Best Chocolate Strawberry Torte Recipes

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STRAWBERRY-CHOCOLATE MERINGUE TORTE



Strawberry-Chocolate Meringue Torte image

I make this rich and delicious torte whenever I'm asked to bring dessert to any occasion. Use reduced-calorie whipped topping to create a lighter version. -Christine McCullough, Auburn, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 6 servings

Number Of Ingredients 9

4 large egg whites
3 cups sliced fresh strawberries
1 teaspoon plus 1 cup sugar, divided
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 470 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 154mg sodium, Carbohydrate 58g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.

HAZELNUT, CHOCOLATE AND STRAWBERRY TORTE



Hazelnut, Chocolate and Strawberry Torte image

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

cake
1 1/4 cups hazelnuts, toasted, husked
2 tablespoons plus 1/3 cup sugar
3/4 cup all purpose flour, sifted
4 large eggs
ganache
2 1/4 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1-pint basket strawberries, hulled, thinly sliced
Additional strawberries, left whole
Additional hazelnuts, toasted, husked (optional)

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.

CHOCOLATE STRAWBERRY TORTE



Chocolate Strawberry Torte image

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

5 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1-1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups water
STRAWBERRY FILLING:
4 cups sliced fresh strawberries
2 tablespoons sugar
1 teaspoon vanilla extract
GLAZE:
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1 cup confectioners' sugar
3 tablespoons water
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed

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.

CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM



CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM image

Categories     Cake     Chocolate     Dessert

Yield 14 servings

Number Of Ingredients 22

CAKE:
3/4 cup unsalted butter, room temperature
2 cups sugar
8 eggs
2 tablespoons vanilla
1/4 teaspoon salt
12 ounces bittersweet or semisweet chocolate, melted
3 1/2 cups pecan halves, very finely ground
STRAWBERRY BUTTERCREAM
1 1/4 cups unsalted butter, softened
2 cups powdered sugar, sifted
4 egg yolks
1/2 cup pureed fresh strawberries
3 tablespoons strawberry preserves
CHOCOLATE GLAZE
3 ounces semisweet chocolate, coarely chopped
1/2 cup water
6 tablespoons unsalted butter
3 tablespoons safflower oil
3/4 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons sugar
7-8 medium strawberries, halved lengthwise

Steps:

  • FOR CAKE: Preheat oven to 375°. Butter 4 9-inch round cake pans. Line bottoms with parchment; butter parchment. Using electric mixer, cream 3/4 cup butter until light. Add sugar and beat until light and fluffy. Beat in eggs one at a time. Add vanilla and salt. Using rubber spatula, stir in chocolate, then pecans. Divide batter among prepared pans. Bake until tester comes out fudgy, about 22 minutes (top may crack) Cool in pans on racks 5 minutes. Invert onto racks. Cool layers completely. (Can be prepared up to 2 days ahead. Wrap each layer separately with plastic and refrigerate.) FOR BUTTERCREAM: Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, then pureed berries and preserves. Cover tightly and refrigerate until set. (Can be prepared 2 days ahead) Soften to room temperature. FOR CHOCOLATE GLAZE: Heat chocolate, water, butter and oil in top of double boiler over gently simmering water until chocolate melts. Remove from heat. Add cocoa powder and sugar and stir until sugar dissolves and glaze is smooth. Let cool until thickened slightly but still pourable. TO ASSEMBLE: Arrange one layer bottom side up on platter. Spread 2/3 cup Buttercream over layer. Repeat with remaining layers and buttercream, ending with cake bottom side up. Pat layers to even. Cover and refrigerate torte for at least 6 HOURS. Cut edges of cake with serrated knife to even. Pour glaze over cake; smooth over sides and top. (Can be prepared 1 day ahead and refrigerate) Arrange strawberries around edge of torte. Let stand at room temperature 1 hour before serving.

