Double Decadent Brownie Torte

Based on this Recipe.

I happened upon the Creative Culinary blog (which is pretty awesome). They did a post entitled "Food Bloggers support for Sandy". She is urging bloggers to make and post a "comfort food" in support of those that have been impacted by Sandy and to imbed a Red Cross Badge (which has a quick link) so people can make donations.  This is my comfort food recipe, who doesn't love chocolate??? I urge you to make a donation to the Red Cross or organization of your choice to let help those suffering from this terrible storm. And without further ado, my vegan version of the torte.

Torte:

• 1/2 cup vegan margarine
• 1/2 cup light corn syrup
• 1 cup vegan semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1/4 cup applesauce
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup pecans, chopped

Glaze:

• 1/2 cup vegan semi-sweet chocolate chips
• 2 tablespoons vegan margarine
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla

 

Butter and flour a 9-inch round cake pan.

In a saucepan, heat margarine and corn syrup until butter is melted.

 

Remove from heat and stir in chocolate chips; stir until chips are completely melted.

 

Add sugar and applesauce; stir until well blended.  

 

Stir in vanilla, flour, and nuts; mix until well blended.

 

Pour batter into pan.

Bake in a preheated 350° oven for 30 minutes, until center springs back when touched. Cool in pan 10 minutes; turn out of pan onto a rack and cool completely.

 

For Glaze:.
Combine chocolate chips, butter, and corn syrup in a saucepan.

Stir over low heat until chocolate is completely melted. Remove from heat and stir in vanilla. Frost top of torte.

 

By the way, I have a new camera on order and  hope that I'll be able to get much better pics in the future. God bless everyone who contributes to those touched by Sandy.