Tuxedo Brownie Torte

  1. Heat oven to 350. 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 greased pan.
  2. Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
  3. Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain 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. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.
  4. In 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.
  5. Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.
  6. 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.

brownie, brownie mix, oil, water, eggs, filling, frozen raspberries, sugar, cornstarch, fresh raspberries, topping, cream cheese, powdered sugar, white creme, white vanilla chip, whipping cream, chocolate, fresh raspberries, frozen raspberries, mint

Taken from www.food.com/recipe/tuxedo-brownie-torte-134560 (may not work)

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