Raspberry Brownie Torte Recipe
Summary
Ingredients
| Butter | 1⁄2 Cup (8 tbs), softened | |
| Eggs | 3 | |
| Semisweet chocolate chips | 2⁄3 Cup (10.67 tbs), melted and cooled | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Raspberry sauce | 1⁄2 Cup (8 tbs) | |
| Frozen raspberries in juice | 10 Ounce (Thawed, Drained And Juice Reserved) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Cornstarch | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 342 Calories from Fat 147
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 9 g44.9%
Trans Fat 0 g
Cholesterol 109.5 mg36.5%
Sodium 76.5 mg3.2%
Total Carbohydrates 46 g15.4%
Dietary Fiber 1.4 g5.6%
Sugars 33.6 g
Protein 4 g7.2%
Vitamin A 8.9% Vitamin C 8.9%
Calcium 1.9% Iron 4%
*Based on a 2000 Calorie diet
Directions
2. In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth. Stir in eggs and melted chocolate until smooth and blended. Stir in flour. Pour into pan.
3. Bake 18 to 20 minutes or until toothpick inserted in center of torte comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. Meanwhile, add enough water to reserved juice to measure 1 1/4 cups. In 1 1/2-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool. Strain sauce through a strainer to remove seeds. Serve torte with sauce.
Comments
Ganesh Dutta says :
Chef
