White Chocolate Fudge Torte Pillsbury 2006 Recipe

How to Make White Chocolate Fudge Torte Pillsbury 2006

1. Preheat oven to 400°F (200°C).
2. Grease a 9-inch springform pan with shortening or cooking spray.
3. In a 3-quart saucepan, melt 12 ounces of semisweet chocolate chips and 1/2 cup (1 stick) of unsalted butter over medium-low heat, stirring constantly until smooth.
4. Cool the chocolate mixture completely (approximately 35 minutes).
5. Meanwhile, in a small bowl, beat 4 large eggs with an electric mixer on high speed for 5 minutes, or until the mixture triples in volume.
6. Gently fold the whipped eggs into the cooled chocolate mixture until well blended.
7. Pour the batter evenly into the prepared pan.
8. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
9. Cool completely in the pan on a wire rack (approximately 1 hour 30 minutes).
10. Refrigerate until firm (approximately 1 hour 30 minutes).
11. In a heavy 1-quart saucepan, heat 8 ounces of white chocolate chips and 3 tablespoons of heavy whipping cream over low heat, stirring frequently until the chocolate is melted and smooth.
12. In a large bowl, beat 8 ounces of cream cheese, 1/2 cup of powdered sugar, and 1 tablespoon of crème de cacao (optional) with an electric mixer on medium speed until smooth.
13. While beating, slowly add the white chocolate mixture, beating until smooth and scraping down the bowl occasionally.
14. In a small bowl, beat 1 cup of heavy whipping cream with an electric mixer on high speed until stiff peaks form.
15. Gently fold the whipped cream into the white chocolate mixture using a rubber spatula.
16. Fold in 1/2 cup of miniature chocolate chips (optional).
17. Spread the white chocolate topping evenly over the cooled cake.
18. Refrigerate for at least 1 hour, or until firm.
19. To prepare the raspberry sauce: Drain 12 ounces of fresh raspberries, reserving 1/4 cup of syrup.
20. Add water to the reserved syrup to make 3/4 cup of liquid.
21. In a 1-quart saucepan, whisk together the syrup mixture and 2 tablespoons of cornstarch.
22. Stir in 1/4 cup of raspberry jelly.
23. Cook over medium heat, stirring frequently, until the sauce thickens and becomes clear.
24. Stir in the drained raspberries.
25. Refrigerate until cold.
26. Remove the side of the springform pan.
27. Leave the torte on the pan bottom.
28. Serve the torte with the raspberry sauce.
29. Store leftover torte in the refrigerator.