CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
FUDGY CHOCOLATE TORTE
Moist pockets of fudge will thrill chocolate lovers!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and lightly flour 9- or 10-inch springform pan, or spray with baking spray with flour.
- In small microwavable bowl, microwave condensed milk and chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth; set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 2/3 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be grainy), then beat on medium speed 2 minutes. Spread in pan.
- Drop chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir pecans into reserved cake mixture; crumble over batter. Bake 45 to 50 minutes or until center is set; cool 10 minutes. Remove side of pan; cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 19 g, TransFat 0 g
LAYERED CHOCOLATE-STRAWBERRY FUDGE
Two-tone: it's not just about music anymore. Now it's about dessert, too. Layered Chocolate-Strawberry Fudge is a quick fudge recipe that marches to its own beat. So get on your dancing shoes and get ready for Layered Chocolate Strawberry Fudge. Different flavors come together in perfect harmony.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 25 servings
Number Of Ingredients 5
Steps:
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides.
- Microwave semi-sweet chocolate and 3/4 cup milk in microwaveable bowl on HIGH 1-2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread onto bottom of prepared pan.
- Microwave white chocolate and remaining milk in separate microwaveable bowl 1 min. or until chocolate is almost melted. Add drink mix; stir until chocolate is completely melted and mixture is well blended. Spread over semi-sweet chocolate layer.
- Refrigerate 2 hours or until firm. Cut into squares.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 17 g, Protein 2 g
WHITE CHOCOLATE-FUDGE TORTE
Start with a spectacularly rich flourless cake, then top with an over-the-top chocolate layer accented with tart-sweet raspberry-currant sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 145 mg, Fat 7 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1/16 of Recipe, Sodium 95 mg, Sugar 38 g
STRAWBERRY FUDGE TORTE
We love strawberries and chocolate at our house, so I developed this fudgy, fruity torte out of two others we've enjoyed in the past. Fresh raspberries, along with raspberry cream cheese and yogurt make tasty substitutes in this delightful, impressive dessert. -Pat Stewart, Lee's Summit, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 9-in. springform pan. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth. Beat in confectioners' sugar; fold in whipped topping. , Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 in. of edges; top with cream cheese mixture. Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set. , Drizzle with remaining fudge topping. Serve immediately.
Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 18mg cholesterol, Sodium 156mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY GLAZE
Sick of the fake, overly sweet strawberry glaze sold at the grocery store? Give this easy recipe a try, you'll never go back to that artificial stuff again! Serve over pound cake with cut strawberries and whipped cream, or over vanilla ice cream.
Provided by Tracy McKibben
Categories Dessert Glaze Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Blend or puree the strawberries into a liquid.
- Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
- Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 10 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 0.7 mg, Sugar 8.1 g
FUDGE-STRAWBERRY CREAM TORTE
Not only does this look good, the ingredients sound fantastic! Haven't tried this recipe as yet but Rebecca Kremer from Hudson, Wi. has this entered in the Bake-Off 42(Orlando, 2006). Of course, the picture helps too! There is a long laundry list of ingredients but the time consuming process of this is the cooling and chilling time.
Provided by Manami
Categories Dessert
Time 3h8m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 13
Steps:
- BROWNIES:.
- Heat oven to 350°F.
- Spray bottoms of 2(9 inch) round cake pans with nonstick cooking spray.*.
- Make brownie mix as directed on box for cake-like brownies using oil, water and eggs.
- Spread half of the batter evenly in each pan.
- Bake 18-23 minutes.
- Cool on wire racks 10 minutes.
- Run knife around brownie layers to loosen.
- Place wire racks upside down over pans; turn racks and pans over.
- Remove pans.
- Cool completely, about 35 minutes.
- STRAWBERRY CREAM:.
- Meanwhile, in small bowl, beat granulated sugar and cream cheese and with elecrtic mixer on medium speed until well blended.
- Beat in strawberry yogurt until smooth and creamy.
- Fold in chopped strawberries very gently, then add in chopped almonds.
- Cool completely, about 30 minutes.
- CHOCOLATE FUDGE:.
- In 1 quart saucepan, heat whipping cream over medium heat, stirring constantly, just until cream begins to boil.
- Remove from heat.
- Add chcolate chips; press into cream.
- Cover; let stand 3 minutes.
- Vigrously beat with wire whisk until smooth.
- Cool completely, about 30 minutes.
- TORTE ASSEMBLY:.
- To assemble torte, place 1 brownie layer on serving plate.
- Spread half of the strawberry cream evenly over brownie to within 1" of edge.
- Carefully spoon and spread half of fudge almost to edge of strawberry cream.
- Repeat layers, ending with chocolate fudge.
- Arrange halved strawberries in spoke fashion on top of torte.
- Refrigerate for at least 1 hour before serving.
- Voila - you now have a lovely looking and tasting, I hope, dessert.
- To serve,** sprinkle powdered sugar over top of torte and around plate.
- Carefully cut torte with hot knife into wedges to avoid "cracking" of chocolate fudge on top.
- Store loosley covered in refrigerator.
