Fudge Strawberry Cream Torte Recipes

STRAWBERRY FUDGE TORTE

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.

FUDGE-STRAWBERRY CREAM TORTE

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.

STRAWBERRY CREAM TORTE

Steps:

• Preheat oven to 325° degrees F.
• Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.
• Bake 30 to 40 minutes until golden; Remove from oven and cool.
• Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.
• While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.
• When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).
• When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.

STRAWBERRY FUDGE TORTE

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.