CHOCOLATE STRAWBERRY TORTE
The gorgeous torte combines two great ingredients-chocolate and strawberries. -Paula Magnus, Republic, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 28-33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly., Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 461 calories, Fat 19g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 297mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY CHOCOLATE TORTE
"I made this special dessert for my husband on Valentine's Day, and he really enjoyed it," relates Suzanne Zick of Iron Station, North Carolina. "It's pretty simple and tastes wonderful!" In the Taste of Home Test Kitchen, the word was "Yum!" when we tried this refrigerator torte. Tucked inside the chocolate crumb crust is a fluffy chocolate filling with a layer of fresh berries.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt 1/2 cup butter. In a small bowl, combine the cracker crumbs,butter and sugar until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; Chill., Meanwhile, in a large bowl, beat the whipped topping, sour cream and pudding mix until blended. Spread half over crust. Arrange strawberries over the top. Spread with remaining filling. , In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. Drizzle over filling. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 313 calories, Fat 18g fat (13g saturated fat), Cholesterol 35mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-STRAWBERRY TORTE
Make a Chocolate-Strawberry Torte for a dessert the whole family will love. This recipe calls for BAKER'S Chocolate, strawberry JELL-O, COOL WHIP & more!
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cover bottom of 9-inch round pan with waxed paper; spray with cooking spray. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until butter is melted, stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Add dry gelatin mix and sugar; mix well. Blend in eggs. Add flour; mix well. Pour into prepared pan.
- Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool cake in pan 5 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan and waxed paper. Cool cake completely.
- Microwave remaining chocolate as directed on package. Gently stir in COOL WHIP until blended. Transfer cake to plate; frost with COOL WHIP mixture. Top with berries.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY
Here's what you need: chocolate cookie, butter, double cream, dark chocolate, strawberry, dark chocolate, white chocolate, powdered sugar
Provided by Milloni Merchant
Categories Desserts
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
- Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
- Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
- Pour the chocolate over the biscuit base and top with the strawberries.
- Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
- Enjoy!
STRAWBERRY TORTE
Light and fluffy, easy and elegant. This recipe is from my Mom!
Provided by Star Pooley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
- Whip cream cheese, sugar, and vanilla together.
- In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
- Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.3 g, Cholesterol 206.7 mg, Fat 28.9 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 16.7 g, Sodium 174.8 mg, Sugar 19.6 g
STRAWBERRY TORTE
This recipe is from my Mom. I remember her making it when I was young. It is light and elegant looking!
Provided by quotFoodThe Way To
Categories Cheesecake
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Whip cream cheese, sugar, and vanilla together.
- In seperate bowl, whip all-purpose cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan.
- Pour 1/2 of filling into pan, then a layer of Lady Fingers.
- Top with remaining filling.
- Topping:.
- Strain berries and set aside, reserving juice.
- In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake.
- Spread strawberries on top.
- Refrigerate and serve when throughly chilled, removing springform pan.
Nutrition Facts : Calories 415.4, Fat 26.8, SaturatedFat 16, Cholesterol 204.6, Sodium 141.9, Carbohydrate 38.3, Fiber 1.1, Sugar 22.9, Protein 6.5
STRAWBERRY TORTE
This beautiful swirled torte is almost too pretty to eat. Almost.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
- In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
- Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
- Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
- Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
- Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.
STRAWBERRY TORTE
This luscious dessert is perfect for the beginner and looks like a masterpiece!! As a light dessert, it's ideal after a big meal! This recipe is from In Good Taste by Elms College.
Provided by sharflan
Categories Dessert
Time 1h40m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
- Cream the butter and the 1/2 cup of sugar.
- Add the egg yolks and vanilla, mixing well.
- In a seperate bowl, mix together the flour, salt and baking powder.
- Blend the dry ingredients and milk alternately into the butter mixture.
- Pour the batter into the prepared pan and set aside.
- With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
- Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
- Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
- *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
- Cool the torte completely.
- Whip the cream and sweeten to taste.
- *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
- Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
- This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!
Nutrition Facts : Calories 460.1, Fat 29.1, SaturatedFat 17.6, Cholesterol 166.3, Sodium 214.9, Carbohydrate 46.5, Fiber 1.6, Sugar 33.1, Protein 5.5
HAZELNUT, CHOCOLATE AND STRAWBERRY TORTE
Categories Cake Chocolate Dessert Bake Strawberry Spring Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- for cake:
- Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor. Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish.
- Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions.
- Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely.
- for ganache:
- Bring cream to simmer in large saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding). Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish.
- Cut cake horizontally into 2 layers (layers will be thin). Place 1 cake layer, cut side up, on platter. Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache. Spread 1/2 cup ganache over cut side of second cake layer. Place cake layer atop strawberries, ganache side down, and press slightly to adhere. Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake.
- Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before continuing.)
- Starting 1/3 inch from stem end of whole strawberries, thinly slice strawberries lengthwise to tip. Press slices slightly to fan. Place fanned berries between rosettes on cake. Garnish with additional toasted hazelnuts, if desired.
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
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