Tuesday, October 27, 2009

TWD: Cherry-Fudge Brownie Torte


For the final Tuesday's with Dorie recipe for October, April of Short + Rose chose the Cherry-Fudge Brownie Torte.

I gather from Dorie's write-up that this is a brownie-ized version of Black Forest cake, complete with dried cherries and cherry preserves in the brownie itself (with a little Kirsch thrown in here and there). The brownie was to be topped with a cream cheese-slash-mascarpone cheese-slash-whipped cream layer.

I simplified the recipe because I thought it might be a little too "fancy" for my family's tastes. I made half of a batch and divided the batter evenly in 11 cups of a muffin pan. Next time I'll stretch it to 12 cups because a little goes a long way with this rich little treat



For the topping, I forgot to get mascarpone at the store and I didn't feel like making another grocery store run so I improvised. I used the cream cheese called for (1/2 of it anyway), I added a few table spoons of sugar, a little glug of vanilla, a couple of serving spoons of honey Greek yogurt, and finally a couple of dollops of Cool Whip (I admit it, Cool Whip is my Achilles heel). It was darned tasty and just the right amount of tang to balance the sweet brownies.


I'll definitely make these again... maybe even the way they're supposed to be, LOL. OK, if you want the recipe, please check out April's blog or go straight to the source and find Dorie Greenspan's book "Baking, from My Home to Yours".

18 comments:

Romaine said...

Love how you got the little twirls on top to look just perfect!

Amanda said...

Great decoration! I loved this, though it's incredibly rich :)

chocolatechic said...

I heart cool whip.

I could just eat it with a spoon.

April said...

Thanks for baking with me this week! I love the bite-sized brownies, much easier to handle. The topping sounds great too!

Grace said...

like chocolatechic, i will always stand by cool whip. it's a marvelous creation, and so are your little tortes. :)

Megan said...

What perfectly sized treats!

Cool whip is my husbands' favorite - although I can't stand the stuff.

jillbert said...

They look great! I'm a fan of Cool Whip too - it's convenient and tasty.

Engineer Baker said...

How cute! Perfect little bites.

Lauryn said...

such a great idea making these cupcake sized!! Yours really look great! And I live for cool whip too so so can go hide in a corner together, spoons in hand!! :)

Heather said...

I just love that you adapted the recipe to cupcakes. Very pretty and yummy looking.

Clivia said...

I wish I'd read your topping recipe before I made mine. Sounds like a great fit and your cupcakes look so much more enjoyable than a slice of the actual torte.

Beryl said...

I was wondering if it would work in muffin cups. Nice job!

pinkstripes said...

I like the cupcake versions. Very cute!

Carol Peterman said...

What perfect little cupcake tortes. I am with you on the multiple trips to the store. I will come up with all sorts of work-arounds to avoid going back again. Your solutions sounds very successful.

Liz said...

Okay, this is a brilliant idea. I loved this, and I had a hard time with portion control (read: I've eaten slice after slice!) so making mini tortes is genius. I'd probably still eat 2 or 3, but at least I could say I tried.

Katrina said...

Oh, I love the individual brownies! (I did some, too, in ramekins), but I love your topping and the look.

lasinthekitchen said...

Your brownie torte/cupcakes look fabulous! I love how you improvised on your topping - the swirls look fantastic! =)

Avanika [YumsiliciousBakes] said...

These look so adorable! I love individual desserts!!