Raspberry Chocolate Torte

Makes 12 Servings

Ingredients

2 packages (10 ounces each) frozen raspberries

1 envelope unflavored gelatin

½ of a 12½ ounce package fudge covered crackers, finely crumbled

Two tablespoons of melted butter

1 package (10 ounces) thawed frozen pound cake,

2½ cups heavy cream

Thaw berries, drain syrup into a medium size saucepan. Puree half the berries in container of food processor. Strain through a fine sieve into saucepan.

(Reserve remaining berries)

Sprinkle gelatin over raspberries in saucepan, let stand to soften 5 minutes. Heat, stirring constantly, until gelatin dissolves. Cool. Refrigerate for 45 minutes or until mixture is consistency of unbeaten egg whites.

 Meanwhile, thoroughly blend crumbs and butter in a bowl with a fork. Carefully pat the mixture around the side (but not bottom) of a buttered 8 inch spring form pan.

Cut pound cake crosswise into 10 slices. Then, holding slices together, cut loaf lengthwise into thirds, separate pieces of cake (30 pieces). Place half of the pieces on the bottom of the spring form pan. Top with reserved berries.

Whip two cups of the cream in a medium size bowl with an electric mixer at high speed until soft peaks form.

Fold thickened raspberry mixture into whipped cream until no streaks of white remain.

Pour half the mixture over cake and berries in pan, top with remaining  cake pieces, then remaining whipped cream mixture.

Refrigerate 6 hours or overnight.

At serving time, carefully remove side of pan, place cake on serving plate.

Whip remaining cream in a small bowl until stiff. Garnish cake with whipped cream.