Call it a torte, or call it a brownie cake, it's both beautiful and intensely chocolatey (not to mention buttery). Serve with lightly sweetened whipped cream.
- For the topping
- 6 ounces cream cheese, softened
- 5 tablespoons superfine sugar
- 2 large egg yolks
- Pinch 3/4 teaspoon vanilla extract
- 1/2 teaspoon flour
- 1/3 cup miniature semisweet chocolate chips
- 3 tablespoons miniature semisweet chocolate chips
- For the batter
- 1 cup flour
- 3 tablespoons unsweetened dutch-process cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup miniature semisweet chocolate chips
- 13 tablespoons unsalted butter unsalted butter
- 4 ounces unsweetened chocolate, melted and cooled to tepid
- 4 large eggs
- 1 3/4 cups superfine sugar
- 1 1/2 teaspoons vanilla extract
- Unsweetened cocoa powder for sifting over top of baked torte
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray oil.
For the topping: In a medium bowl, combine the cream cheese and sugar. Using a hand-held mixer on moderately low speed, beat the mixture until smooth. Add the egg yolks, vanilla extract, salt and flour and blend until smooth. Stir in the chocolate chips and set aside.
For the batter: In a small bowl, sift the flour, cocoa powder, baking powder and salt. In another small bowl, combine the chocolate chips and 1 teaspoon of the sifted flour mixture. Set both bowls aside.
In a medium mixing bowl, combine the melted butter and the melted chocolate, stirring until smooth.
In a separate medium mixing bowl, whisk the eggs until blended, then add the sugar and whisk to combine. Stir in the vanilla extract and the melted butter-chocolate mixture. Sprinkle the flour mixture over and stir, using a whisk or flat wooden paddle, until all of the flour is absorbed. Stir in the chocolate chips. Scrape the batter into the prepared pan and smooth the top with a spatula.
Spoon the cream cheese mixture on top of the chocolate batter. Using the tip of a round-edged knife, gently swirl together the cream cheese mixture and the chocolate batter. Do not overswirl, or the batter will become muddy.
Bake for 42 to 46 minutes, or until the center is softly set. (The torte will rise and puff a bit.) Transfer the torte to a wire rack. When completely cooled, remove from the pan. Before slicing, sift cocoa powder on the outer edge. Serve within two hours, or refrigerate in an airtight container for up to 2 days.
Adapted from "Chocolate Chocolate," by Lisa Yockelson (Wiley, 2005).
Tested by Yuki Noguchi.
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