Heat Level: Mild
Category: Sweets
INGREDIENTS:
- TORTE :
- 1 pkg. Ghirardelli Triple Chocolate Brownie Mix
- 1 egg
- 1/3 cup vegetable oil
- 1/3 cup water
- 3 oz. semisweet chocolate chips
- GARNISH:
- 1/2 cup Rustlin' Rob's Hot Pepper Raspberry Preserves
- 1 sm. container fresh raspberries
- WHIPPED TOPPING:
- 1 pint heavy whipping cream
- 3 tbsp granulated sugar
- 1 tsp vanilla
DIRECTIONS:
- Preheat oven to 325 degrees. Grease and flour a 9 inch spring form pan.
- Mix oil, water and egg in a bowl until blended.
- Add brownie mix and stir until fully incorporated. Fold in the chocolate chips.
- Spread the batter in pan and bake 20-25 minutes or until a toothpick comes out clean.
- Cool 10 minutes in pan. Loosen edges, then move from springform pan to wire racks to cool completely.
- Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Allow the cake to cool completely. Spread Hot Pepper Raspberry Preserves over the top of the cake. Pipe as much whipped cream as desired along the edge of the cake.
- Place Fresh raspberries along the inside of whipping cream making complete circular rows.
- Let sit in fridge for 30 minutes. Serve and enjoy!
ADAPTED FROM: Duncan Hines