Lite Viennese Chocolate Raspberry Torte - Karo

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Lite Viennese Chocolate Raspberry Torte

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Yield: 8 servings
Prep Time: 0:15
Bake Time: 30 to 35minutes
Chill Time: 2 hours

Ingredients

1-1/2 cups (9 ounces) semi-sweet chocolate chips
1/4 cup butter
3 eggs
1 cup low fat milk
1/2 cup Karo^® Light Corn Syrup
2 tablespoons corn starch
1 teaspoon pure vanilla extract
1/2 cup reduced sugar raspberry jam
2 cups lite whipped topping
Fresh raspberries, optional

Directions

Preheat oven to 350^°F.
Combine chocolate chips and butter in a microwave-safe container. Microwave on HIGH (100%) for 60 to 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, 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 30 to 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 topping around edge of torte. Garnish with fresh raspberries, if desired.

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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Lite Viennese Chocolate Raspberry Torte

Yield: 8 servings
Prep Time: 15 minutes
Bake Time: 30 to 35minutes
Chill Time: 2 hours

Ingredients

1-1/2 cups (9 ounces) semi-sweet chocolate chips
1/4 cup butter
3 eggs
1 cup low fat milk
1/2 cup Karo® Light Corn Syrup
2 tablespoons corn starch
1 teaspoon pure vanilla extract
1/2 cup reduced sugar raspberry jam
2 cups lite whipped topping
Fresh raspberries optional

Directions

Preheat oven to 350^°F.
Combine chocolate chips and butter in a microwave-safe container. Microwave on HIGH (100%) for 60 to 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, 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 30 to 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 topping around edge of torte. Garnish with fresh raspberries, if desired.