Ingredients

The following ingredients have 4 Servings
  • FOR THE TORTE:
  • 1 - box ghirardelli triple chocolate brownie mix (see photo below)
  • 1/3 - cup water
  • 1/3 - cup vegetable oil
  • 1 - egg
  • FOR THE CHOCOLATE FUDGE TOPPING:
  • 1 - cup ghirardelli semi-sweet chocolate chips
  • 1/2 - cup whipping cream, unwhipped

Instruction

  • Preheat oven to 325 degrees.
  • For Torte: In medium bowl, combine brownie mix, water, oil, and egg until blended. Spoon batter into parchment-lined (bottom only, sides greased) or well greased 9" round cake pan. Bake 45-50 minutes. Cool 10 minutes and invert onto serving plate.
  • For Chocolate Fudge Topping: Place chocolate chips in small bowl. Heat whipping cream to just under boiling and pour over chocolate chips. Stir until chocolate chips have melted and mixture is smooth. Spread warm topping over top and sides of torte. Chill until set. Store in refrigerator.
  • Garnish with fresh raspberries and/or thinned raspberry jam on plate when serving. Left over whipping cream, whipped, and chocolate shavings are always a welcome addition! Enjoy!