Serves: 16
Total Calories: 601
Heat oven to 350°F. Grease bottom and sides of 9- or 10-inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in grease pan.
Bake at 350°F. for 40 to 45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen remove sides of pan. Cool completely.
Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover blend or process until pureed. Strain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree mix well. Bring to a boil cook until mixture is clear stirring constantly. Cook 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup fresh raspberries evenly over raspberry mixture refrigerate.
In medium bowl, combine cream cheese, powdered sugar and crème de cacao beat until smooth. Add melted vanilla chips beat until smooth. Fold in whipped cream. Cover refrigerate 45 minutes.
Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. Refrigerate at least 1 hour or until firm. 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.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry brownie mix increase water to 1/3 cup. Bake as directed above.
Nutrition Per Serving: Calories 420 Protein 4g Carbohydrate 46g Fat 24g Sodium 160mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tuxedo Brownie Torte recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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