Easy Viennese Chocolate Raspberry Torte
Preheat oven to 350°F. Combine chocolate chips and butter in a microwave-safe container. Microwave on HIGH (100%) for 70 seconds; stir until melted and smooth. Microwave 15 to 30 seconds longer, if necessary. Stir; set aside to cool slightly.
Ingredients
- 1-1/2 cups semi-sweet chocolate chips
- 1/4 cup butter
- 3 eggs
- 1 cup milk
- 1/2 cup Crown® Lily White® Corn Syrup
- 2 tablespoons Fleischmann's® Corn Starch
- 1/2 teaspoon pure vanilla extract
- 1/2 cup raspberry jam
- 1 cup heavy cream, sweetened and whipped
- Fresh raspberries, optional
Method
Preheat oven to 350°F.
Combine chocolate chips and butter in a microwave-safe container. Microwave on HIGH (100%) for 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, corn 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 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 cream around edge of torte. Garnish with fresh raspberries, if desired.
