Have you tried this decadent Chocolate Raspberry Torte courtesy of Rene (Clinic Manager) of Grosse Pointe? This is sure to satisfy your sweet tooth!
Chocolate Raspberry Torte
1 Supplement (if sliced in 10 servings)
6 MWLC Chocolate Fudge Cake
4 MWLC Cheesecake
2/3 cup Raspberries (frozen)
2 packets Stevia
Mix the MWLC Fudge Cake as directed with water. Pour half of the batter in a 5 x 7 glass cake dish and cook in the microwave for 6 minutes. Allow cake to cool and place on a plate or platter to create the bottom layer. Prepare the MWLC Cheesecake as directed and spread 2/3 of the cheesecake mixture over the bottom layer of cake.
Pour the second half of the cake mixture into the cake pan and microwave for 6 minutes, allowing the cake to cool.
Defrost the raspberries and mix with 2 packets of Stevia. Drain the raspberries well and reserve the liquid. Place the well drained raspberries on the bottom cheesecake/cake layer. Place the second cake layer on top and spread the remaining cheesecake and drizzle with the raspberry liquid.
Makes 10 servings.