Gluten-Free Brownie Ganache Torte with Raspberries
Gluten-Free Brownie Ganache Torte with Raspberries might be just the American recipe you are searching for. This recipe serves 12. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 14g of fat, and a total of 283 calories. Head to the store and pick up semi-sweet chocolate chips, whipping cream, eggs, and a few other things to make it today. Only a few people really liked this dessert. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.
Instructions
Heat oven to 350F. Spray bottom only of 8-inch springform pan with cooking spray.
In medium bowl, stir brownie mix, butter and eggs until well blended.
Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
In 1-quart saucepan, heat whipping cream over medium-low heat until hot.
Remove from heat; stir in chocolate chips until melted and smooth.
Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge.