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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!

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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

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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