Heat oven to 350. Grease bottom and sides of 9" springform pan. In bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spred batter in greased pan.
Bake at 350 for 38-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
Place thawed raspberries in syrp in blender or food processor with metal blade. Cover; blend or process until pureed. Strain to remove seeds. In saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2" of edges. Arrange 1 cup fresh raspberries evenly over raspberry mixture; refrigerate.
In medium bowl, combine cream cheese, powdered sugar and creme de cocoa; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover, refrigerate 45 minutes.
Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1" border around outside edge of torte. Garnish center with 3 whoe raspberries and 3 mint leaves. Store in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1211g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4102 (97%)|
|Amt Per Serving||% DV|
|Total Fat 455.7g||608 %|
|Saturated Fat 69.9g||349 %|
|Monounsaturated Fat 125.7g|
|Polyunsanturated Fat 237.9g|
|Cholesterol 82.2mg||25 %|
|Sodium 3644.9mg||126 %|
|Potassium 1132.1mg||30 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 28.7g|
|Protein 9g||13 %|
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Calories per serving: 4214
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