13.2 oz box
4 servings per container
Dark Chocolate Ganache (Cream, Sugar, Corn Syrup, Unsweetened Chocolate, Cocoa Processed With Alkali), Sugar, Semi-Sweet Chocolate (Sugar, Unsweetened Chocolate, Dextrose), Cocoa Processed With Alkali, Semi-Sweet Chocolate (Unsweetened Chocolate Processed With Alkali, Sugar, Soy Lecithin, Milkfat), Canola Oil, Salt.
Contains milk and soy ingredients.Do not eat raw batter. Do not bake in toaster oven. Do not use pan for reheating.
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With dark chocolate ganache. Certified gluten-free. Belgium 1926. Easy prep 6 inch baking pan included. Godiva was founded by Pierre Draps in 1926 as a small, family-run chocolate business in the heart of Brussels, Belgium. Godiva was born out of our founder's dream to create a more wonderful world through exquisite, Belgian chocolate. Today - after nearly a century of craftsmanship with the finest ingredients and an inventive flair - we invite you to create your own Godiva experience at home with our range of Godiva Baking Mixes. This special recipe, inspired by Godiva's iconic Midnight Swirl chocolate, has a dark chocolate taste with a rich, dense texture for a truly wonderful experience! Chocolate piece not included. Not intended for sale outside of the United States. Find recipes, baking tips and more at www.godiva.com. Comments? Save package and call 1-800-247-6542 Mon.-Fri. 7:30 a.m.-5:30 p.m. CST.
Bake: You Will Need: 1/3 cup unsalted butter. 2 eggs. (1) Heat oven to 375 degrees F. Grease bottom and side of pan. (Place removable bottom in pan if needed.) (2) Place butter in medium microwave-safe bowl. Cover; microwave until melted (bowl will be hot). (3) Empty flourless torte mix into melted butter, stir until blended. Microwave 20 seconds. Add eggs; stir 1 minute until vary well blended. Pour into pan and spread evenly. Place pan on baking sheet. (4) Bake 26 to 28 minutes or until top is dry. Cool 30 minutes. Run knife around side of pan to loosen. Refrigerate 2 hours or until completely cooled. Place serving plate upside down over pan; turn plate and pan over and press down on center of pan. Carefully peel bottom of pan off cake. (5) Place dark chocolate ganache pouch in bowl of hot water for 1 minute (do not microwave). Squeeze ganache pouch 10 seconds to soften. Cut off one end of pouch. Squeeze ganache over tone. Spread ganache to edge of torte and let some fall over side. Refrigerate until serving. Store leftovers in refrigerator. Chef’s Tips: Dust with cocoa powder and add a dollop of whipped cream before serving. To make cutting easier, place torte in freezer for 15 minutes and cut with sharp knife.
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