Chocolate/Raspberry Torte

1 box (18.5-20 ounces) brownie mix

1-2 eggs (as directed on package directions)

Vegetable oil (as directed on package directions)

Water (as directed on package directions)

¼ cup raspberry preserves

12 ounces fresh raspberries (rinsed and dried)

1 cup dark chocolate (chopped) or semisweet chocolate chips

2 teaspoons vegetable shortening, divided

1 cup white chocolate (chopped) or white baking chips

Heat oven to 350 degrees. Grease a 10-inch round springform or fluted flan pan.

Prepare brownie mix according to package directions. Pour batter into greased pan and bake according to directions on the box. Cool. Remove from pan to serving plate.

Warm raspberry preserves in a glass dish in the microwave until melted. Strain and discard the seeds. Brush preserves on top of cooled brownie. Cover with berries in circular pattern (standing narrow end up).

In a microwave-safe dish, melt chocolate with 1 teaspoon vegetable shortening; drizzle over the top of the berries.

In a microwave-safe dish, melt white chocolate 1 teaspoon of vegetable shortening; drizzle over the top of the dark chocolate in the opposite direction to create a crisscross pattern.

Serves 10.