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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

monakisan

posted:11/14/2005

I've made this recipe several times now, and every time it gets raves. It isn't hard to make, and it comes out looking so fancy that more than one relative has commented that it looked too pretty to cut into! Delicious.

armine2

posted:9/15/2005

awful

alamo6

posted:8/9/2005

I made it and brought it to my sisters for dinner. It was wonderful my husband and brotherinlaw had seconds. Very easy to make just follow the receipe exactly and it comes out great-just as pictured. I used strawberry whipped topping instead of the plain or french vanilla for the frosting, it tastes like chocolate mousse with a hint of strawberry. I will definetly make this again.

michymashy

posted:6/22/2005

In response to Dreschc's response, this is a torte, it is suppose to be flat. As for the cool whip with the chocolate, I had the same problem. If you warm up the cool whip a bit, cool down the melted chocolate and keep whipping it, it will evenutally become the chocolate frosting. Or use chocolate cool whip. As for the pieces on top, they soften as the cake sits out, so you are able to cut it. I think they are more for show, but I understand how you feel. I'm not downing Dreschc's response, I'm just trying to come up with some solutions. I'm a pastry chef.

Dreschc

posted:6/2/2005

The cake was very flat even though I baked it in an 81/2 inch round cake pan. Putting the chocolate into the Cool Whip caused the chocolate to freeze up and make a crunchy topping instead of a smooth chocolate frosting. The directions say to add the melted-cooled chocolate into the Cool Whip, which I let thaw out but it was still cool. I was not able to stir in the chocolate into the Cool Whip because it became crystalized immediately. I don't know how this can be done. If I were to do this again, I would frost the cake with Cool Whip then drizzel the chocolate over the Cool Whip. I also melted the chocolate for the top decoration and poured it into mini muffin tins instead of putting on a cookie sheet. If you randomly put the chocolate on top in irregular pieces as in the picture, how would you cut the cake? I don't think this cake was tested before it was put on the web!

a cook

posted:3/29/2005

I Loved It - Looked great tasted great!!

diggynbeep

posted:3/25/2005

I made it for my boss's birthday. Everyone in the office asked for the recipe. It was beautiful looking and delicious tasting. Best of all, it was very easy to make. I've made it a number of times since, and always get a request for the recipe.

a cook

posted:3/23/2005

YES I MADE THIS CAKE IT NEEDS MORE OF A TEXTURE IN IT IT NEEDS MORE FRUIT

goode2shoes72023

posted:3/15/2005

It was very simple to make and everyone just loved it and asked for the recipe! I have made it a few times since then also and it still was a hit!

kismet45

posted:1/22/2005

i made this for thanksgiving everyone LOVED IT! MY sister asked me to make this for her birthday in DECember. it seems like a lot of choc the recipe calls for but it was really good. i made a mistake when i was melting the chocolate for the frosting i burnt vit. so instead i used a half a bag of unsweetened chocolate chips. itn was still incredible.