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.

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.

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:

• Melt 1/2 cup butter. In a bowl, combine the cracker crumbs, melted butter and sugar. Press onto the bottom and 1 1/2 up the sides of a greased 9 inch spring form pan; refrigerate.
• In a mixing bowl, beat the whipped topping, sour cream and pudding mix until blended. Spread half of the mixture over the crust. Arrange sliced strawberries over the top. Spread remaining whipped topping mixture on top of the strawberries. In a microwave, melt the chocolate and 2 teaspoons of butter; stir until smooth. Cool to room temperature. Drizzle over filling. Refrigerate for at least 4 hours before serving.