Recipe - Chocolate Raspberry Brownie Torte

2 ounce Unsweetened chocolate;
chopped
One half cup Butter; cut into pieces
2/3 cup Allpurpose flour
One fourth teaspoon Salt
One half teaspoon Doubleacting baking powder
2 lg Eggs
One half cup Granulated sugar
One half cup Seedless raspberry jam
2 teaspoon Eaudevie de framboise;
(raspberry brandy
1 ounce Semisweet chocolate; chopped
Confectioners' sugar for
sifting on torte
Chocolate ice cream as
accompaniment

In the top of a double boiler set over barely simmering water melt the
unsweetened chocolate with the butter, stirring, until the mixture is
smooth. In a small bowl combine the flour, the salt, and the baking
powder.In a bowl whisk together the eggs, the granulated sugar, the jam,
the eaudevie de framboise, the semisweet chocolate, and the melted
chocolate mixture and whisk in the flour mixture. Lin a buttered 9 inch
round pan with a round of wax paper, butter the paper, and pour the batter
into the pan. Bake the torte in a preheated 350 oven for 25 to 30 minutes,
or until a cake tester inserted in the center comes out with crumbs on it.
Let the torte cool in the pan on a rack for 5 minutes, invert it onto the
rack, and remove the paper. Invert the torte onto another rack and let it
cool top side up. Sift the confectioners' sugar lightly over the torte and
serve the torte with the ice cream if desired.

NOTES : A family favorite for years. Look like plain brownies, but after
one mouthful there is no doubt that these are not plain brownies!!

Recipe by: Gourmet Magazine

Posted to MCRecipe Digest V1 #1064 by Carol Seitz ksmusic@gis.net on Jan
31, 1998