Margaret Suran wrote:

> Bob (this one) wrote:
>
>> My radio co-host's wife is a chocolate and raspberry freak, so I made
>> a brownie torte for her birthday.
>>
>> From-scratch (couldn't duplicate it) Wing-It brownie with way too much
>> chocolate in it - total of 1 1/2 pounds.
>
> What kind of chocolate do you use?

This was some chopped up Callebaut couverture because it was in the house.

>> I had rehydrated 1/2 cup dried raspberries in 1/2 water and 1/2
>> tawny port - the right amount for the liquid in the recipe - 1/4
>> cup.
>
> Could I use Orange Juice instead of the Port?

I don't see why not.

> And what recipe? I
> didn't see one with your post. (

I started with one I use now and again but tampered with it most
seriously. Here's the original recipe card from one of my restaurants.
Notice the smudges from all those chocolaty fingers:

-------------------
Pastorio's Brownies
Chocolate is included in three different forms. Different chocolates may
be used in each case.
8 ounces semi-sweet chocolate, chopped (about 1 1/2 cups)
1 cup butter (I use salted)
7 large eggs
1/4 cup water
2 teaspoons vanilla extract
1 1/2 cups sugar
1 2/3 cups sifted all purpose flour
8 ounces semi-sweet chocolate, cut into chip-sized chunks
8 ounces semi-sweet chocolate, chopped into small chunks
Heat oven to 325°F. Butter and flour a 9 x 13 non-stick baking pan (I
usually just spray with Baker’s Joy). Put chocolate and butter in a
double boiler and melt over (not in) simmering water, stir to combine.
Meanwhile, whisk eggs, water, vanilla and sugar together. Beat on high
for 2 minutes then reduce to low and add chocolate mixture. Stir
together salt and flour and add in gradually to combine. Fold in the
chocolate chunks. Pour into the baking pan and bake 23-28 minutes.
Toothpick test. Cool in pan on a rack for 5 minutes, then invert onto
the rack. Sprinkle the remaining chocolate on top and let it sit for a
minute or so. Spread it with a spatula as it melts to cover the top.
-----------------

We used to serve them sitting in a warm chocolate ganache/sauce (dark
chocolate, Frangelico, cream) with a dab of mascarpone on top. Powdered
sugar over all.

For the torte, I added a 1/2 cup more sugar and folded in the 1/2 cup of
raspberries at the end. Baked it in two 8-inch non-stick cake pans for
about 25 minutes. Used up my stash of Callebaut for the first two
chocolates (didn't measure - just eyed it) and didn't do the melted
chocolate topping. Real raspberry preserves (raspberries, sugar, pectin)
on top of each layer while still warm after turning them out of the cake
pans. A lot of the preserves melt into the brownie. Let cool to room
temp. Take one layer and re-apply a 1/4-inch thick layer of raspberry
preserves. Put the other layer on top. Slather that one with preserves
on top. No preserves on the sides of the torte. Dark chocolate icing for
the sides. I piped dots along the top edge and did a finish border
around the base.

>> We went to my sister's over the weekend and brought the remnants of
>> the brownie. She decided that since everybody liked it and it was
>> a small thing, that she'd like more. Didn't have ingredients or a
>> good mixer (KitchenAid is in the shop) and I didn't feel like doing
>> it anyway. Sent one of the nieces to get a good mix and some dried
>> raspberries. Came back with a perfectly acceptable Duncan Hines mix.
>> Did the 9 X 13 version and it was plenty good enough. All gone...
>
>> Pastorio
>
> I assume that was a Brownie Mix, but you called your "from scratch"
> masterpiece a Brownie Torte, so it may not be.

Brownie mix at my sister's. Scratch for the others in the original post.

> Which mix did you use,
> there are so many different ones. Did you put raspberries into it,
> too? Do you use oil or butter when you use a mix? If you use butter,
> how much? Thank you for replying to this.

Duncan Hines dark chocolate fudge mix.

Dehydrated raspberries in it.

Oil. That's what this one called for.

> I bake mostly "from scratch", but as I frequently bake for a bridge
> club, (free of charge ), of course), I sometimes resort to mixes.
> For the chocolate cake ones I use unsalted butter instead of oil,
> Orange Juice instead of water and I add sour cream, pudding mix and
> either nuts or canned sour cherries, plus chocolate chips. As there
> are an average of 80 players at every bridge game, using a mix is a
> convenience.
>
> Today I will bring them three pans of Blueberry Buckle. From scratch,
> of course. I didn't have enough berries, so I added a couple of cups
> of diced fresh apricots. I hope it will be good.

I provide a tasting service from home - free of charge. All that's
required is to send along some samples. Sometimes, the tests are
inconclusive and I need more samples.

No, seriously...

Pastorio