Chocolate raspberry brownie torte
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Unsweetened chocolate; chopped |
| ½ | cup | Butter; cut into pieces |
| ⅔ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Double-acting baking powder |
| 2 | larges | Eggs |
| ½ | cup | Granulated sugar |
| ½ | cup | Seedless raspberry jam |
| 2 | teaspoons | Eau-de-vie de framboise; (raspberry brandy |
| 1 | ounce | Semisweet chocolate; chopped |
| Confectioners' sugar for sifting on torte | ||
| Chocolate ice cream as accompaniment | ||
Directions
In the top of a double boiler set over barely simmering water melt the unsweetened chocolate with the butter, stirring, until the mixture is smooth. In a small bowl combine the flour, the salt, and the baking powder.In a bowl whisk together the eggs, the granulated sugar, the jam, the eau-de-vie de framboise, the semisweet chocolate, and the melted chocolate mixture and whisk in the flour mixture. Lin a buttered 9 inch round pan with a round of wax paper, butter the paper, and pour the batter into the pan. Bake the torte in a preheated 350 oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out with crumbs on it.
Let the torte cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper. Invert the torte onto another rack and let it cool top side up. Sift the confectioners' sugar lightly over the torte and serve the torte with the ice cream if desired.
NOTES : A family favorite for years. Look like plain brownies, but after one mouthful there is no doubt that these are not plain brownies!! Recipe by: Gourmet Magazine
Posted to MC-Recipe Digest V1 #1064 by Carol Seitz <ksmusic@...> on Jan 31, 1998