Chocolate-Raspberry Torte

1. 1

   Heat oven to 350F.

2. 2

   Spray 9-inch round pan with cooking spray; cover bottom with parchment paper.

3. 3

   Microwave 4 oz.

4. 4

   chocolate and margarine in large microwaveable bowl on MEDIUM 1-1/2 to 2 min.

5. 5

   or until chocolate is almost melted.

6. 6

   Stirring after 1 min.

7. 7

   Stir until chocolate is completely melted.

8. 8

   Add dry jelly powder and granulated sugar; mix well.

9. 9

   Stir in eggs.

10. 10

    Add flour; mix well.

11. 11

    Pour into prepared pan.

12. 12

    Bake 40 min.

13. 13

    or until toothpick inserted in centre comes out with fudgy crumbs.

14. 14

    (Do not overbake.)

15. 15

    Cool cake in pan 5 min.

16. 16

    Run small knife around edge of cake to loosen edge.

17. 17

    Invert onto wire rack; remove parchment paper.

18. 18

    Cool cake completely.

19. 19

    Meanwhile, melt 4 oz.

20. 20

    of the remaining chocolate as directed on package; spread onto parchment-covered baking sheet.

21. 21

    Refrigerate 30 min.

22. 22

    Microwave remaining chocolate in large microwaveable bowl as directed on package.

23. 23

    Whisk in Cool Whip until well blended.

24. 24

    Transfer cake to plate; frost with Cool Whip mixture.

25. 25

    Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces.

26. 26

    Arrange on cake.

27. 27

    Top with raspberries and icing sugar.

No additional tips available.