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Decadent Chocolate Raspberry Torte Recipe

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This recipe for Decadent Chocolate Raspberry Torte, by , is from Pampered Chef Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Season's Best

Category:
Category:

Ingredients:  
Ingredients:  
1 package (19 - 21 ounces) brownie mix (plus ingredients to make cake-like brownies)
1/2 cup water
1 (3 ounce) package raspberry gelatin
1/4 cup seedless raspberry jam
1 (12 ounce) package semi-sweet chocolate chips
1 (16 ounce) container Cool Whip©, thawed
1 cup raspberries
1/4 cup sliced almonds, toasted

Directions:
Directions:
1. Preheat oven to 350º. Line large bar pan with 13-inch piece of parchment paper. Prepare brownie mix according to package directions for cake-like brownies; pour batter into pan, spreading evenly. Bake 20 - 25 minutes or until tester comes out clean; cool 10 minutes. Using edges of paper, carefully lift brownie onto cooling rack; cool completely.

2. In small bowl, microwave water 1 to 2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert brownie onto a large cutting board; remove paper. Prick brownie at 1/2-inch intervals. Brush brownie evenly with gelatin mixture. Trim 1/4-inch around edges of brownie; discard edges. Cut brownie crosswise into 3 equal layers.

3. Place chocolate chips in microwave-safe dish, microwave, uncovered, on high until melted and smooth. Immediately fold half of the whipped topping into chocolate, mixing until blended. Fold in remaining whipped topping; mix until smooth. (Mixture will be very thick.)

4. To assemble, place one brownie layer on a serving platter. Attach open star tip to easy accent decorator, fill with filling mixture. Pipe a straight border around edge of brownie layer. Place 3 large scoops of filling down center. Spread evenly to borders. Top with second brownie layer. Repeat filling as before. For third layer, pipe a decorative border around edge. Spread any remaining filling down center. Arrange raspberries of the top; sprinkle with almonds. Refrigerate for 30 minutes.

Yield: 20 servings

Nutritional info: 360 calories, 19g fat, 43g carbs, 1g fiber, 4g protein

 

 

 

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