Preheat oven to 350 degrees. Butter and flour two round 9-inch cake pans. In a saucepan, heat butter and corn syrup until butter is melted. Stir in chocolate until melted. Add sugar and eggs. Stir until well blended. Stir in vanilla, flour, and nuts.
Pour batter into pans. Bake 30-35 minutes, until center springs back when touched or toothpick comes out slightly moist. Cool in pans for 10 minutes. Turn out onto a rack.
Glaze top and sides of torte with Chocolate Glaze. Chill until set (at least 2 hours in refrigerator). Serve with Blueberry Compote.
1 cup semisweet chocolate chips
4 tablespoons butter
2 tablespoons corn syrup
2 teaspoons vanilla
Combine chocolate, butter, and corn syrup in saucepan. Stir over low heat until chocolate has melted. Remove from heat and add vanilla.
4 cups wild Maine blueberries, divided
3/4 cup sugar
Juice of one lemon
Combine 2 cups berries and the sugar. Simmer over medium heat until berries start to release their juices. Add lemon juice and continue until berries are soft and syrupy. Remove from heat and add remaining berries. Serve warm or at room temperature.