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Lite Viennese Chocolate Raspberry Torte
Rich and fudgy.
Quick Facts
Prep Time: 15 minutes
Chill Time: 2 hours
Bake Time: 30 to 35minutes
Yield: 8 servings
Ingredients
- 1-1/2 cups (9 ounces) semi-sweet chocolate chips
- 1/4 cup butter
- 3 eggs
- 1 cup low fat milk
- 1/2 cup Karo® Lite Syrup (33% Fewer Calories) OR Light Corn Syrup
- 2 tablespoons Argo® Corn Starch
- 1 teaspoon pure vanilla extract
- 1/2 cup reduced sugar raspberry jam
- 2 cups lite whipped topping
- Fresh raspberries, optional
Directions
- Preheat oven to 350°F.
- Combine chocolate chips and butter in a microwave-safe container. Microwave on HIGH (100%) for 60 to 70 seconds; stir until melted and smooth. Microwave 15 to 30 seconds longer, if necessary. Stir; set aside to cool slightly.
- Combine chocolate mixture, eggs, milk, syrup, corn starch and vanilla in a blender or food processor. Blend 30 seconds. Stir mixture; blend 30 seconds longer. Pour into a greased 9-inch pie plate OR quiche pan.
- Bake 30 to 35 minutes or until puffed and set. Cool on wire rack 1 hour; center will fall, forming a well.
- Spread center with jam. Chill at least 1 hour. Before serving, pipe or swirl whipped topping around edge of torte. Garnish with fresh raspberries, if desired.
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