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Tuxedo Brownie Torte

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Ingredients
For brownie
  Fudge brownie mix 19 1⁄2 Ounce (Pillsbury, Rich and Moist)
  Oil 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Eggs 2
For filling
  Frozen raspberries 10 Ounce, thawed (1 package)
  Sugar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Raspberries 1 Cup (16 tbs) (fresh / frozen whole without syrup, thawed, drained on paper towel, reserve 3 for garnish)
For topping
  Cream cheese 8 Ounce, softened (1 package)
  Powdered sugar 1⁄3 Cup (5.33 tbs)
  White creme de cacao 2 Tablespoon
  White vanilla chips 1 Cup (16 tbs), melted
  Whipping cream 1 Cup (16 tbs), whipped
  Grated semi sweet chocolate 1 Tablespoon (for garnish)
  Whole raspberries 3 (fresh / frozen, for garnish)
  Mint leaves 3 (for garnish)
Directions

GETTING READY
1 Preheat the oven to 350┬░Fahrenheit.
2 Grease well the bottom and sides of 9 or 10-inch springform pan.

MAKING
3 In a large bowl, add all brownie ingredients.
4 Using a spoon, beat 50 strokes.
5 In the prepared pan, spread the batter.
6 Bake at 350┬░Fahrenheit for 40 to 45 minutes or until center is set.
7 Allow to cool for about 30 minutes.
8 Gently run a knife around sides of pan to loosen; remove sides of pan.
9 Let cool for 30 minutes or until completely cooled.
10 In a blender container or food processor bowl with metal blade, add thawed raspberries in syrup and blend until smooth.
11 Over a small bowl, place the strainer and pour berries into strainer.
12 Using back of a spoon, press berries through strainer to remove seeds; discard seeds.
13 In a small saucepan, mix sugar and cornstarch.
14 Gradually stir in the raspberry puree.
15 Bring to a boil.
16 Cook , stirring constantly until the mixture is clear.
17 Allow to cool for 5 minutes.
18 Over the brownie layer, spread the mixture to within 1/2 inch of edges.
19 Evenly arrange 1 cup fresh raspberries over raspberry mixture.
20 Place in the refrigerator.
21 In a medium bowl, mix cream cheese, powdered sugar and creme de cacao; beat until smooth.
22 Add in melted vanilla chips and beat until smooth.
23 Gradually, fold in whipped cream.
24 Cover and refrigerate for about 45 minutes.
25 Gently stir the topping mixture until smooth.
26 Spread the raspberries with 1 1/2 cups of the topping.
27 Spoon on the remaining topping.
28 Refrigerate for at least 1 hour or until firm.

SERVING
29 Sprinkle grated chocolate in 1-inch border around outside edge of torte.
30 Garnish the center with whole raspberries and mint leaves.
31 Serve and store the rest in the refrigerator.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Chocolate
Interest: 
Party

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