Ingredients

  • 3 pkg. (4 oz. each) semi-sweet chocolate, divided
  • 3/4 cup butter or margarine
  • 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
  • 1/2 cup sugar
  • 3 eggs
  • 1/3 cup flour
  • 1/2 cup chopped toasted pecans (optional)
  • 1 tub (8 oz.) cool whip, thawed
  • 1/2 cup fresh raspberries
  • 1 Tbsp. powdered sugar

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. Bake 40 min. (check early!) 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.
  4. Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.
  5. 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.
  6. 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.

Source

Kraft via Wayback Machine or new website

Comments

2022-08-07 (Jack)

I made this (with Mom) last night for their housewarming shindig (with John and Michelle Twohig, Kris and Mick Aase, and Kyle and Katie Viesselmann (sp?)). It was definitely a big hit. However, we felt that we overbaked it a little bit. That is, it was a bit dry. You should check it much earlier than the 40 min. that it calls for, so I added a note to the directions indicating as much.

I also always forget how flat the chocolate raspberry torte is. Perhaps it would be interesting to use two 6” cake pans instead (or double the recipe) and make this a layered cake. Mom doesn’t think this is a good idea, and she’s probably right.