Best 5 Berry Topped Chocolate Torte Recipes

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Indulge in a symphony of flavors with our delectable Berry-Topped Chocolate Torte, a masterpiece that combines the richness of chocolate with the vibrant freshness of berries. This luxurious torte comprises three layers of moist chocolate cake, each enveloped in a layer of velvety chocolate ganache. The crowning glory is a cascade of plump, juicy berries, adding a burst of color and a delightful tartness that perfectly complements the decadent chocolate.

Accompanying this extraordinary torte are two additional recipes that will tantalize your taste buds. Treat yourself to Chocolate Mousse, a light and airy confection that is effortlessly smooth and rich. For those who prefer a touch of crunch, Chocolate Chip Cookies are a classic indulgence, featuring golden-brown edges and a chewy, chocolatey center.

These recipes are not just culinary creations; they are experiences waiting to be savored. Whether you're celebrating a special occasion or simply seeking a moment of pure indulgence, our Berry-Topped Chocolate Torte, Chocolate Mousse, and Chocolate Chip Cookies will transport you to a realm of pure bliss.

Here are our top 5 tried and tested recipes!

BERRIES & CREAM TORTE



Berries & Cream Torte image

It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.-Tina Sawchuk, Ardmore, Alberta

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING:
1/2 cup sugar
4-1/2 teaspoons confectioners' sugar
4-1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture., Line two baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter., Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

Nutrition Facts : Calories 572 calories, Fat 39g fat (23g saturated fat), Cholesterol 158mg cholesterol, Sodium 354mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 5g protein.

BERRY-TOPPED CHOCOLATE TORTE



Berry-Topped Chocolate Torte image

This is a dessert that even I could make! I don't normally make desserts but this one if pretty much fail-proof because it's topped with such delicious and forgiving things. You can also make most of this recipe 2 days before you serve it. Another recipe from Best of Bridge. Enjoy!

Provided by Nif_H

Categories     Dessert

Time 1h10m

Yield 1 torte, 8 serving(s)

Number Of Ingredients 13

2/3 cup ground almonds
3 tablespoons flour
1 pinch salt
3/4 cup butter
1/3 cup cocoa powder
1/2 cup sugar
3 eggs, separated
1/2 cup sugar
3 tablespoons Grand Marnier or 3 tablespoons orange juice
1 cup whipping cream
1 tablespoon Grand Marnier
2 cups fresh raspberries
chocolate curls

Steps:

  • Grease a 9" springform pan and line with parchment paper. In small bowl, combine almonds, flour and salt. Set aside.
  • Melt butter in saucepan and stir in cocoa and sugar.
  • In large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.
  • In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375F for 25-30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edges of torte and remove sides of springform pan. TORTE WILL FALL IN MIDDLE. Don't worry, you can fill it with whipped cream.
  • Drizzle 3 tablespoons Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in the refrigerator for 2 days.
  • Whip cream and fold in Grand Marnier. Spread on torte and decorate with berries and chocolate curls. To make chocolate curls, choose good quality chocolate, store at room temperature and shave with a vegetable peeler.

Nutrition Facts : Calories 460.2, Fat 34.9, SaturatedFat 19, Cholesterol 165.8, Sodium 180.7, Carbohydrate 35.4, Fiber 4.2, Sugar 27, Protein 6.2

RASPBERRY CHOCOLATE TORTE



Raspberry chocolate torte image

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Provided by Orlando Murrin

Categories     Treat

Time 40m

Yield Cuts into 12

Number Of Ingredients 14

225g dark chocolate , 70% cocoa solids
175g unsalted butter , chopped, diced
2 tsp vanilla extract
¼ tsp instant coffee powder or extract
100g toasted almonds
2 heaped tbsp plain flour
½ tsp salt
5 eggs
140g golden caster sugar
12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
4 tbsp raspberry jam
140g dark chocolate , 70% cocoa solids, chopped
100ml double cream
icing sugar and sweet vanilla cream, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
  • Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
  • Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
  • Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
  • For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium

CHOCOLATE BERRY TARTS



Chocolate Berry Tarts image

I sometimes use ready-made graham tart shells if I'm short on time. Either way, this rich berry dessert is an elegant treat. -Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 9

5 tablespoons butter, divided
1 cup chocolate graham cracker crumbs (about 5 whole crackers)
2 teaspoons sugar
3 tablespoons heavy whipping cream
1/8 teaspoon ground cinnamon
2/3 cup semisweet chocolate chips
1/3 cup fresh blackberries
1/3 cup fresh raspberries
Confectioners' sugar

Steps:

  • In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm., In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour., Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.

Nutrition Facts : Calories 796 calories, Fat 57g fat (34g saturated fat), Cholesterol 106mg cholesterol, Sodium 454mg sodium, Carbohydrate 75g carbohydrate (48g sugars, Fiber 7g fiber), Protein 6g protein.

BEST CHOCOLATE RASPBERRY TORTE



Best Chocolate Raspberry Torte image

How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 25

3/4 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries

Steps:

  • Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste of the torte. Look for a chocolate with a cocoa content of at least 70%.
  • Temper the chocolate: Tempering the chocolate will help to give it a smooth, glossy finish and prevent it from seizing.
  • Use a springform pan: A springform pan will make it easy to remove the torte from the pan after it has been baked.
  • Chill the torte before serving: Chilling the torte will help to firm it up and make it easier to slice.
  • Garnish with fresh berries: Fresh berries will add a pop of color and flavor to the torte.

Conclusion:

This berry-topped chocolate torte is a delicious and elegant dessert that is perfect for any occasion. With its rich chocolate flavor and creamy filling, this torte is sure to be a hit with everyone who tries it.

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