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

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