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Hot Pepper Raspberry Brownie Torte

Hot Pepper Raspberry Brownie Torte

3 oz. semisweet chocolate chips 1 egg 1/3 cup vegetable oil 1/3 cup water 1/2 cup Rustlin' Rob's Hot Pepper Raspberry Preserves 1 sm. container fresh raspberries Homemade Whipping Cream: 1 pint heavy whipping cream 3 tbsp granulated sugar 1 tsp vanilla

Preheat oven to 350. Grease and flour two 9" pans. Prepare brownie mix according to package directions, using specified amounts of eggs, oil, and water for cake-like version. Stir chocolate chips into batter then pour into round springform pan. Bake 20-25 minutes or until a toothpick inserted into center comes out with moist crumbs. Be careful to not over-bake. Cool 10 minutes in pan. Loosen edges, then move from springform pan to wire racks to cool completely. To make the homemade whip cream, add all ingredients into a bowl. Then with a hand mixer, start mixing on low, then increase the speed to medium-high until soft or stiff peaks form. After cooled spread 1/2 of Hot Pepper Raspberry Preserves over the top of the cake. Pipe as much whipped cream as desired along the edge of the cake. Place raspberries along the inside of whipping cream making complete circle rows. Let sit in fridge for 30 minutes. Serve and enjoy!
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