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Tuxedo Brownie Torte |
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Serves: 16 Print this RecipePatricia Lapiezo - LaMesa, California. Bake-Off® Contest 35, 1992. The combination of a dark chocolate base, raspberry filling and creamy white chocolate topping looks and tastes like it came from the pastry cart in a fine restaurant. BROWNIE 1 (1-pound 3.5-oz) package fudge brownie mix 1/2 cup oil 1/4 cup water 2 eggs FILLING 1 (10-ounce) package frozen raspberries in syrup, thawed 1 tablespoon sugar 1 tablespoon cornstarch 1 cup fresh raspberries or frozen whole raspberries without syrup, thawed, drained on paper towel, reserving 3 for garnish TOPPING 1 (8-ounce) package cream cheese, softened 1/3 cup powdered sugar 2 tablespoons white crèam de cacao, if desired 1 cup white chocolate chips, vanilla, melted 1 cup whipping cream, whipped GARNISH 1 tablespoon grated semisweet baking chocolate 3 whole fresh or frozen raspberries, if desired 3 mint leaves, if desired 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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