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Prep Time: 35 Minutes Cook Time: 6 Minutes |
Ready In: 41 Minutes Servings: 16 |
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Cranberry and Chocolate, YUMMM! Very pretty for the holiday season! Ingredients:
1 (20 ounce) box betty crocker fudge brownie mix |
1/4 cup water |
2/3 cup vegetable oil |
2 eggs |
1/2 cup miniature semisweet chocolate chips |
2 tablespoons water |
1 (2 1/2 teaspoon) envelope unflavored gelatin |
1 (16 ounce) can jellied cranberry sauce |
1/2 cup sugar |
1 teaspoon grated orange peel |
1 1/2 cups whipping cream |
3 drops red food coloring, if desired |
1/2 cup sugar |
4 teaspoons cornstarch |
1 (11 1/2 ounce) can frozen cranberry juice concentrate, thawed |
Directions:
1. Heat oven to 350°F Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overtake. Cool completely, about 1 hour 30 minutes.
2. Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
3. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
4. Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
5. To serve, spoon sauce over each serving of torte.
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