1/2 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
1 stick butter
1 1/4 cups sugar, divided
1 tsp vanilla
1/3 cup Hershey's Special Dark Cocoa
1/2 cup whipping cream
3/4 cup fresh blackberries
3/4 cup fresh raspberries
Preheat oven to 350 degrees.
Line a 9-inch round cake pan with waxed paper; grease and set aside.
In a small combine the flour, baking soda, and salt. Stir in the chocolate chips and set aside.
In a medium saucepan melt the butter over low heat; remove from heat. Stir in 1 cup of the sugar, the eggs, and the vanilla. Add the cocoa, blending in well. Stir in the flour/chocolate chip mixture. Spread the batter into the prepared pan.
Bake torte 20 to 25 minutes or until a wooden toothpick inserted in the center comes out slightly sticky. Cool in the pan on a wire rack for 15 minutes. Invert torte onto wire rack and gently remove waxed paper then turn right side up. Allow to cool completely.
In the meantime rinse and drain the blackberries and raspberries. Pat dry with paper towels.
Beat the whipping cream with the remaining 1/4 cup of sugar until the sugar is dissolved and stiff-peaks form. Spread over the top of the brownie. Top with the fresh berries. Refrigerate until serving time.
Yield: 8 to 10 servings