Chocolate Torte Recipe With Pudding Recipe For Meatloaf

CHOCOLATE MOUSSE TORTE

Steps:

• Stand 16 wafers around inside edge of plastic wrap-lined 9-inch round pan. Melt 3 oz. chocolate as directed on package.
• Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.
• Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
• Shave remaining chocolate into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

DEATH BY CHOCOLATE III

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.

HOLIDAY CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F and grease a 9x13x2-inch pan.
• In small bowl, mix crust ingredients, and press into pan.
• Bake until lightly browned (15 minutes).
• Cool completely.
• Beat ingredients for 1st layer until creamy, and spread over cooled crust.
• Combine ingredients for 2nd layer and mix thoroughly.
• Spread over cream cheese layer.
• Cover with remaining cool whip.
• Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve.
• To serve, cut torte into bars.

4-LAYER CHOCOLATE TORTE

Steps:

• For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool., Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake., For frosting, combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes., Pipe or spread over top and sides of cake. If desired, garnish with chocolate curls.

FLOURLESS CHOCOLATE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

20 BEST TRISHA YEARWOOD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Trisha Yearwood dish in 30 minutes or less!

HOT CHOCOLATE TORTE

Steps:

• Cut each cake layer horizontally in half.
• Beat white chocolate pudding mix and 1 cup milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Repeat in separate bowl with remaining pudding mix and milk, and 1 cup of the remaining COOL WHIP.
• Place 1 cake layer on serving plate. Spoon 1/4 of each pudding mixture onto cake; swirl gently with knife while spreading to cover top of cake layer. Repeat 3 times.
• Top with remaining COOL WHIP, cocoa powder and marshmallows. Refrigerate 1 hour.

DOUBLE CHOCOLATE TORTE

Steps:

• Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan. , Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. , In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle.

CHOCOLATE PEANUT TORTE

Steps:

• In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.