- NOTES:.
- *For easy pan removal, line bottoms of pans with waxed paper or parchment paper before spraying with nonstick cooking spray.
- **If torte has been stored for 3 hrs before serving, let stand at room temperature 10 minutes before cutting.
Nutrition Facts : Calories 536.7, Fat 32.6, SaturatedFat 12.6, Cholesterol 81.8, Sodium 228.8, Carbohydrate 58.5, Fiber 1.7, Sugar 39.5, Protein 6.8
STRAWBERRY MOUSSE & FUDGE TORTE
Rich and creamy with a fudgey brownie base, this desert also makes an elegant presentation. Garnishing the top of the torte with chocolate dipped strawberries, chocolate leaves and mint sprigs will visually put it over the top! Cooking time is mostly cooling & chilling time.
Provided by BonnieZ
Categories Dessert
Time 4h20m
Yield 1 torte, 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Grease bottom only of 10-inch springform pan.
- In large bowl, combine brownie mix, chocolate chips, 1/2 cup water, the oil and the egg.
- Beat 50 strokes until combined,then spread in greased pan& bake 35-40 minutes.
- Let cool completely at least 1 1/2 hours.
- For the mousse layer, place the remaining 2 tbsp water in medium saucepan and sprinkle the gelatin over the water, letting stand 1 minute to soften.
- In food processor or blender process strawberries until smooth.
- Add the strawberries to the softened gelatin mixture and mix well.
- Cook over medium heat until gelatin is completely dissolved.
- Cover and refrigerate 1 1/2 hours until completely cooled and slightly thickened.
- In large bowl, beat 1 1/2 cups whipping cream and powdered sugar together until stiff peaks form (be sure the cream is beaten stiff as is will soften slightly when folded with the strawberry mixture).
- Fold in strawberry mixture, being careful not to overmix and deflate the whipped cream.
- Spoon over cooled brownie base and refrigerate 2 hours or until set.
- Just before serving garnish with whipped cream.
Nutrition Facts : Calories 361.7, Fat 21.6, SaturatedFat 7.7, Cholesterol 43.8, Sodium 126.3, Carbohydrate 40.2, Fiber 0.9, Sugar 26.9, Protein 3.4
CHOCOLATE TORTE WITH PASSOVER FUDGE GLAZE
This Passover dessert, made with hazelnuts and matzo cake meal, is rich and delicious and as decadent as it gets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch round cake
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line a baking pan with parchment, and spread hazelnuts on top. Bake until fragrant and toasted, about 10 minutes. Place nuts in a clean kitchen towel, and rub to remove loose skins. Place 1/3 cup nuts in bowl of food processor, and pulse until finely ground; reserve. Roughly chop remaining 1 cup nuts, and set aside.
- Grease a 9-inch round cake pan with margarine; dust with cocoa powder. Whisk together remaining 3/4 cup cocoa powder, ground hazelnuts, and matzo meal; set aside.
- In a bowl of an electric mixer fitted with the whisk attachment, beat yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail for 3 seconds when you raise the whisk, about 45 seconds. Fold in 1 cup nut puree from fudge glaze recipe. Transfer to a large bowl; wash and dry mixer bowl and attachment. Place egg whites and salt in mixer bowl; beat with whisk attachment on medium-high speed until soft peaks form, about 1 minute. With mixer running, slowly add superfine sugar; beat until stiff and glossy. Fold egg whites and ground-hazelnut mixture into egg-yolk mixture. Fold in melted margarine. Transfer batter to prepared pan; smooth top with an offset spatula.
- Transfer to oven; bake until a wooden skewer inserted in the middle of the cake comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool, about 1 1/2 hours.
- Invert pan, and remove cake. Using a serrated knife, slice cake into two layers. Place a 9-inch cake round on a wire rack set on a baking sheet. Place bottom layer of cake on round; spread 1/2 cup fudge glaze on top. Place second layer on bottom layer. Pour remaining glaze over cake, using the offset spatula to cover sides. Refrigerate 30 minutes.
- When ready to serve, press chopped hazelnuts onto sides.
CHOCOLATE STRAWBERRY TORTE
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
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.
STRAWBERRY FUDGE TORTE
Make and share this Strawberry Fudge Torte recipe from Food.com.
Provided by JLBurnell
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften.
- Press into an ungreased 9-in. springform pan.
- Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.
- In a small mixing bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth.
- Beat in confectioners' sugar; fold in whipped topping.
- Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 inches of edges; top with cream cheese mixture.
- Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set.
- Drizzle with remaining fudge topping. Serve immediately.
Nutrition Facts : Calories 396.9, Fat 13.7, SaturatedFat 5.2, Cholesterol 18.3, Sodium 191.8, Carbohydrate 65.5, Fiber 1.9, Sugar 29.8, Protein 4.4
CHOCOLATE FUDGE TORTE
Categories Cake Mixer Chocolate Dessert Bake Passover Kid-Friendly Kosher Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- For Frosting:
- Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.
- Meanwhile, prepare cake:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
- Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.
- Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
- Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
- Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.
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