Easy Viennese Chocolate Raspberry Torte
Prep Time: 15 minutes
Bake Time: 35 minutes
Chill Time: 2 hours
Yield: 8 servings
1-1/2 cups semi-sweet chocolate chips
1/4 cup butter
1 cup milk
1/2 cup Karo® Light Corn Syrup
2 tablespoons Argo® Corn Starch
1/2 teaspoon pure vanilla extract
1/2 cup raspberry jam
1 cup heavy cream, sweetened and whipped
Fresh raspberries, optional
Preheat oven to 350°F.
Combine chocolate chips and butter in a microwave-safe container. Microwave on HIGH (100%) for 70 seconds; stir until melted and smooth. Microwave 15 to 30 seconds longer, if necessary. Stir; set aside to cool slightly.
Combine chocolate mixture, eggs, milk, corn syrup, corn starch and vanilla in a blender or food processor. Blend 30 seconds. Stir mixture; blend 30 seconds longer. Pour into a greased 9-inch pie plate OR quiche pan.
Bake 35 minutes or until puffed and set. Cool on wire rack 1 hour; center will fall, forming a well.
Spread center with jam. Chill at least 1 hour. Before serving, pipe or swirl whipped cream around edge of torte. Garnish with fresh raspberries, if desired.