Easy Viennese Chocolate Raspberry Torte

• 1 cups semi-sweet chocolate chips
• 1/4 cup butter
• 3 eggs
• 1 cup milk
• 1/2 cup light corn syrup
• 2 tablespoons corn starch
• 1/2 teaspoon vanilla extract
• 1/2 cup raspberry jam or dessert filling
• 1 cup regular or heavy cream, sweetened and whipped (canned whipped cream or Cool Whip can also be used)
• Cooking spray (greasing pie plate or quiche pan)

1. Preheat oven to 350u0b0F. Grease a 9-inch pie plate or quiche pan.
2. Combine chocolate chips and butter in a microwave-safe container. Microwave on high for 70 seconds; stir until melted and smooth. If necessary, microwave 15 to 30 seconds longer. Stir, then set aside to slightly cool
3. Combine chocolate mixture, eggs, milk, corn syrup, corn starch and vanilla in a blender or food processor. Blend 30 seconds. Stir mixture; blend 30 seconds longer.
4. Pour blended mixture into the greased 9-inch pie plate or quiche pan. Bake 35 minutes or until puffed and set.
5. Let cooked mixture cool for 1 hour. During this time the mixture should slightly deflate, forming a shallow well.
6. Spread raspberry filling or jam on the well in the cooked mixture. Put into the fridge to chill for at least for 1 hour.
7. Before serving, pipe or swirl whipped cream around edge of torte.

semisweet chocolate chips, butter, eggs, milk, light corn syrup, corn starch, vanilla, raspberry, regular, cooking spray

Taken from www.yummly.com/recipe/Easy-Viennese-Chocolate-Raspberry-Torte-1831403 (may not work)