2 1/2 cups all-purpose flour
1 ¼ cup sugar
1 tablespoon baking powder
½ teaspoon pink salt
½ cup cocoa powder
1/3 cup fat-free sour cream
1 can (21 ounces) raspberry pie filling
1/3 cup prepared raspberry jam
¼ cup chocolate chips, roughly chopped
2/3 cup powdered sugar
1 teaspoon lemon juice
Butter 9 inch spring form pan, and two 4 – inch ramekins. You can use all the batter in the spring form, your cake will just be a bit thicker.
Mix together dry ingredients. Add one can raspberry pie filling, minus 1/3 cup, reserve for later use. Add sour cream and stir until mixed. Add chocolate chips.
Fill ramekins half full with batter. Pour remaining batter into spring form pan. Bake ramekins 10 – 12 minutes until center is soft but baked. Remove to cooling rack. Continue to bake torte in spring form pan for an additional 10 – 12 minutes or until center is soft but baked. Remove to cooling rack and cool 15 minutes. Remove pan ring and cool torte completely.
Mix powdered sugar, lemon juice, and 2 tablespoons raspberry mixture. Mix until blended. Mixture should barely drip off spoon. If too thick add fat-free milk, ½ teaspoon at a time. If too thin add 1 tablespoon powdered sugar at a time until you have desired thickness. Drizzle over large torte and individual tortes. Chill prior to serving. Serve with small scoop New York Vanilla Ice Cream, or whipped cream.