Delicious Chocolate Torte Recipes

To all the chocolate eaters out there, if you are looking for some new chocolate recipes to add to your recipe files, look no further. This Chocolate Raspberry Torte combines two of my favorites. And who wouldn't love a Double Chocolate Brownie Torte?

CHOCOLATE RASPBERRY TORTE
1 pkg (8 squares) semi-sweet baking chocolate, divided
1 1/2 sticks butter
1 pkg (4 serving) raspberry-flavored gelatin
1/2 cup sugar
3 large eggs
1/3 cup all-purpose flour
1/2 cup chopped pecans, optional
1 carton (8-oz) frozen whipped topping, thawed
additional chocolate for garnish, if desired
fresh raspberries for garnish, if desired
powdered sugar for dusting, if desired


Preheat oven to 350 degrees.
Grease and lightly flour a 9-inch round cake pan; line bottom with waxed paper; set aside.

In a large microwave-proof bowl, microwave 4 squares of the chocolate with the butter on high for 1 1/2 to 2 minutes until the chocolate is almost melted; stir after 1 minute. Remove from the microwave and stir until the chocolate is completely melted. Stir the dry gelatin mix and the sugar into the chocolate until well combined. Mix in the eggs; stir in the flour and pecans (if using) until well blended. Pour the mixture into the prepared pan.


Bake at 350 degrees for 40 minutes or until a wooden toothpick inserted in the center comes out with moist crumbs. Do not overbake!

Allow torte to cool in the pan for 5 minutes then run a small knife around the edge to loosen from pan. Invert onto the serving platter and remove the waxed paper. Allow cake to cool completely.

While cake cools, melt the remaining 4 squares of chocolate in a large microwavable bowl for 1 1/2 minutes or until melted; stirring after 1 minute. Stir until the chocolate is completely melted then stir in the whipped topping until smooth. Frost the cake with this chocolate whipped topping.

Note: Cut some chocolate into some irregular shapes and use with fresh raspberries for garnish, if desired. Dust lightly with powdered, if desired.

Yield: 14 servings
DOUBLE BERRY BROWNIE TORTE
1/2 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
1 stick butter
1 1/4 cups sugar, divided
2 eggs
1 tsp vanilla
1/3 cup Hershey's Special Dark Cocoa
1/2 cup whipping cream
3/4 cup fresh blackberries
3/4 cup fresh raspberries

Preheat oven to 350 degrees.
Line a 9-inch round cake pan with waxed paper; grease and set aside.

In a small combine the flour, baking soda, and salt. Stir in the chocolate chips and set aside.

In a medium saucepan melt the butter over low heat; remove from heat. Stir in 1 cup of the sugar, the eggs, and the vanilla. Add the cocoa, blending in well. Stir in the flour/chocolate chip mixture. Spread the batter into the prepared pan.

Bake torte 20 to 25 minutes or until a wooden toothpick inserted in the center comes out slightly sticky. Cool in the pan on a wire rack for 15 minutes. Invert torte onto wire rack and gently remove waxed paper then turn right side up. Allow to cool completely.

In the meantime rinse and drain the blackberries and raspberries. Pat dry with paper towels.

Beat the whipping cream with the remaining 1/4 cup of sugar until the sugar is dissolved and stiff-peaks form. Spread over the top of the brownie. Top with the fresh berries. Refrigerate until serving time.

Yield: 8 to 10 servings
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