Decadent Chocolate Raspberry Torte


  • 1 (19-21 ounce) box brownie mix (plus ingredients to make cake-like brownies)
  • 1/2 cup water
  • 1 (3 ounce) box raspberry gelatin
  • 1/4 cup seedless raspberry jam
  • 1 (12 ounce) package semi-sweet chocolate morsels
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 cup raspberries (optional)
  • 1/4 cup sliced almonds, toasted
  • Fresh mint leaves (optional)


  1. Heat oven to 350 degrees F. Line a stoneware bar pan with 13-inch piece of parchment paper.
  2. Prepare brownie mix according to package directions for cake-like brownies; pour batter into pan, spreading evenly.
  3. Bake 20-25 minutes or until cake tester inserted in center comes out clean; cool 10 minutes. Using edges of paper, carefully lift brownie onto cooling rack; cool completely.
  4. In small cooker, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert brownie onto smooth side of a large cutting board; remove paper. Prick brownie at 1/2-inch intervals. Using a pastry brush, brush brownie evenly with gelatin mixture. Trim 1/4 inch around edge of brownie; discard edges. Cut brownie crosswise into 3 equal layers.
  5. Place chocolate morsels in a bowl; microwave, uncovered, on HIGH 2-2 1/2 minutes, stirring after each 30-second interval, until melted and smooth. Immediately fold half of the whipped topping into chocolate, mixing until blended. Fold in remaining whipped topping; mix until smooth. (Mixture will be very thick.)
  6. To assemble torte, place one brownie layer on a oval platter. Attach open star tip to decorator; fill with filling mixture. Pipe a straight border around edge of brownie layer. Using a large scoop, place 3 scoops of filling down center. Spread filling evenly to border. Top with second brownie layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center. Arrange raspberries over top, if desired; sprinkle with almonds. Garnish with mint leaves, if desired.
  7. For a cooler serving temperature, refrigerate 30 minutes.
  8. Slice using a serrated knife.

Yield: 20 servings or 30 sample servings

Nutrients per serving: Calories 360, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 30 mg, Carbohydrate 43 g, Protein 4 g, Sodium 100 mg, Fiber 1 g

Recipe credit: Pampered Chef

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