Chocolate-Raspberry Torte

photo by:kraft

This was soooooo good! I used sugar free jello, it was still fabulous! The only problem I had was mixing the whipped topping and chocolate - the chocolate hardened and go...read more

posted by

tim_lisa_20

on 7/15/2010

time

prep:

20 min

total:

1 hr 30 min

servings

total:

14 servings

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What You Need

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

3/4

cup butter or margarine

pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin

1/2

cup sugar

eggs

1/3

cup flour

1/2

cup chopped PLANTERS Pecans, toasted

tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/2

cup fresh raspberries

Tbsp. powdered sugar

Make It

HEAT oven to 350°F.

SPRAY 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended. Add eggs; mix well. Stir in flour and nuts until well blended. Pour into prepared pan.

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

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

MICROWAVE remaining chocolate 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 powdered sugar.

Kraft Kitchens Tips

Size-Wise

Make your holiday extra special with this delightful dessert. Since it serves 14, it's a great dessert to serve at your next gathering.

Variation

Not a raspberry lover? Prepare as directed, omitting the raspberry gelatin and increasing the sugar to 1 cup.

Substitute

Prepare using BAKER'S Bittersweet Baking Chocolate.

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a cook

posted:12/26/2004

This was a huge hit at our Christmas Dinner. The Family wants to make it a tradition, starting this year! It was delicious!

SunflowerBreezes

posted:12/24/2004

I loved it! I bought some Dark Chocolate Raspberry Daisies out of a fundraiser. and this tastes just like it! At first I had a probelms with making the garnish, but If you put the melted chocolate between two pieces of wax paper and use a rolling pin to flatten it, you should get a level piece and smooth on both sides!

dawn3833

posted:12/24/2004

It was very hard to guage if it was done or not and I probably overcooked it. I won't make it again only because it is a little more tricky and I don't like second guessing.

jj5159

posted:12/22/2004

When making this dessert, I decided to use sugar free jello. The consistency of the finished cake was quite dense. It tasted good but it left me wondering if the sugar free jello was to blame or if that is the way the dessert was supposed to be. Does anyoone know the answer to this.? I suppose I will just make it again with regular jello and then compare the results.

DiPh

posted:12/17/2004

It was so easy to prepare and so delicious. My husband enjoyed it so much, I will make another this weekend. YUM!

a cook

posted:12/15/2004

one was not enough

a cook

posted:12/8/2004

Sounds delicious!

a cook

posted:12/7/2004

This recipe is easier to make than a box cake and looks very professional. My guests loved this cake and I'll make it again. My grand children have decided this is the cake to have for all occasions.

anncam