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ind torteChocolate Raspberry Torte

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

 

glazeHeat oven to 350

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.

 

drizzle icingMix reserved pie filling and raspberry jam. Spread 1 tablespoon of mixture on each of small tortes.  Reserve 2 tablespoons of raspberry mixture in small bowl.  Spread remaining mixture on larger torte.

 

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.

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