Best Chocolate Strawberry Torte Recipes

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.

HAZELNUT, CHOCOLATE AND STRAWBERRY TORTE

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

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.

CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM

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

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.

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 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.

STRAWBERRY GLAZED CHOCOLATE FUDGE TORTE

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

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.

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 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 POUND CAKE TORTE

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.

CHOCOLATE STRAWBERRY TORTE RECIPE

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.

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 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.

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 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.