Best Frozen Chocolate Wafer Raspberry Torte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FROZEN CHOCOLATE WAFER RASPBERRY TORTE



Frozen Chocolate Wafer Raspberry Torte image

Yoplait® yogurt, whipped topping and chocolate cookies are all that you need to make this frozen torte - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 14

Number Of Ingredients 3

4 containers (6 oz each) Yoplait® Light Fat Free raspberry yogurt
1 cup Cool Whip fat-free frozen whipped topping, thawed
1 package (9 oz) chocolate wafer cookies

Steps:

  • Line 8x4-inch loaf pan with plastic wrap, leaving edges hanging over sides of pan.
  • In medium bowl, mix yogurt and whipped topping. Spoon yogurt mixture into pan about halfway up sides of pan. Arrange wafer cookies vertically across pan, making 4 rows of 9-10 cookies per row, filling length of pan. Spoon remaining yogurt mixture over cookies.
  • Cover top with plastic wrap. Freeze 4 to 8 hours. When ready to serve, dip bottom half of pan into hot water about 1 minute to loosen yogurt mixture. Use plastic wrap to lift torte from pan. Garnish with fresh raspberries and mint leaves, if desired. Cut into 14 diagonal slices. Serve immediately.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

BEST CHOCOLATE RASPBERRY TORTE



Best Chocolate Raspberry Torte image

How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 25

3/4 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries

Steps:

  • Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE-RASPBERRY TART



Chocolate-Raspberry Tart image

This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 7

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

Steps:

  • Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
  • In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Nutrition Facts : Fiber 4 g

FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE



Frozen White Chocolate and Raspberry Mousse Torte image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Berry     Chocolate     Dairy     Dessert     No-Cook     Christmas     Raspberry     Winter     Chill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

Crust
1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
Mousse
1/3 cup Chambord (black raspberry-flavored liqueur) or crème de cassis (black currant-flavored liqueur)
1 1/2 teaspoons unflavored gelatin
2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate (such as Lindt or Baker's finely chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2-pint basket raspberries
Chocolate Leaves

Steps:

  • For crust:
  • Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
  • For mousse:
  • Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
  • Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
  • Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
  • Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

Related Topics