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Brownie Ganache Torte with Raspberries

Category: Gluten Free
Posted On 08/02/2009 19:55:29 by LAgrapevine_MA

Rating: 0.00/0

NEW Betty Crocker� Gluten Free brownie mix stirs up into an indulgent fudgy dessert.

Prep Time: 15 min

Total Time: 1 hour 55 min

Makes: 12 servings

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1	box (16 oz) Betty Crocker� Gluten Free brownie mix
1/4	cup butter, melted
2	eggs
1/3	cup whipping cream
1/2	cup semi-sweet chocolate chips
1	cup fresh raspberries or sliced strawberries

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	About Concordance�

1.	Heat oven to 350�F. Spray bottom only of 8-inch springform pan with cooking spray.
2.	In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
3.	Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
4.	In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.

Cooking Gluten Free?

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Special Touch

In addition to the fresh raspberries, top these fudgy wedges with a dollop of whipped cream and a few toasted slivered almonds. Spectacular!

Nutrition Information:

1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat g); Cholesterol 55mg; Sodium 110mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 27g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium %; Iron 20% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; Vegetable; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.