Gluten-Free Brownie Ganache Torte with Raspberries
Category: Dessert             Servings:


1 box (16 oz) Betty Crocker® Gluten Free brownie mix
1/4 cup butter, melted
2 eggs
1/3 cup whipping cream
1/2 cup semi-sweet chocolate chips
1 cup fresh raspberries or sliced strawberries


1. Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.
2. In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
3. Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
4. In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.

1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 55mg; Sodium 110mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 27g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 0%; Iron 20% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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