Serves: 6
Very Berry Torte Recipe
This dessert tastes amazing! It is incredibly rich and chocolately and the raspberries on top give it the perfect sweetness.
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi sweet chocolate chips (milk chocolate chip would be fine)
- ½ cup butter or margarine (1 stick)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
Cream Layer
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces cool whip 1 container, (lite is fine if you want to use it)
Instructions
- Heat oven to 350°F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in chocolate chips.
- Melt butter in medium saucepan over low heat (or you can cheat like I did and just melt it in the microwave). Remove from heat. Stir in sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.
- Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack; remove wax paper. Turn right side up; cool completely.
Cream Layer
- Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Divide evenly and spread over each cake (I actually only used about 3/4 of the cream mixture- you can use as much or as little as you like).
- Top cream layer with 2 cups of fresh raspberries**. Drizzle with chocolate syrup. Refrigerate until serving time.
Notes
*Instead of the cream cheese layer, you could use whipped cream: use 1/2 cup whipping cream and 1/4 cup sugar. Beat until sugar dissolves and stiff peaks form. Spread over brownie layer.
**You can also substitute other types of berries. I have made this using strawberries and it was delicious. I have not tried this with frozen berries . . . so if you do use frozen berries, let me know if it works! 🙂
Nutrition
Calories: 775 kcal · Carbohydrates: 91 g · Protein: 9 g · Fat: 44 g · Saturated Fat: 26 g · Trans Fat: 1 g · Cholesterol: 145 mg · Sodium: 452 mg · Potassium: 375 mg · Fiber: 4 g · Sugar: 71 g · Vitamin A: 1141 IU · Calcium: 118 mg · Iron: 3 mg
Equipment
- 9 inch round baking pan
- Saucepan
- Wax Paper
- Medium Mixing Bowl (2)
Recipe Details
Torte is such a fancy word . . . but I thought that “Brownie Baked in a Cake Pan” was kind of too long, so I just went with torte. 🙂
This dessert tastes amazing! It is incredibly rich and chocolately and the raspberries on top give it the perfect sweetness.
Questions & Reviews