Tuesdays with Dorie: Cherry-Fudge Brownie Torte

October 27, 2009

How does a fudgy brownie, studded with dried cherries and chocolate chunks and topped with a layer of cream cheese-mascarpone mousse sound? It sounded pretty good to me, and it tasted even better!


This Cherry-Fudge Brownie Torte is the recipe baked by the Tuesdays with Dorie group this week. Thanks go to April of Short + Rose for selecting this week’s recipe! She’ll have the recipe posted on her site, or open your copy of Baking: From My Home to Yours to page 284.

What I did:

  • I made 1/4 of the recipe. I often cut recipes in half, but hesitated to cut them down further because I didn’t know if they’d turn out. Thanks go to Megan, who gave me some tips and courage to reduce my recipes!
  • I baked the brownie layer in two 4.5″ springform pans. I thought that my small amount would be enough for just one of the mini pans, but there was a lot of batter. Both pans were filled about halfway before baking.
  • I did not add the black pepper to the brownie layer.
  • I used blackberry fruit spread instead of cherry preserves. I needed such a tiny amount of preserves and didn’t want to buy a whole jar.

Side note: I bought two mini springform pans and this was my first time using them. So far they’re great! I’m glad I had the right kind of pan and didn’t try to make do with another type of pan.


How it went: I was concerned that I’d have trouble with my small amounts, but aside from getting a large amount of dishes dirty, this went smoothly. I would also like to note that I actually bought real cream to use in the mousse. I usually avoid the cream, but after a few recipes that didn’t turn out great, I decided to just deal with it and use the cream!

How it tasted: I’m in love with the brownie layer! It’s oh-so-fudgy and the chocolate bits make it even better. And the mousse on top is the icing on the cake, so to speak. It’s a delicious, creamy layer that is a great accompaniment to the brownie layer. My husband really liked this and couldn’t stop talking about the fabulous mousse on top. He did say he’d prefer it without the cherries. That’s fine with me; I could go either way with the cherries.

Would I make this again?: Yes; I’d make this but without the cherries. I’d also make just the brownie part, either to eat as-is, or to use in another brownie-based recipe.


  1. Ciao !Fantastic ! We loved it too !!

  2. Those little springform pans are so cute. I have not had the guts to got that direction…yet. Maybe I will try it next week.

  3. Looks wonderful, and kudos for cutting the recipe down! 🙂 I subbed dried strawberries, grenadine and red raspberry preserves. I say use what you have 🙂

  4. I wish I had time to make this for this week! Yours looks AMAZING! I’m so glad you enjoyed it!

  5. This looks delicious! Nicely done!

  6. That slice looks perfect! Glad you liked it so much. You’re right, the brownie is a great one!

  7. Thank you for baking with me this week! I love the little springform pans, the brownies and your layer of mousse looks great.

  8. Yay! Now that you’ve got the hang of scaling down recipes, it will become second nature. Plus, it’s easier to try so many different things.

    I liked these brownies too – I forgot that I left out the pepper as well. Whoever heard of pepper in a brownie?

  9. Those look wonderful! Good for you for scaling the recipe down. Love the mini springform pans! The mousse was a big hit in my house as well!

  10. It looks wonderful. I got mini springform pans too. So cute. I made a half recipe though and it filled two of the pans to the top. I liked the mousse so much better than the brownie. If I was to make this again I would leave out the cherries too.

  11. I added the full teaspoon of black pepper to my brownies and really loved it. Who knew?

  12. why, oh why would you add the link to your site for those springform pans? 😉 my fiance will be very angry with me for shoving these into our already over stuffed kitchen 🙂

    this looks great!!

  13. your tortes look amazing!! I am jealous of your mini springform pans!! Great job! I bet they tasted incredible!

  14. Looks delicious! I wish I’d cut mine done. Great job.

  15. Your torte looks fabulous. Love the minis!

  16. Looks great Jill! Me too – I would make the brownie part as brownies and forget the rest.

  17. Looks fantastic! I thought the brownies were amazing too. I made the same amount and it was perfect; a little really goes a long way with this dessert.

  18. Your mini-brownie tortes look soo cute! I liked the brownies too! I added the pepper and my niece happened to bite into a coarse speck and wanted to know what it was… oops! =)

  19. Glad you loved them, we did too! I also think the brownies were fab by themselves. AND I didn’t like the black pepper in the brownies, so it was a good call to omit it. 🙂

  20. It’s always a little iffy cutting recipes down, things could just not work for whatever reason, but my failures can usually be traced back to forgetting to reduce one of the ingredients. Nice job your tortes look beautiful. Next time try it with the pepper!

  21. That’s it… I’m coming over! I’m inviting myself for a piece of that… or perhaps one of those super cute cookies under, and a cup of joe!

    Ding! Dong!

  22. I definitely need to make this – I am late on the dish because I’m moving this week, but will be making them because I am reading positive review after positive review! Your dish looks amazing!

  23. Yum! This looks so delicious and chocolate-y. Dave would LOVE it.

  24. I let this go until last Monday figuring I would make it then, but got called in to work, so just put it off altogether. Now that I see yours, I am thinking this will return to the lineup for me during the Christmas holiday season as Mark’s family loves cherries and chocolate together. Yours looks like just the way to go about it, too!

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