Fudge Strawberry Cream Torte Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans., Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.), In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up., Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.

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.

Steps:

• Grease an 8 x 8 inch square pan.
• In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
• Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.

Steps:

• Set aside 1 cup of cookie crumbs.
• Mix together remaining crumbs with melted butter.
• Press mixture into the bottom of a large pan.
• Spread vanilla ice cream evenly on top of crumb mixture.
• Freeze pan for 30 minutes.
• Spread warmed hot fudge evenly on top of vanilla ice cream.
• Freeze pan for 30 minutes.
• Spread strawberry ice cream evenly on top of fudge in pan.
• Freeze for 30 minutes more.
• Top strawberry ice cream with strawberry topping and freeze for 30 minutes more.
• Cover top of torte with whipped topping and sprinkle with reserved crumbs, and place strawberries on top.
• Freeze for 30 minutes more before serving.

Steps:

• In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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 ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.

Steps:

• Preheat oven to 325° degrees F.
• Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.
• Bake 30 to 40 minutes until golden; Remove from oven and cool.
• Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.
• While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.
• When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).
• When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.

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.

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften.
• Press into an ungreased 9-in. springform pan.
• Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.
• In a small mixing bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth.
• Beat in confectioners' sugar; fold in whipped topping.
• Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 inches of edges; top with cream cheese mixture.
• Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set.
• Drizzle with remaining fudge topping. Serve immediately.

Steps:

• Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
• Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
• Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
• In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
• Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of 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.

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.

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.