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Tuxedo Brownie Torte Recipe
|Fudge brownie mix||19 1⁄2 Ounce (Pillsbury, Rich and Moist)|
|Oil||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Frozen raspberries||10 Ounce, thawed (1 package)|
|Raspberries||1 Cup (16 tbs) (fresh / frozen whole without syrup, thawed, drained on paper towel, reserve 3 for garnish)|
|Cream cheese||8 Ounce, softened (1 package)|
|Powdered sugar||1⁄3 Cup (5.33 tbs)|
|White creme de cacao||2 Tablespoon|
|White vanilla chips||1 Cup (16 tbs), melted|
|Whipping cream||1 Cup (16 tbs), whipped|
|Grated semi sweet chocolate||1 Tablespoon (for garnish)|
|Whole raspberries||3 (fresh / frozen, for garnish)|
|Mint leaves||3 (for garnish)|
Serving size: Complete recipe
Calories 6504 Calories from Fat 3284
% Daily Value*
Total Fat 365 g560.8%
Saturated Fat 157.7 g788.6%
Trans Fat 0 g
Cholesterol 1003.8 mg
Sodium 3778.2 mg157.4%
Total Carbohydrates 726 g242%
Dietary Fiber 46.1 g184.5%
Sugars 513.4 g
Protein 68 g135%
Vitamin A 68.7% Vitamin C 72.9%
Calcium 75.6% Iron 141.6%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350°Fahrenheit.
2 Grease well the bottom and sides of 9 or 10-inch springform pan.
3 In a large bowl, add all brownie ingredients.
4 Using a spoon, beat 50 strokes.
5 In the prepared pan, spread the batter.
6 Bake at 350°Fahrenheit for 40 to 45 minutes or until center is set.
7 Allow to cool for about 30 minutes.
8 Gently run a knife around sides of pan to loosen; remove sides of pan.
9 Let cool for 30 minutes or until completely cooled.
10 In a blender container or food processor bowl with metal blade, add thawed raspberries in syrup and blend until smooth.
11 Over a small bowl, place the strainer and pour berries into strainer.
12 Using back of a spoon, press berries through strainer to remove seeds; discard seeds.
13 In a small saucepan, mix sugar and cornstarch.
14 Gradually stir in the raspberry puree.
15 Bring to a boil.
16 Cook , stirring constantly until the mixture is clear.
17 Allow to cool for 5 minutes.
18 Over the brownie layer, spread the mixture to within 1/2 inch of edges.
19 Evenly arrange 1 cup fresh raspberries over raspberry mixture.
20 Place in the refrigerator.
21 In a medium bowl, mix cream cheese, powdered sugar and creme de cacao; beat until smooth.
22 Add in melted vanilla chips and beat until smooth.
23 Gradually, fold in whipped cream.
24 Cover and refrigerate for about 45 minutes.
25 Gently stir the topping mixture until smooth.
26 Spread the raspberries with 1 1/2 cups of the topping.
27 Spoon on the remaining topping.
28 Refrigerate for at least 1 hour or until firm.
29 Sprinkle grated chocolate in 1-inch border around outside edge of torte.
30 Garnish the center with whole raspberries and mint leaves.
31 Serve and store the rest in the refrigerator.