CHOCOLATE CRÈME BROWNIE TORTE
Source of Recipe
Hershey's
List of Ingredients
• 1-1/4 cups (2-1/2 sticks) butter
• 3/4 cup HERSHEY'S Dutch Processed Cocoa
• 1 cup plus 2 tablespoons granular form sucralose*
• 3 tablespoons all-purpose flour
• 4 eggs, separated
• 2 teaspoons vanilla extract
• 1 tablespoon granulated sugar
• CHOCOLATE CRÈME (recipe follows)
Recipe
1. Heat oven to 350°F. Grease bottom of 9-inch springform pan.
2. Melt butter over low heat. Add cocoa; stir well. Remove from heat; cool about 5 minutes. Stir together sucralose and flour; blend into cocoa mixture. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
3. Beat egg whites with granulated sugar until soft peaks form; gradually fold into chocolate
mixture. Spread batter into prepared pan.
4. Bake 15 to 18 minutes or until edges are firm (center will be slightly soft). Cool completely.
5. Prepare CHOCOLATE CRÈME; spread over surface. Refrigerate several hours or until thoroughly chilled. Garnish as desired. Cover; refrigerate leftovers. Yields 12 servings.
CHOCOLATE CRÈME
• 4 bars (1.1 oz each) HERSHEY'S 1 gram Sugar Carb chocolate candy
• 1 package (8 oz.) cream cheese, softened
• 1 cup granular form sucralose*
• 1 cup frozen non-dairy whipped topping, thawed
1. Remove wrappers from candy; break into pieces. Place in small microwave-safe bowl; microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
2. Beat cream cheese and sucralose in medium bowl until well blended. Beat in melted
chocolate; blend in whipped topping.
* Sold as Splenda®
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