|
| 1/2 | cup sugar |
| 1/2 | cup butter, softened |
| 3 | eggs |
| 2/3 | cup semisweet chocolate chips, melted and cooled |
| 1/4 | cup Gold Medal® all-purpose flour |
|
| 1 | package (10 ounces) frozen raspberries in juice, thawed, drained and juice reserved |
| 1/4 | cup sugar |
| 2 | tablespoons cornstarch |
| 1. | Heat oven to 400ºF. Grease and flour round pan, 8x1 1/2 inches. |
| 2. | In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth. Stir in eggs and melted chocolate until smooth and blended. Stir in flour. Pour into pan. |
| 3. | Bake 18 to 20 minutes or until toothpick inserted in center of torte comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. |
| 4. | Meanwhile, add enough water to reserved juice to measure 1 1/4 cups. In 1 1/2-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool. Strain sauce through a strainer to remove seeds. Serve torte with sauce. |
|
| For best results, use only butter in this recipe. |
|
| Add "wow" with a plate design of White Truffle Sauce. Chop 6 ounces white chocolate baking bar and heat with 2 tablespoons butter in heavy 2-quart saucepan over low heat, stirring constantly, until melted (mixture will be thick and grainy). Stir in 1/2 cup whipping (heavy) cream until smooth. Refrigerate about 2 hours or until chilled. Cover a dessert plate with Raspberry Sauce. Using White Truffle Sauce, make vertical lines at 1-inch intervals. Using knife tip or toothpick, draw through the lines in alternating directions. |
Nutrition Information:
335 ( 160); 18g ( 10g, ncg); 110mg; 100mg; 42g ( 3g, ncg); 4g 12%; 4%; 2%; 6% nc ; nc nc