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How to Make Flan
Peruvian Arroz con Pollo
Brownie Ganache Torte with Raspberries
brownie ganache torte with raspberries
box (16 oz) Betty Crocker™ Gluten Free brownie mix
cup butter, melted
cup whipping cream
cup semisweet chocolate chips
cup fresh raspberries or sliced strawberries
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8-inch springform pan with cooking spray.
In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken.
Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.
In addition to the fresh raspberries, top these fudgy wedges with a dollop of whipped cream and a few toasted slivered almonds. Spectacular!
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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