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Decadent Chocolate Raspberry Torte
1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like
brownies)
1/2 cup water
1 package (3 ounces) raspberry gelatin
1/4 cup seedless raspberry jam
1 package (12 ounces) semi-sweet chocolate morsels
1 container (16 ounces) frozen whipped topping, thawed
1 cup raspberries (optional)
1/4 cup sliced almonds, toasted
Fresh mint leaves (optional)
1. Preheat oven to 350�F. Line a stoneware bar pan with 13-inch piece of
parchment paper. Prepare brownie mix according to package directions for
cake-like brownies; pour batter into pan, spreading evenly. Bake 20-25 minutes
or until cake tester inserted in center comes out clean; cool 10 minutes. Using
edges of paper, carefully lift brownie onto cooling rack; cool completely.
2. In small cooker, microwave water on HIGH 1-2 minutes or until boiling. Add
gelatin; stir until dissolved. Add jam; whisk until smooth. Invert brownie onto
smooth side of a large cutting board; remove paper. Prick brownie at 1/2-inch
intervals. Using a pastry brush, brush brownie evenly with gelatin mixture. Trim
1/4 inch around edge of brownie; discard edges. Cut brownie crosswise into 3
equal layers.
3. Place chocolate morsels in a bowl; microwave, uncovered, on HIGH 2-2 1/2
minutes, stirring after each 30-second interval, until melted and smooth.
Immediately fold half of the whipped topping into chocolate, mixing until
blended. Fold in remaining whipped topping; mix until smooth. (Mixture will be
very thick.)
4. To assemble torte, place one brownie layer on a oval platter. Attach open
star tip to decorator; fill with filling mixture. Pipe a straight border around
edge of brownie layer. Using a large scoop, place 3 scoops of filling down
center. Spread filling evenly to border. Top with second brownie layer. Repeat
filling as above. For third layer, pipe a decorative border around edge. Spread
any remaining filling down center. Arrange raspberries over top, if desired;
sprinkle with almonds. Garnish with mint leaves, if desired. For a cooler
serving temperature, refrigerate 30 minutes. Slice using a serrated knife.
Yield: 20 servings or 30 sample servings
Nutrients per serving: Calories 360, Total Fat 19 g, Saturated Fat 8 g,
Cholesterol 30 mg, Carbohydrate 43 g, Protein 4 g, Sodium 100 mg, Fiber 1 g |