CHOCOLATE RASPBERRY TORTE

1 pkg (8 squares) semi-sweet baking chocolate, divided

1 1/2 sticks butter
1 pkg (4 serving) raspberry-flavored gelatin
1/2 cup sugar
3 large eggs
1/3 cup all-purpose flour
1/2 cup chopped pecans, optional
1 carton (8-oz) frozen whipped topping, thawed
additional chocolate for garnish, if desired
fresh raspberries for garnish, if desired
powdered sugar for dusting, if desired

Preheat oven to 350 degrees.

Grease and lightly flour a 9-inch round cake pan; line bottom with waxed paper; set aside.

In a large microwave-proof bowl, microwave 4 squares of the chocolate with the butter on high for 1 1/2 to 2 minutes until the chocolate is almost melted; stir after 1 minute.  Remove from the microwave and stir until the chocolate is completely melted.  Stir the dry gelatin mix and the sugar into the chocolate until well combined.  Mix in the eggs; stir in the flour and pecans (if using) until well blended.  Pour the mixture into the prepared pan.

Bake at 350 degrees for 40 minutes or until a wooden toothpick inserted in the center comes out with moist crumbs.  Do not overbake! 

Allow torte to cool in the pan for 5 minutes then run a small knife around the edge to loosen from pan.  Invert onto the serving platter and remove the waxed paper.  Allow cake to cool completely.

While cake cools, melt the remaining 4 squares of chocolate in a large microwavable bowl for 1 1/2 minutes or until melted; stirring after 1 minute.  Stir until the chocolate is completely melted then stir in the whipped topping until smooth.  Frost the cake with this chocolate whipped topping.

Note:  Cut some chocolate into some irregular shapes and use with fresh raspberries for garnish, if desired.  Dust lightly with powdered, if desired.

This is an old Kraft recipe and photo.

Yield: 14 servings