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Gluten-Free Brownie Ganache Torte with Raspberries

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By Betty Crocker Kitchens
Updated Jan 23, 2013
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Betty Crocker® Gluten Free brownie mix stirs up into an indulgent fudgy dessert.

Gluten-Free Brownie Ganache Torte with Raspberries

  • Prep Time 15 min
  • Total 1 hr 55 min
  • Servings 12
  • Ingredients 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.
  • Step 
    2
    In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
  • Step 
    3
    Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
  • Step 
    4
    In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.

Nutrition

270 Calories
11g Total Fat
2g Protein
38g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
110mg
5%
Potassium
60mg
2%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
27g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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