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Chocolate-Raspberry Torte

average rating

rate/review

prep time

20 min

total time

1 hr 30 min

makes

14 servings, 1 piece (82 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate (12 squares), divided

3/4 cup non-hydrogenated margarine

1 pkg. (85 g) Jell-O Raspberry Jelly Powder

1/2 cup granulated sugar

3 eggs

1/3 cup flour

2 cups thawed Cool Whip Light Whipped Topping

1/2 cup raspberries

1 Tbsp. icing sugar

Make It

HEAT oven to 350°F.

SPRAY 9-inch round pan with cooking spray; cover bottom with parchment paper. Microwave 4 chocolate squares and margarine in large microwaveable bowl on MEDIUM 1-1/2 to 2 min. or until chocolate is almost melted. Stirring after 1 min. Stir until chocolate is completely melted. Add dry jelly powder and granulated sugar; mix well. Stir in eggs. Add flour; mix well. Pour into prepared pan.

BAKE 40 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool cake in pan 5 min. Run small knife around edge of cake to loosen edge. Invert onto wire rack; remove parchment paper. Cool cake completely.

MEANWHILE, melt 4 of the remaining chocolate squares as directed on package; spread onto parchment-covered baking sheet. Refrigerate 30 min.

MICROWAVE remaining chocolate squares in large microwaveable bowl as directed on package. Whisk in Cool Whip until well blended. Transfer cake to plate; frost with Cool Whip mixture.

USE sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and icing sugar.