Brownie Torte with Raspberry Sauce

Health score
1%
Brownie Torte with Raspberry Sauce
105 min.
8
325kcal

Suggestions


Indulge in the rich, decadent delight of our Brownie Torte with Raspberry Sauce, a dessert that promises to impress both family and friends. This exquisite torte combines the fudgy goodness of chocolate with the vibrant tartness of fresh raspberries, creating a harmonious balance that will tantalize your taste buds. Perfect for special occasions or a cozy night in, this dessert is not only visually stunning but also incredibly satisfying.

With a preparation time of just 105 minutes, you can easily whip up this delightful treat. The torte itself is a chocolate lover's dream, featuring a moist and dense texture that melts in your mouth. The addition of raspberry sauce elevates the dish, providing a refreshing contrast that cuts through the richness of the brownie. Each slice is a celebration of flavors, making it an ideal choice for birthdays, anniversaries, or any gathering where you want to leave a lasting impression.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. The combination of simple ingredients and easy-to-follow steps ensures that you can create a masterpiece without the stress. So, gather your loved ones, and get ready to enjoy a slice of heaven with our Brownie Torte topped with luscious raspberry sauce. Your dessert table will never be the same!

Ingredients

  • 0.5 cup sugar 
  • 0.5 cup butter softened
  •  eggs 
  • 0.7 cup semi chocolate chips cooled melted
  • 0.3 cup flour all-purpose
  • 10 ounces raspberries frozen thawed drained
  • 0.3 cup sugar 
  • tablespoons cornstarch 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • wire rack
  • sieve
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 400°F. Grease and flour round pan, 8x1 1/2 inches.
  2. In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth. Stir in eggs and melted chocolate until smooth and blended. Stir in flour.
  3. Pour into pan.
  4. Bake 18 to 20 minutes or until toothpick inserted in center of torte comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
  5. Meanwhile, add enough water to reserved juice to measure 1 1/4 cups. In 1 1/2-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice mixture and raspberries.
  6. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool. Strain sauce through a strainer to remove seeds.
  7. Serve torte with sauce.

Nutrition Facts

Calories325kcal
Protein4.78%
Fat52.09%
Carbs43.13%

Properties

Glycemic Index
36.4
Glycemic Load
15.75
Inflammation Score
-4
Nutrition Score
7.2104347477789%

Flavonoids

Cyanidin
16.22mg
Petunidin
0.11mg
Delphinidin
0.47mg
Malvidin
0.05mg
Pelargonidin
0.35mg
Peonidin
0.04mg
Catechin
0.46mg
Epigallocatechin
0.16mg
Epicatechin
1.25mg
Epigallocatechin 3-gallate
0.19mg
Kaempferol
0.02mg
Quercetin
0.37mg

Nutrients percent of daily need

Calories:324.62kcal
16.23%
Fat:19.15g
29.46%
Saturated Fat:11.13g
69.54%
Carbohydrates:35.69g
11.9%
Net Carbohydrates:32.06g
11.66%
Sugar:25.87g
28.74%
Cholesterol:92.78mg
30.93%
Sodium:116.96mg
5.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:12.9mg
4.3%
Protein:3.95g
7.9%
Manganese:0.47mg
23.46%
Fiber:3.63g
14.51%
Copper:0.24mg
11.95%
Selenium:8.03µg
11.47%
Vitamin C:9.28mg
11.25%
Iron:1.68mg
9.36%
Magnesium:37.38mg
9.34%
Vitamin A:462.84IU
9.26%
Phosphorus:89.83mg
8.98%
Vitamin B2:0.12mg
7.29%
Vitamin E:0.9mg
6.01%
Folate:22.77µg
5.69%
Zinc:0.8mg
5.35%
Potassium:169.35mg
4.84%
Vitamin K:4.9µg
4.67%
Vitamin B5:0.45mg
4.47%
Vitamin B1:0.05mg
3.61%
Vitamin B12:0.2µg
3.3%
Calcium:31.62mg
3.16%
Vitamin B3:0.59mg
2.93%
Vitamin B6:0.05mg
2.74%
Vitamin D:0.33µg
2.2%