Gluten Free Brownie Ganache Torte with Raspberries

Submitted by: Admin on 02/08/2010
Gluten Free Brownie Ganache Torte with Raspberries 2044 views
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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


Heat oven to 350F. Spray bottom only of 8-inch springform pan with cooking spray.

In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.

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.

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.

Nutritional info

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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