Best 4 Chocolate Fudge Torte Recipes

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Indulge in the symphony of flavors with our decadent chocolate fudge torte, a symphony of rich, velvety chocolate and a luscious fudge filling, harmoniously encased in a crisp chocolate crust. This masterpiece is not just a dessert; it's an experience, a testament to the transformative power of chocolate. But that's not all; this article offers a treasure trove of other tantalizing treats, each with its unique charm. From the classic chocolate chip cookies, with their irresistible combination of chewy and crispy textures, to the sinfully moist chocolate lava cake, with its molten chocolate center that oozes out upon the first bite, every recipe is a celebration of chocolate's versatility. Dive into this culinary journey and let your taste buds embark on an unforgettable adventure.

Let's cook with our recipes!

CHOCOLATE FUDGE TORTE



Chocolate Fudge Torte image

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

Frosting
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted pareve margarine, diced
3 large eggs, beaten to blend
1/2 cup liquid nondairy creamer
Pinch of coarse salt
Cake
1 1/2 cups sugar
1 cup unsweetened cocoa powder
6 tablespoons matzo cake meal
2 tablespoons potato starch
5 large eggs, separated
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup liquid nondairy creamer
Chocolate shavings (optional)
Fresh mint leaves (optional)

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.

WHITE CHOCOLATE-FUDGE TORTE



White Chocolate-Fudge Torte image

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

16 oz. semisweet chocolate
1 cup unsalted butter
6 eggs
1 cup white chocolate chunks or white vanilla chips, melted
1 (8-oz.) container whipping cream
1 (8-oz.) pkg. cream cheese, softened
1/3 cup powdered sugar
2 tablespoons white crème de cacao, if desired
1/2 cup miniature semisweet chocolate chips, if desired
1 (10-oz.) pkg. frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 cup red currant jelly

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

CHOCOLATE, WALNUT AND PRUNE FUDGE TORTE



Chocolate, Walnut and Prune Fudge Torte image

Categories     Cake     Chocolate     Dessert     Bake     Passover     Prune     Walnut     Kosher     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 16

Number Of Ingredients 17

Cake
Unsweetened cocoa powder
1 1/2 cups diced pitted prunes (about 8 ounces)
1 cup prune juice
1 cup (2 sticks) unsalted margarine
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsweetened cocoa powder
1 cup coarsely chopped toasted walnuts (about 4 ounces)
8 large eggs, room temperature
2 large egg yolks
1 3/4 cups sugar
Pinch of salt
Glaze
1 cup prune juice
1/4 cup (1/2 stick) unsalted margarine
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
24 walnut halves

Steps:

  • For Cake:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan with cocoa powder. Tap out excess. Wrap outside of pan with heavy-duty foil.
  • Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to macerate 15 minutes.
  • Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat. Add 3/4 cup cocoa powder and whisk until smooth. Mix in walnuts and prune mixture. Cool to lukewarm.
  • Using electric mixer, beat eggs, yolks, sugar and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Add chocolate mixture and stir until well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Set baking pan in oven and bake cake until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool cake in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.
  • For Glaze:
  • Bring juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool until thick but still pourable, stirring occasionally, about 45 minutes.
  • Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and refrigerate until chocolate is set.
  • Meanwhile, using small sharp knife, cut around sides of cake to loosen. Release pan sides. Set cake on rack. Pour glaze over cake and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top cake. Refrigerate until glaze is completely set, at least 3 hours. (Can be prepared 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.) Cut cake into wedges and serve.

STRAWBERRY GLAZED CHOCOLATE FUDGE TORTE



Strawberry Glazed Chocolate Fudge Torte image

I love flour less chocolate Torte. I decided to add a Strawberry glaze to this delicious easy torte. It is fabulous. Enjoy for dessert topped with hot fudge, Strawbrery glaze,and whipped cream. Yummy!!

Provided by Nor Mac

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 16

12 oz 1 bag of dark chocolate chips
3/4 c butter
1/2 c sugar
6 large eggs
1/4 tsp salt
HOT FUDGE
1 small jar hot fudge sauce
STRAWBERRY TOPPING
15 oz frozen unsweetened strawberries thawed
1/4 c granulated sugar
1 tsp lemon juice
WHIPPED CREAM
1 c heavy cream
2 Tbsp sifted powdered sugar
1 tsp vanilla extract
1 c fresh sliced strawberries if desired

Steps:

  • 1. Butter a 9 inch spring form pan. Heat oven to 350 degree's. In a stainless steel bowl combine chocolate chips with chopped butter. Heat water in a sauce pan. Place bowl over boiling water. Bowl should be big enough that it does not touch the boiling water.
  • 2. Stir chocolate,and butter until melted. Place in fridge to cool.
  • 3. in a bowl place sugar,eggs and salt. Beat on medium speed until eggs are lightening in color,and it is thick and fluffy. About 5 minutes.
  • 4. pour chocolate a little at a time folding in to egg mixture. When it is folded in well. Pour in to Spring form pan,and bake 25-40 minutes. until pick comes out a bit moist with a few crumbs. Not wet.
  • 5. cool on rack. Remove ring from pan.Make the strawberry sauce. Place Strawberries with juice in to food processor.Process until it is pureed. Pour in to bowl. Add the sugar,and lemon juice. Stir and refrigerate.
  • 6. make whipped cream. Beat the cream,sugar and vanilla in a bowl until soft peaks form,and refrigerate.
  • 7. Cut Torte in to slices. Serve warm hot fudge on top of each slice. Drizzle with Strawberry sauce,and fresh sliced strawberries. Top with whipped cream.

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use high-quality chocolate: The quality of your chocolate will have a big impact on the flavor of your torte. Look for a chocolate that is at least 70% cacao.
  • Don't overbeat the batter: Overbeating the batter can make your torte tough. Mix just until the ingredients are combined.
  • Bake the torte in a water bath: This will help to prevent the torte from cracking and will also help to create a moist and fudgy texture.
  • Let the torte cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Chocolate fudge torte is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and smooth, creamy texture, this torte is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate fudge torte a try. You won't be disappointed!

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