White Chocolate Strawberry Torte Recipe 435

BLACK-AND-WHITE CHOCOLATE TORTE

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In 2-quart saucepan, cook unsweetened chocolate, butter and hot water over medium heat, stirring occasionally, until melted and smooth. Remove from heat; cool 5 minutes. In large bowl, mix flour, brown sugar, baking soda and salt. Add melted chocolate mixture, beating just until blended. Add eggs, one at a time, beating until blended. Beat in sour cream and vanilla. Pour batter into pans.
• Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in 1-quart saucepan, mix granulated sugar, liqueur and 1 tablespoon water. Heat to boiling, stirring occasionally, until sugar is dissolved; remove from heat. Cool completely.
• In medium microwavable bowl, microwave 1/2 cup of the whipping cream and the white chocolate uncovered on High 45 to 60 seconds or until mixture can be stirred smooth with whisk. Cover surface directly with plastic wrap; refrigerate 30 minutes or until cooled but not firm.
• Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Brush about 2 tablespoons coffee mixture over cut side of each layer; let stand 1 minute.
• In large bowl, beat white chocolate mixture and remaining 3 cups whipping cream with electric mixer on medium-high speed until soft peaks form. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup whipped cream mixture to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1 cup whipped cream mixture. Repeat with remaining layers. Frost side and top of cake with remaining whipped cream mixture. Store loosely covered in refrigerator.

WHITE CHOCOLATE-FUDGE TORTE

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
• Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.
• Bake at 400°F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.
• Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips. Spread over cake. Refrigerate until firm, 1 hour or overnight.
• To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.

STRAWBERRY CHOCOLATE TORTE

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.

STRAWBERRY TORTE

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.

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

WHITE CHOCOLATE STRAWBERRY TORTE RECIPE - (4.3/5)

Steps:

• Set aside 2 tablespoons wafer crumbs. Combine almonds, butter and remaining crumbs; press onto the bottom of an ungreased 9-inch springform pan. Spoon 5 tablespoons of melted white chocolate over crust; sprinkle with reserved wafer crumbs. Arrange whole strawberries, tips up, over crumbs. In a bowl, beat cream cheese until smooth. Add sugar, juice concentrate and vanilla. Beat in remaining white chocolate. In another bowl, beat cream until soft peaks form. Stir 2 cups into the creamed cheese mixture; mix well. Fold in remaining whipped cream. Spread between and over strawberries. Cover and chill for 3 hours or overnight. Carefully run a knife around sides of pan to loosen. Remove sides. Arrange four 1-1/2-inch wide strips of waxed paper over top; sprinkle cocoa between strips. Remove waxed paper. Place halved strawberries between cocoa rows.

CHOCOLATE STRAWBERRY TORTE

Steps:

• Melt 1/2 cup butter. In a bowl, combine the cracker crumbs, melted butter and sugar. Press onto the bottom and 1 1/2 up the sides of a greased 9 inch spring form pan; refrigerate.
• In a mixing bowl, beat the whipped topping, sour cream and pudding mix until blended. Spread half of the mixture over the crust. Arrange sliced strawberries over the top. Spread remaining whipped topping mixture on top of the strawberries. In a microwave, melt the chocolate and 2 teaspoons of butter; stir until smooth. Cool to room temperature. Drizzle over filling. Refrigerate for at least 4 hours before serving.

STRAWBERRY-CHOCOLATE MERINGUE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, combine strawberries and 1 teaspoon sugar. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate strawberries and whipped cream, covered, until assembly., Preheat oven to 250°. Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread evenly over circles., Bake until set and dry, 70-80 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely. , In a microwave, melt chocolate chips; stir until smooth. Spread evenly over tops of meringues. Carefully remove one meringue to a serving plate. Remove whipped cream from refrigerator; beat until stiff peaks form. Spread half of the whipped cream over the meringue; top with half of the strawberries. Repeat layers. Serve immediately.

CHOCOLATE-STRAWBERRY TORTE

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.

WHITE CHOCOLATE STRAWBERRY TORTE

Steps:

• Set aside 2 tablespoons wafer crumbs.
• Combine almonds, butter and remaining crumbs; press onto the bottom of an ungreased 9-in. springform pan.
• Spoon 5 tablespoons of melted white chocolate over crust; sprinkle with reserved wafer crumbs.
• Arrange whole strawberries, tips up, over crumbs.
• In a mixing bowl, beat cream cheese until smooth.
• Add sugar, juice concentrate and vanilla.
• Beat in remaining white chocolate.
• In another mixing bowl, beat cream until soft peaks form.
• Stir 2 cups into the creamed cheese mixture; mix well.
• Fold in remaining whipped cream.
• Spread between and over strawberries.
• Cover and chill for 3 hours or overnight.
• Carefully run a knife around sides of pan to loosen. Remove sides.
• Arrange four 1-1/2-in.-wide strips of waxed paper over top; sprinkle cocoa between strips.
• Remove waxed paper.
• Place halved strawberries between cocoa rows.