STRAWBERRY-ALMOND CHOCOLATE TORTE



Strawberry-Almond Chocolate Torte image

"This layer cake is wonderful when strawberries are in season," Diane Kensinger of Manheim, Pennsylvania notes of her eye-catching dinner finale. "Sometimes I'll make it and invite family for a spur-of-the-minute dessert night! The recipe won first prize at a local farm show."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

10 egg whites
1 cup all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
2/3 cup cold brewed coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
FILLING:
1 cup sliced fresh strawberries
1/2 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
TOPPING:
1/2 cup heavy whipping cream
1/4 cup confectioners' sugar
2 teaspoons baking cocoa
1/4 cup slivered almonds, toasted
6 fresh strawberries, cut into thick slices

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. round baking pans with cooking spray; line with waxed paper. Spray the paper with cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times. , Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture. , Spread into prepared pans. Bake at 375° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely., In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer. , In a small bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

WHITE CHOCOLATE STRAWBERRY TORTE



White Chocolate Strawberry Torte image

"This decadent dessert has proved popular at family gatherings," says Denise McNab of Warington, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 12

1 cup crushed vanilla wafers (about 30 wafers)
1/2 cup finely chopped almonds, toasted
1/4 cup butter, melted
12 ounces white baking chocolate, melted
3 cups whole medium fresh strawberries
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup thawed orange juice concentrate
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 tablespoon baking cocoa
Additional strawberries, halved

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 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-in.-wide strips of waxed paper over top; sprinkle cocoa between strips. Remove waxed paper. Place halved strawberries between cocoa rows.

Nutrition Facts : Calories 321 calories, Fat 27g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 115mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.

STRAWBERRY GLAZED CHOCOLATE FUDGE TORTE



Strawberry Glazed Chocolate Fudge Torte image

I love flour less chocolate Torte. I decided to add a Strawberry glaze to this delicious easy torte. It is fabulous. Enjoy for dessert topped with hot fudge, Strawbrery glaze,and whipped cream. Yummy!!

Provided by Nor Mac

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 16

12 oz 1 bag of dark chocolate chips
3/4 c butter
1/2 c sugar
6 large eggs
1/4 tsp salt
HOT FUDGE
1 small jar hot fudge sauce
STRAWBERRY TOPPING
15 oz frozen unsweetened strawberries thawed
1/4 c granulated sugar
1 tsp lemon juice
WHIPPED CREAM
1 c heavy cream
2 Tbsp sifted powdered sugar
1 tsp vanilla extract
1 c fresh sliced strawberries if desired

Steps:

  • 1. Butter a 9 inch spring form pan. Heat oven to 350 degree's. In a stainless steel bowl combine chocolate chips with chopped butter. Heat water in a sauce pan. Place bowl over boiling water. Bowl should be big enough that it does not touch the boiling water.
  • 2. Stir chocolate,and butter until melted. Place in fridge to cool.
  • 3. in a bowl place sugar,eggs and salt. Beat on medium speed until eggs are lightening in color,and it is thick and fluffy. About 5 minutes.
  • 4. pour chocolate a little at a time folding in to egg mixture. When it is folded in well. Pour in to Spring form pan,and bake 25-40 minutes. until pick comes out a bit moist with a few crumbs. Not wet.
  • 5. cool on rack. Remove ring from pan.Make the strawberry sauce. Place Strawberries with juice in to food processor.Process until it is pureed. Pour in to bowl. Add the sugar,and lemon juice. Stir and refrigerate.
  • 6. make whipped cream. Beat the cream,sugar and vanilla in a bowl until soft peaks form,and refrigerate.
  • 7. Cut Torte in to slices. Serve warm hot fudge on top of each slice. Drizzle with Strawberry sauce,and fresh sliced strawberries. Top with whipped cream.

STRAWBERRY CHOCOLATE TORTE



Strawberry Chocolate Torte image

"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

1/2 cup plus 2 teaspoons butter, divided
2 cups chocolate graham cracker crumbs (about 10 whole crackers)
1/4 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
1 cup sour cream
1 package (3.9 ounces) instant chocolate pudding mix
1 pint fresh strawberries, sliced
1 ounce semisweet chocolate

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



Chocolate-Strawberry Torte image

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

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
3/4 cup butter
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup sugar
3 eggs
1/3 cup flour
1-1/2 cups thawed COOL WHIP Whipped Topping
12 small strawberries

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

WHITE CHOCOLATE STRAWBERRY TORTE RECIPE - (4.3/5)



