadent to go with them on the dessert plate. I made these chocolate dipped brownie torte wedges and they were a big hit!

Cooking Note: The torte is not going to be very tall, but that is intentional. These wedges are supposed to be petite and cute after all. You can also make this recipe in a 9 inch springform pan, but the cooking time will be slightly different.

CHOCOLATE DIPPED BROWNIE TORTE WEDGES

8 ounces semisweet or bittersweet chocolate (I used half and half)

1 cup brown sugar

3/4 cup butter or butter substitute, melted

2/3 cup almond meal

3 Tablespoons sweet rice flour

5 eggs, separated

1/4 cup milk or milk substitute

1 Tablespoon vanilla

1 teaspoon baking powder

DIP COATING:

Melted mixture of semisweet and bittersweet chocolate for dipping wedges (6 oz maybe)

DIRECTIONS:

Preheat the oven to 350 degrees. Grease and line a 10 inch spring form pan with parchment paper (9 inch will be fine, but baking time might be a little different). Melt the chocolate for the brownie wedges (leaving chocolate for topping aside) in a double boiler over very low heat, stirring until smooth. Add the sugar and stir until dissolved. Stir in the melted butter and vanilla. Remove from heat and stir in the almond meal and sweet rice flour. Add the egg yolks one at a time, stirring well after each addition. Add the baking powder. Whisk the egg whites in your stand mixer or in a large mixing bowl until they reach soft peaks and fold them in the batter. Pour the mixture into the prepared pan. Bake in the oven for 40-45 minutes until firm (the surface of the cake might crack during baking and this is ok). Let it cool in the pan for 45 minutes on a wire rack or until cool. Remove the side of the springform pan, but let the cake remain on the bottom of the springform pan. Place the torte in the freezer for 1 hour to cool. Prepare the melted chocolate for dipping the torte wedges. You can melt the chocolate in the microwave or with a double boiler. Once the torte is cool, cut it in petite small wedges (think tea party) and dip the tips of wedges in chocolate. The torte wedges should be cool/dense enough to do this without a problem. Place in a sealable container on parchment paper and store in the refrigerator until ready to serve. I think these torte wedges are best the day after they are made. Perfect make ahead dessert for parties!

Note: I made these especially for my gluten-free sisters. Even though I am on a diet, I find it hard not to spoil them when they come over. I just had to do extra cardio this week.

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Posted by Natalie
Filed under: Brownie Recipes, Chocolate

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