This holiday season, when I was invited out I offered to bring mashed sweet potatoes. I knew I would enjoy them, and they would taste great even when I made them super healthy. By the time I was invited out for New Years eve, I offered to bring dessert instead. I was ready to splurge.
I saw a recipe on the back of the Baker’s chocolate box for raspberry ganache pie, and made it my own. First, because I didn’t make it hours and hours in advance, like they suggest, and secondly because I wanted a gluten free crust so all of my friends could enjoy it.
No oven needed! Just a fridge and a microwave. Here’s my recipe:
Chocolate Raspberry Torte
- 2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces (Next time I’m going to try one semi-sweet and one unsweetened)
- 1 cup whipping cream
- 3 Tbsp. seedless raspberry jam, I used Polaner All Fruit with Fiber
- 1 1/2 C Annie’s Homegrown Snickerdoodle Bunny Cookies (for Gluten-Free recipe) or prepared Oreo pie crust for quick-and-easy
- 2 TB unsalted butter
- 3/4 C raspberries
- 3-5 pecans for decoration, if desired
Open each package of BAKER’S Semi-Sweet Chocolate, break the squares apart on the lines, and then cut each square in thirds. (You can do this a row at a time instead of each square at a time to make it faster)
Place chopped chocolate and whipping cream in a microwaveable bowl, or I used a 4-cup Pyrex measuring cup. Microwave for 30 seconds, stir, and repeat until chocolate is almost melted. It took my microwave 3 rounds. You don’t want to burn the chocolate, it will melt more as you are stirring.
Beat with whisk until chocolate is completely melted and mixture is well blended.
Stir in 3 Tbsp. jam.
Place bowl in freezer.
Now, you can at this point pour the mixture into a prepared pie crust. Oreo would be great. Graham cracker would be OK. But I needed mine to be gluten free, so here’s how I proceeded:
Place Annie’s Bunnies in a pie plate, I like 8″ for a higher slice, but you can use 9″. Using the bottom of a measuring cup, crunch the bunnies into crumbs, rolling cup slightly. It just takes 2-3 minutes. Plop 2 TB butter in center of pie plate, on top of crumbs. Microwave for 20-30 seconds. Remove from microwave and use rubber spatula to blend crumbs and butter well, pressing into bottom of pan.
Remove chocolate mixture from freezer. It will be firmer, but not as thick as pudding. Pour over pie crust.
Now take out your raspberries. I used frozen. They oozed some juice. If you want to keep it a little cleaner, you can use fresh. Dot all the whole raspberries around the outside edge of the pie. Pile any broken berries in the center to look pretty. I also added 3 pecan halves in the center.
Refrigerate at least 1 hour. 4 hours is fine. This can be frozen if you defrost in refrigerator 2 hours before serving.