Fudge Brownie Torte

1. Heat oven to 325 degrees. Grease a 10 inch spring form pan with extra butter and coat lightly with additional baking cocoa.

2. Combine flour, cocoa, and salt in a bowl and set aside.

3. Beat 1 cup butter with the sugar, until light and fluffy. Beat in corn syrup. Then add eggs, one at a time, beating well after each addition.

4. At low speed beat in dry ingredients, alternately with the milk.

5. If desired, fold in chopped pecans. I love this, but my children hate nuts.

6. Spread batter into prepared pan. Bake in a preheated 325 degree oven for 55 – 60 minutes, or until toothpick inserted 1 inch from edge of pan comes out clean. Cool completely on a wire rack.

7. After cake is cool, bring heavy cream to a boil. Remove from heat and add chopped chocolate and stir until melted. Cool completely.

8. Remove ring from pan. Place on serving platter. Place strips of wax paper under cake and pour cooled ganache over top and spread with a metal spatula to cover top and sides of cake. I then put it into the fridge to set up. Don’t cut until the cake is completely set.

9. Serve with whipped cream or vanilla ice cream.