Best 10 Strawberry Glazed Chocolate Fudge Torte Recipes

CHOCOLATE-STRAWBERRY CREAM CHEESE TART

Steps:

• Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

FUDGE LOVER'S STRAWBERRY TRUFFLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.
• Line bottom of 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.
• Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
• In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day.

STRAWBERRY GLAZED CHOCOLATE FUDGE TORTE

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.

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.

FUDGY CHOCOLATE TORTE

Steps:

• Heat oven to 350°F. Grease and lightly flour 9- or 10-inch springform pan, or spray with baking spray with flour.
• In small microwavable bowl, microwave condensed milk and chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth; set aside.
• In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 2/3 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be grainy), then beat on medium speed 2 minutes. Spread in pan.
• Drop chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir pecans into reserved cake mixture; crumble over batter. Bake 45 to 50 minutes or until center is set; cool 10 minutes. Remove side of pan; cool completely, about 2 hours. Store covered.

STRAWBERRY TORTE

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

CHOCOLATE-STRAWBERRY CELEBRATION CAKE

Steps:

• Preheat oven to 350°. Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.

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.

CHOCOLATE FUDGE TORTE

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.

STRAWBERRY MOUSSE & FUDGE TORTE

Steps:

• Heat oven to 350°F.
• Grease bottom only of 10-inch springform pan.
• In large bowl, combine brownie mix, chocolate chips, 1/2 cup water, the oil and the egg.
• Beat 50 strokes until combined,then spread in greased pan& bake 35-40 minutes.
• Let cool completely at least 1 1/2 hours.
• For the mousse layer, place the remaining 2 tbsp water in medium saucepan and sprinkle the gelatin over the water, letting stand 1 minute to soften.
• In food processor or blender process strawberries until smooth.
• Add the strawberries to the softened gelatin mixture and mix well.
• Cook over medium heat until gelatin is completely dissolved.
• Cover and refrigerate 1 1/2 hours until completely cooled and slightly thickened.
• In large bowl, beat 1 1/2 cups whipping cream and powdered sugar together until stiff peaks form (be sure the cream is beaten stiff as is will soften slightly when folded with the strawberry mixture).
• Fold in strawberry mixture, being careful not to overmix and deflate the whipped cream.
• Spoon over cooled brownie base and refrigerate 2 hours or until set.
• Just before serving garnish with whipped cream.