White Chocolate Strawberry Torte Recipe - (4.3/5) image

Provided by á-175897

Number Of Ingredients 12

1 cup crushed vanilla wafers (about 30 wafers)
1/2 cup almonds, finely chopped, toasted
1/4 cup butter, melted
12 ounces white baking chocolate, melted
3 cups whole medium fresh strawberries
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup thawed orange juice concentrate
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 tablespoon baking cocoa
Additional strawberries, halved

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 POUND CAKE TORTE



Chocolate-Strawberry Pound Cake Torte image

Delight in fresh strawberries and delicious semi-sweet chocolate when you make this Chocolate-Strawberry Pound Cake Torte. Follow the recipe today!

Provided by My Food and Family

Categories     Recipes

Time 2h20m

Yield 10 servings

Number Of Ingredients 6

3 oz. BAKER'S Semi-Sweet Chocolate, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (10-3/4 oz.) prepared pound cake
1/3 cup strawberry jam, divided
1/2 cup sliced strawberries

Steps:

  • Microwave 2 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Beat cream cheese in medium bowl with mixer until creamy. Blend in melted chocolate. Gently stir in 1 cup COOL WHIP.
  • Cut cake into 6 horizontal slices. Place bottom layer, cut side up, on waxed paper-covered baking sheet; spread with about 1 Tbsp. jam, then 3 Tbsp. cream cheese mixture. Repeat all layers 4 times; cover with top cake layer. Frost top and sides of cake with remaining COOL WHIP. Transfer to serving plate.
  • Refrigerate 2 hours. Melt remaining chocolate as directed on package; drizzle over cake. Let stand until chocolate is firm. Garnish with strawberries before serving.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 85 mg, Sodium 170 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 25 g, Protein 3 g

CHOCOLATE STRAWBERRY TORTE RECIPE



Chocolate Strawberry Torte Recipe image

I found this recipe on the Taste of Home website while searching for strawberries and the photo had me drooling!!! I am posting it here so I can make it in the near future. Here is what the description states: "The gorgeous torte combines two great ingredients-chocolate and strawberries. -Paula Magnus, Republic, Washington.

Provided by diner524

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 18

5 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups water
4 cups sliced fresh strawberries
2 tablespoons sugar
1 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1 cup confectioners' sugar
3 tablespoons water
1/2 teaspoon vanilla extract
1 (8 ounce) carton frozen whipped topping, thawed

Steps:

  • In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, 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 the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator.

Nutrition Facts : Calories 651.6, Fat 34.8, SaturatedFat 22.5, Cholesterol 95.5, Sodium 351.4, Carbohydrate 85.2, Fiber 5.8, Sugar 52.8, Protein 8.9

WHITE CHOCOLATE STRAWBERRY TORTE



White Chocolate Strawberry Torte image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 12

1 cup(s) crushed vanilla wafers (about 30 wafers)
1/2 cup(s) finely chopped almonds, toasted
1/4 cup(s) butter, melted
12 ounce(s) white baking chocolate, melted
3 cup(s) whole medium fresh strawberries
4 ounce(s) cream cheese, softened
1/4 cup(s) sugar
1/4 cup(s) thawed orange juice concentrate
1 teaspoon(s) vanilla extract
2 cup(s) heavy whipping cream
1 tablespoon(s) baking cocoa
- additional strawberries, halved

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 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-in.-wide strips of waxed paper over top; sprinkle cocoa between strips. Remove waxed paper. Place halved strawberries between cocoa rows.

CHOCOLATE STRAWBERRY TORTE



CHOCOLATE STRAWBERRY TORTE image

Categories     Cake     Dessert     No-Cook

Yield 10 Servings

Number Of Ingredients 8

1/2 cup butter, plus 2 teaspoons
2 cups chocolate graham cracker crumbs (about 26 squares)
1/4 cup sugar
1 12 ounce carton frozen whipped topping, thawed
1 cup sour cream (8 ounces)
1 package instant chocolate pudding mix (3.9 ounces)
1 pint fresh strawberries, sliced
1 square semisweet chocolate (1ounce)

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 in. up the the sides of a greased 9-in. spring-form pan; refrigerate. In a mixing 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.

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