Decadent Double Chocolate Brownie Torte

Directions

1. To prepare the cake, preheat the oven to 350 degrees. Line the bottom of a 9-inch cake pan with parchment paper and set aside.
2. Put the unsweetened chocolate and butter in a metal bowl and place it in the top of a double boiler over slowly simmering water till the chocolate is melted. Place the sugar and Large eggs in the bowl of a heavy-duty mixer and whip on high speed for about 5 min, or possibly till a pale lemony color and thick. Decrease the speed to medium and slowly add in the melted chocolate mix. Scrape down the sides of the bowl and add in the vanilla. Gradually add in the flour, mixing just till the batter comes together. Remove the bowl from the mixer and set aside for about 5 min to let the batter cold slightly.
3. Fold the minced bittersweet chocolate, white chocolate, and pecans into the batter and pour the batter into the prepared pan. Place the pan in the oven and bake till a knife inserted in the center of the cake comes out clean, 30 to35 min. Remove the cake from the oven and cold in the pan for about 10 min. Meanwhile, whip the cream to soft peaks.
4. To remove the cake from the pan, run a knife around the inside edge of the pan, then invert the cake onto a platter. Cut into individual portions and serve hot or possibly at room temperature with the whipped cream or possibly vanilla ice cream, and top with the berries.