Chocolate-Raspberry Torte

Name: Chocolate-Raspberry Torte
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 177 milliliters butter or margarine; 3 eggs; 79 milliliters flour; 118 milliliters chopped PLANTERS Pecans, toasted; 1 Tbsp powdered sugar; 118 milliliters fresh raspberries; 85 grams pkg. JELL-O Raspberry Flavor Gelatin; 340 grams pkg. each) BAKERS Semi-Sweet Chocolate, divided; 118 milliliters sugar; 227 grams tub COOL WHIP Whipped Topping, thawed

You can never have too many dessert recipes, so give Chocolate-Raspberry Torte a try. This recipe serves 30. One portion of this dish contains around 2g of protein, 12g of fat, and a total of 172 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, planters pecans, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Spray 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended.

Ingredients you will need

Cooking Spray

Gelatin Dessert Mix

Chocolate

Butter

Sugar

Equipment you will use

Microwave

Bowl

Frying Pan

Add eggs; mix well. Stir in flour and nuts until well blended.

Ingredients you will need

All Purpose Flour

Egg

Nuts

Pour into prepared pan.

Equipment you will use

Frying Pan

Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

Knife

Frying Pan

Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.

Ingredients you will need

Chocolate

Spread

Equipment you will use

Baking Sheet

Microwave remaining chocolate in large microwaveable bowl as directed on package.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

Whisk in COOL WHIP until well blended.

Equipment you will use

Whisk

Transfer cake to plate; frost with COOL WHIP mixture.

Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and powdered sugar.

Ingredients you will need

Powdered Sugar