1/2 cups I Can't Believe It's Not Butter!® All Purpose Sticks
1 1/2 cups semi-sweet chocolate morsels (divided)
1 cup sugar
2 large eggs (slightly beaten)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoons salt
1/4 cups whipping heavy cream
2 tablespoons unsweetened cocoa powder
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1Preheat oven to 350°. Spray 9-inch round cake pan with nonstick cooking spray, then line bottom with waxed paper and spray again; set aside.
2Melt 1/2 cup I Can't Believe It's Not Butter!® All Purpose Sticks, 1 cup chocolate chips and cocoa in 3-quart saucepan over low heat, stirring occasionally. Remove from heat, then stir in sugar, eggs, vanilla and salt. Stir in flour just until blended. Spread into prepared pan.
3Bake 25 minutes or until toothpick inserted in center comes out almost clean. Cool 15 minutes on wire rack. Remove from pan and cool completely.
4Meanwhile, bring cream just to the boiling point in 1-quart saucepan. Remove from heat, then stir in remaining 1/2 cup chocolate chips and 2 teaspoons Spread until melted. Let cool to thicken, stirring occasionally.
5Place rack with cake on waxed paper, then spread chocolate mixture on cake. Refrigerate until firm, about 1 hour. Garnish, if desired, with raspberries.
PER SERVING *
|Calories230Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Juliana I. 30 Apr 2016
Is it fudge, is it a brownie… Either one, it’s excellent for sure. This torte is easy to bake and has a firm consistency.