1 pkg (10 oz). frozen raspberries in syrup, thawed
1 tablespoon sugar
1 tablespoon corn starch
1 cup fresh raspberries or frozen whole raspberries without syrup, thawed, drained on paper towel
1 (8 oz) pkg. cream cheese, softened
1/3 cup powdered sugar
2 tablespoons white creme de cacao, if desired
1 cup vanilla milk chips, melted
1 cup whipping cream, whipped
1 tablespoon grated semi-sweet chocolate
3 whole fresh or frozen raspberries, if desired
3 mint leaves, if desired
Instructions
Heat oven to 350. Grease bottom and sides of 9- or 10-inch springform
pan. In a large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
Bake at 350 for 38 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 with metal blade. Cover; blend or process until pureed.
Strain to remove seeds. In small saucepan, combine sugar and
cornstarch. Gradually add raspberry puree; mixing well. Bring to a
boil; cook until mixture is clear, stirring constantly. Cool 5
minutes. Spread over brownie layer to within 1/2 inch of edges.
Arrange 1 cup fresh raspberries evenly over raspberry mixture;
refrigerate. In a medium bowl, combine cream cheese, powdered sugar
and creme 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.
Originally Submitted
12/21/2013
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