Fudgy Brownie Torte

1. 1

   Preheat oven to 350u00b0. Spray 9-inch round cake pan with nonstick cooking spray, then line bottom with waxed paper and spray again; set aside.

2. 2

   Melt 1/2 cup I Can't Believe It's Not Butter!(R) All Purpose Sticks, 1 cup chocolate chips and 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.

3. 3

   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.

4. 4

   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 Spread until melted. Let cool to thicken, stirring occasionally.

5. 5

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

No nutritional information available.

No additional tips available.