Tuxedo Brownie Torte - cooking recipe

Ingredients

Brownie
1 (19 1/2 ounce) package fudge brownie mix
1/2 cup oil
1/4 cup water
2 eggs
Filling
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon sugar
1 tablespoon cornstarch
1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, thawed, drained on paper towel, serving 3 for garnish
Topping
1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar
2 tablespoons white Creme de Cacao, if desired
1 cup white vanilla chip, melted
1 cup whipping cream, whipped
Garnish
1 tablespoon grated semisweet chocolate
3 whole fresh raspberries, if desired or
3 whole frozen raspberries, if desired
3 mint leaves, if desired

Preparation

Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.
In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.
Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.
Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.