Fudge-Strawberry Cream Torte

Recipe by Manami
READY IN: 3hrs 8mins
SERVES: 12
YIELD: 1 torte
UNITS: US

INGREDIENTS

Nutrition
  • Brownie Layer
  • 1
    (19 1/2 ounce) box pillsbury brownie classics traditional fudge brownie mix
  • 12
    cup vegetable oil
  • 14
    cup water
  • Strawberry Cream
  • 3
    tablespoons granulated sugar
  • 8
    ounces cream cheese, softened
  • 6
    ounces yoplait thick & creamy strawberry yogurt
  • 1 12
    cups finely chopped fresh strawberries
  • 14
    cup chopped almonds (optional)
  • Chocolate Fudge
  • 12
    cup whipping cream
  • 1 12
    cups hersheys semi-sweet chocolate chips (9 oz)
  • Garnish
  • 1
    teaspoon powdered sugar
  • 6
    medium fresh strawberries, halved
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DIRECTIONS

  • 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.
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