White Chocolate Fudge Torte

White Chocolate Fudge Torte
www.bettycrocker.com

Ingredients

Cake

16

oz. semisweet chocolate

1

cup unsalted butter

6

eggs

Topping

1

cup white chocolate chunks or white vanilla chips, melted

1

(8-oz.) container whipping cream

1

(8-oz.) pkg. cream cheese, softened

1/3

cup powdered sugar

2

tablespoons white crème de cacao, if desired

1/2

cup miniature semisweet chocolate chips, if desired

Raspberry Sauce

1

(10-oz.) pkg. frozen raspberries in light syrup, thawed

1

tablespoon cornstarch

1/3

cup red currant jelly

1Heat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.

2Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.

3Bake at 400°F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.

4Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips. Spread over cake. Refrigerate until firm, 1 hour or overnight.

5To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.