Berry top brownie torte recipe

Ingredients

• ½ cup (125 g) unsweetened applesauce
• 2 tablespoons (30 ml) vegetable oil
• 1 cup (200 g) superfine sugar
• ¼ teaspoon (1.5 g) salt
• 1 cup (175 g) Enjoy Life semi-sweet chocolate chips
• 1 teaspoon (5 ml) vanilla extract
• 1/3 cup (29 g) unsweetened cocoa
• ¼ cup (60 ml) water
• 1½ cups (185 g) Bob’s Red Mill white or brown rice flour
• 1/3 cup (42 g) Bob’s Red Mill tapioca fl our
• ½ teaspoon (2.3 g) baking soda
• ¼ cup (50 g) Spectrum Organic Shortening
• 1 teaspoon (5 ml) vanilla extract
• 2 cups (240 g) powdered sugar
• 1 tablespoon (15 ml) water
• Dash of salt

• 1 cup (110 g) fresh raspberries
• 1 cup (110 g) fresh strawberries, sliced
• ½ cup (70 g) fresh blueberries or blackberries

1. Preheat oven to 350°F (180°C, or gas mark 4).
To make the Torte
2. In a large saucepan combine, applesauce, oil, sugar, salt, chocolate chips, vanilla, cocoa, and water. Cook over low heat, stirring constantly, until chocolate chips are melted. Remove from heat. Stir in remaining torte ingredients. Pour into a greased 9-inch (23-cm) springform pan.
3. Bake for about 25 minutes, or until slightly soft in the center and more firm around the edges. Let cool completely
To make the Frosting
4. Combine all the frosting ingredients in a food processor and pulse until smooth. Frost cooled torte.
5. Layer strawberries, blueberries, and raspberries over the top. Sprinkle with cinnamon, if desired. Remove the rim of the pan, cut into wedges, and serve.