12.3 oz box
Sugar, Semi-Sweet Chocolate (Sugar, Unsweetened Chocolate, Dextrose), Raspberry Glaze (Raspberry Puree, Sugar, Corn Syrup, Water, Modified Corn Starch, Natural Flavor, Vegetable Juice Color [Red Radish], Malic Acid, Citric Acid), Cocoa Processed With Alkali, Semi-Sweet Chocolate (Unsweetened Chocolate Processed With Alkali, Sugar, Soy Lecithin, Milkfat), Canola Oil, Salt.
Contains milk and soy ingredients.Not Applicable
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Certified Gluten-Free. Easy prep 6 inch baking pan included. Belgium 1926. 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 Raspberry Ganache Twirl chocolate, creates the ideal pairing between tart raspberries and decadent chocolate that is perfect for berry lovers! 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 1-800-247-6452 Mon.-Fri. 7:30 a.m.-5:30 p.m. CST. how2recycle.info.
Raspberry Chocolate Torte: Do not eat raw batter. 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 very 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. Cut off one end of Raspberry Glaze pouch (do not microwave). Squeeze glaze over torte. Spread glaze to edge of torte and let some fall over side. Refrigerate until serving. Store leftovers in refrigerator. High Altitude (3500-6500 ft): No change. Chef's Tips: Add a dollop of whipped cream and garnish with fresh raspberries before serving. To make cutting easier, place topped torte in freezer for 15 minutes and cut with sharp knife. Do not bake in toaster oven. Do not use pan for reheating.
Minneapolis, MN 55426