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Home : Desserts : Torte : Fudgy Brownie Torte

Makes 16 Servings
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Fudgy Brownie Torte

Contributed by: NewsUSA

Make Your Holiday Desserts Better Than Ever

(NewsUSA) - During this season of festive treats, why not take a holiday from the typical buttered-down desserts? Now you can whip up sweet favorites for your family and guests that are full of rich flavor with less saturated fat.

Fudgy Brownie Torte
One way to reduce your saturated fat intake and make your holiday baking better is by using I Can't Believe It's Not Butter! Cooking & Baking Sticks in your recipes. They taste and bake like butter with 50 percent less saturated fat than butter and zero grams trans fat per serving. 1 Plus, they are made with a blend of soybean and canola oils, so they are an excellent source of omega-3 ALA. 2

You can use I Can't Believe It's Not Butter! Cooking & Baking Sticks in all of your favorite butter recipes. Just swap it for the same amount of butter that your recipe calls for and see how much better your baking can be. Or give this tasty brownie torte a try. You can go to www.bakeittobelieveit.com for this and other delicious recipes.

Prep Time: 10 minutes, Cook Time: 25 minutes, Chill Time: 1 hour

Ingredients:

  • 1/2 cup plus 2 teaspoon I Can't Believe It's Not Butter! Cooking & Baking Sticks
  • 1 1/2 cups semi-sweet chocolate chips, divided
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup sugar
  • 2 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup heavy or whipping cream

Directions:

Preheat oven to 350 degrees Fahrenheit. Spray 9-inch round cake pan with nonstick cooking spray, then line bottom with waxed paper and spray again; set aside.

Melt 1/2 cup I Can't Believe It's Not Butter! Cooking & Baking Sticks, 1 cup chocolate chips and the cocoa in 3-quart saucepan over low heat, stirring occasionally. Remove from heat, then stir in sugar, eggs, vanilla and salt. Stir in flour just until blended. Spread into prepared pan.

Bake 25 minutes or until toothpick inserted in center comes out almost clean. Cool 15 minutes on wire rack. Remove from pan and cool completely.

Meanwhile, bring cream just to the boiling point in 1-quart saucepan. Remove from heat, then stir in remaining 1/2 cup chocolate chips and 2 teaspoons Cooking & Baking Stick until melted. Let cool to thicken, stirring occasionally.

Place rack with cake on waxed paper, then spread chocolate mixture on cake. Refrigerate until firm, about 1 hour. Garnish, if desired, with raspberries.

Serving Size: Makes 16 Servings

Nutritional Information: Per Serving: 79% vegetable oil spread; 11g fat (3.5g sat. fat, 0g trans fat); 500mg of omega-3 ALA; 38% of the daily value of ALA (1300 mg).


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