Instructions: Brownie:
Heat oven to 350 degrees. Grease bottom and sides of spring-form pan (9 or 10-inch). Combine all brownie ingredients in a large bowl; Beat 50 strokes by hand. Spread batter in greased pan. Bake at 350 degrees for 38-45 minutes, or until center is set. Cool for 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.

Filling:
Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; process until pureed. Strain 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 for 5 minutes. Spread over brownie layer to within 1/2-inch of edges. Arrange 1 cup fresh raspberries evenly over raspberry mixture. Refrigerate.

Topping:
In medium bowl, combine cream cheese, powdered sugar and creme de cocoa: beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate for 45 minutes.

Garnish:
Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. 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.

Makes 16 servings.

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