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Torte: Tuxedo Brownie Torte




Source of Recipe


Internet


List of Ingredients




Brownie:
1 (1 lb. 5.5-oz) pkg fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
Filling:
1 (10-oz) pkg frozen raspberries in syrup, thawed
1 tablespoon sugar
1 tablespoon cornstarch
1 cup fresh raspberries or frozen whole raspberries without syrup, thawed,
drained on paper towel, reserving 3 for garnish

Topping:
1 (8-oz) pkg cream cheese, softened
1/3 cup powdered sugar
2 tablespoons white creme de cacao, if desired
1 cup vanilla milk chips, melted
1 cup whipping cream, whipped

Garnish:
1 tablespoon grated semi-sweet chocolate
3 whole fresh or frozen raspberries, if desired
3 mint leaves, if desired



Recipe



Heat oven to 350 degrees Fahrenheit. Grease bottom and sides of a 9- or 10-inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.


Bake at 350 degrees F for 38 to 45 minutes or until center is set. Cool 30 minutes. Run knife around edge of pan to loosen; remove sides of pan. Cool completely.

Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Strain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2
inch of edges. Arrange 1 cup fresh raspberries evenly over raspberry mixture; refrigerate.

In medium bowl, combine cream cheese, powdered sugar, and creme de cacao; beat until smooth, Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.

Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and mint leaves. Store in refrigerator.

SERVES 16

High altitude -- Above 3,500 feet: Add 1/4 cup flour to dry brownie mix. Bake as directed above.

Nutrition per serving: Calories 430; Protein 4g; Carbohydrate 48g; Fat 24g; Sodium 170mg. (Based on 16 servings total)