Triple Chocolate Torte Recipes

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TRIPLE CHOCOLATE TORTE



Triple Chocolate Torte image

Make and share this Triple Chocolate Torte recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 5h15m

Yield 16 serving(s)

Number Of Ingredients 6

1 (20 ounce) box fudge brownie mix
1 1/4 cups milk
1 (3 1/2 ounce) package white chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed (3-1/2 cups)
1/3 cup miniature semisweet chocolate chips
1 pint raspberries or 1 pint strawberry, if desired

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.

Nutrition Facts : Calories 241.3, Fat 9.8, SaturatedFat 5.1, Cholesterol 2.7, Sodium 117, Carbohydrate 36.5, Fiber 1.5, Sugar 23.7, Protein 2.9

TRIPLE CHOCOLATE GANACHE TORTE



Triple Chocolate Ganache Torte image

Untested by me, sounds a like a bit of work but would be great for a special occasion. refrigeration time not allowed for.

Provided by Mandy

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

60 g butter
1/3 cup caster sugar
3/4 cup self-raising flour
1 1/2 tablespoons baking cocoa
1/4 cup milk
1 egg
1/2 teaspoon vanilla essence
3 cups milk chocolate melts
1 cup cream
30 g butter
3 cups dark chocolate melts
1 cup cream
30 g butter

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.

Nutrition Facts : Calories 434.5, Fat 29, SaturatedFat 16.2, Cholesterol 75.8, Sodium 214.1, Carbohydrate 38.4, Fiber 1.9, Sugar 27.3, Protein 6

TRIPLE-CHOCOLATE MOUSSE TORTE



Triple-Chocolate Mousse Torte image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 10

Vegetable oil
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup cold water
1 tablespoon unflavored gelatin
5 large egg yolks
1/4 cup sugar
1 cup half and half
1 3/4 cups chilled whipping cream

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.

TRIPLE-CHOCOLATE TORTE



Triple-Chocolate Torte image

Dazzle guests with a frosty make-ahead dessert that goes together in minutes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h5m

Yield 16

Number Of Ingredients 7

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 1/4 cups milk
1 box (4-serving size) white chocolate pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups)
1/3 cup miniature semisweet chocolate chips
1 pint (2 cups) raspberries or strawberries, if desired

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.

Nutrition Facts : Calories 205, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg

GHIRARDELLI TRIPLE CHOCOLATE TORTE (VERY EASY)



Ghirardelli Triple Chocolate Torte (Very Easy) image

When I need to impress, this is one of my "go to" recipes. So rich, thick, chocolaty and decadent. When served with fresh raspberries or strawberries, it rivals anything served in fine restaurants. No need to tell anyone how very easy it is to prepare. Great for Valentines Day or that special anniversary. I've used the left-over...

Provided by Family Favorites

Categories     Chocolate

Time 1h5m

Number Of Ingredients 8

FOR THE TORTE:
1 box ghirardelli triple chocolate brownie mix (see photo below)
1/3 cup water
1/3 cup vegetable oil
1 egg
FOR THE CHOCOLATE FUDGE TOPPING:
1 cup ghirardelli semi-sweet chocolate chips
1/2 cup whipping cream, unwhipped

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 MOUSSE TORTE



Triple Chocolate Mousse Torte image

When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 9

18 Oreo cookies
1/3 cup butter, melted
6 teaspoons unflavored gelatin, divided
3 tablespoons cold water, divided
5 ounces bittersweet chocolate, chopped
4-1/2 cups heavy whipping cream, divided
5 ounces milk chocolate, chopped
5 ounces white baking chocolate, chopped
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

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