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Prep 15min
Total1hr45min
Servings8
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Ingredients
Brownie Torte
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
Raspberry Sauce
1
package (10 ounces) frozen raspberries in juice, thawed, drained and juice reserved
1/4
cup sugar
2
tablespoons cornstarch
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Steps
1
Heat oven to 400°F. 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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
335
Calories from Fat
160
Total Fat
18g
0%
Saturated Fat
10g
0%
Cholesterol
110mg
0%
Sodium
100mg
0%
Total Carbohydrate
42g
0%
Dietary Fiber
3g
0%
Protein
4g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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