Best Triple Chocolate Torte Recipes

TRIPLE CHOCOLATE MOUSSE TORTE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

TRIPLE-CHOCOLATE MOUSSE TORTE

Steps:

• Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
• Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
• Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
• Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
• Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

GHIRARDELLI TRIPLE CHOCOLATE TORTE (VERY EASY)

Steps:

• 1. Preheat oven to 325 degrees.
• 2. For Torte: In medium bowl, combine brownie mix, water, oil, and egg until blended. Spoon batter into parchment-lined (bottom only, sides greased) or well greased 9" round cake pan. Bake 45-50 minutes. Cool 10 minutes and invert onto serving plate.
• 3. For Chocolate Fudge Topping: Place chocolate chips in small bowl. Heat whipping cream to just under boiling and pour over chocolate chips. Stir until chocolate chips have melted and mixture is smooth. Spread warm topping over top and sides of torte. Chill until set. Store in refrigerator.
• 4. Garnish with fresh raspberries and/or thinned raspberry jam on plate when serving. Left over whipping cream, whipped, and chocolate shavings are always a welcome addition! Enjoy!

TRIPLE-CHOCOLATE TORTE

Steps:

• 1. Preheat oven to 325*. In large mixing bowl, mix brownies according to package directions. Spread onto bottom of greased 9" springform pan.
• 2. Bake on 325* for 40 minutes or until toothpick inserted in the center comes out clean. Keep brownies in springform; cool completely.
• 3. Beat the milk and pudding mix in large mixing bowl with a whisk for 2 minutes or until thickened. Fold the whipped topping and chocolate chips in and pour over cooled brownies.
• 4. Cover the spring form pan and freeze for 4 hours. Remove side of pan and garnish with raspberries or strawberries. 6 points per serving

TRIPLE CHOCOLATE GANACHE TORTE

Steps:

• Cream butter & sugar together until light & fluffy.
• Sift flour and cocoa together, set aside.
• Whisk together remaining ingredients.
• Fold flour mixture into creamed mixture alternately with milk mixture until well combined- begin & end with flour.
• Pour into a lined 10 x 20cm loaf tin. Bake at 180 C for 20-25 mins or until cooked when tested.
• Cool in tin for a few mins and then turn onto a wire rack to cool completely.
• Wash & dry loaf tin and then line with plastic wrap leaving a large overhang.
• Prepare milk ganache: Place milk melts into a heatproof bowl.
• Combine cream & butter in a saucepan and bring to the boil. Pour mixture over melts.
• Cover bowl with plastic wrap. Allow to stand for 5 mins, stir to combine and set aside to cool & thicken.
• Prepare dark ganache: Repeat steps as per milk ganache.
• Place cake into the lined tin. Pour over milk ganache & refrigerate until very firm.
• When firm spread dark ganache over cake & refrigerate covered until dark ganache is firm.
• Serve in squares with cream.
• Keep leftover cake refrigerated in an airtight container.

TRIPLE CHOCOLATE TORTE

Steps:

• Heat oven to 325. Spray bottom only of springform pan, 9x3 inches, with cooking spray. Make brownie mix as directed on package, using water, oil and eggs. Spread in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.).
• Beat milk and pudding mix in large bowl with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
• Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.

TRIPLE CHOCOLATE TORTE, BARB

Steps:

• 1. Grease and flour 2 nine inch round cake pans. Prepare cake mix to directions, using 2 eggs and 1 1/3 c water. Divide cake mix evenly into pans, bake at 350 degrees 35-40 min or until you touch in the middle with your finger and the cake springs back. Cool in pan 5 min, then remove from pans to cool completely.
• 2. Frosting: melt together margarine and heavy cream. You can use a double boiler, or just stir constantly and heat over low heat so not to burn. Add chocolate squares, and when melted, remove from heat and beat in powdered sugar to texture. Cool completely before frosting.
• 3. Put a layer on the serving plate, top with 3/4 c frosting, top with second layer, frost top and sides. If you want a decorative touch, you can shave extra pieces of semisweet baking chocolate with a potato peeler (best if very cold first), put on tops and sides of cake, and dust with extra powdered sugar.

TRIPLE CHOCOLATE TOFFEE TORTE

Steps:

• butter bottom & sides of 9" spring form--line bottom w/ parchment paper 1. mix brownie mix to instructions--add 1/4 c bittersweet choc chip& 1/4 white choc chips to batter then stir to moisten--bake 22-24 min 325 convection oven ( test after 20 min) 2. melt white choc in microwave-nuke 30 sec 70% power-stir nuke again 30 sec -70% power-stir 3. while cake is cooling -mix cr ch,powdered sugar. & vanilla on med. speed until well combined-add melted white choc-mix until combined 4. spread cheese layer on top of COOLED cake 5. in double boiler melt 1 c bittersweet choc &1/2 c heavy cr-stir till melted. Spread over cheese layer 6. Refrig overnight-run hot knife around edges to loosen sides----take sides off-flip on to cling wrap covered cake round. Peel off parchment paper--flip back to round 7.melt 1/2 c white choc chip w/2 tsp shortening-30 sec 50% power-stir-repeat if needed-stir till smooth 8. put in baggie-snip corner--drizzle over cake CAN BE FROZEN AT THIS POINT unthaw in frig for 24 hrs.

TRIPLE-CHOCOLATE TORTE

Steps:

• Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
• In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
• Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.

TRIPLE CHOCOLATE TORTE

Steps:

• Melt the butter in a small pan and stir in the crushed biscuits. Mix this well then press into the base of a 20cm loose-bottom, round tin. Chill until firm.
• Meanwhile, whisk together the crème fraiche and yogurt.
• Melt each type of chocolate individually in a small bowl over a pan of simmering water then add a third of the crème fraiche mixture to each bowl and beat well.
• Spread the white chocolate mixture over the crumb base, then the milk chocolate, then the dark chocolate. Smooth this with a palette knife and chill for 4 hours or over night.
• To serve, carefully run a round bladed knife around the edge of the tin and transfer to the serving plate. Decorate with chocolate buttons