Brownie Torte with Raspberry Sauce

 

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.