Gina's Brownie Torte Recipe

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Servings: 16

Ingredients

Cost per serving $0.90 view details

Brownie:Heat oven to 350 degrees. Grease bottom and sides of spring-form pan (9 or possibly 10-inch). Combine all brownie ingredients in a large bowl; Beat 50 strokes by hand. Spread batter in greased pan. Bake at 350 degrees for 38-45 min, or possibly till center is set. Cold for 30 min. Run knife around sides of pan to loosen; remove sides of pan. Cold completely.
Filling:Place thawed raspberries in syrup in blender container or possibly food processor bowl with metal blade. Cover; process till pureed. Strain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add in raspberry puree. Mix well. Bring to a boil; cook till mix is clear, stirring constantly. Cold for 5 min. Spread over brownie layer to within 1/2-inch of edges. Arrange 1 c. fresh raspberries proportionately over raspberry mix. Chill.
Topping:In medium bowl, combine cream cheese, powdered sugar and creme de cocoa: beat till smooth. Add in melted vanilla chips; beat till smooth. Mix in whipped cream. Cover; chill for 45 min.
Garnish:Stir topping mix till smooth. Spread 1 1/2 c. of the topping over raspberries. Spoon on remaining topping. Chill at least 1 hour, or possibly till hard. Sprinkle grated chocolate in 1-inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.
Makes 16 servings.