Fudge-Strawberry Cream Torte Recipe

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Fudge-Strawberry Cream Torte
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Ingredients
13
Count
Nutrition
354
Calories
Total time
37
Minutes
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Ingredients:

Directions:

  1. BROWNIES:.
  2. Heat oven to 350°F.
  3. Spray bottoms of 2(9 inch) round cake pans with nonstick cooking spray.*.
  4. Make brownie mix as directed on box for cake-like brownies using oil, water and eggs.
  5. Spread half of the batter evenly in each pan.
  6. Bake 18-23 minutes.
  7. Cool on wire racks 10 minutes.
  8. Run knife around brownie layers to loosen.
  9. Place wire racks upside down over pans; turn racks and pans over.
  10. Remove pans.
  11. Cool completely, about 35 minutes.
  12. STRAWBERRY CREAM:.
  13. Meanwhile, in small bowl, beat granulated sugar and cream cheese and with elecrtic mixer on medium speed until well blended.
  14. Beat in strawberry yogurt until smooth and creamy.
  15. Fold in chopped strawberries very gently, then add in chopped almonds.
  16. Cool completely, about 30 minutes.
  17. CHOCOLATE FUDGE:.
  18. In 1 quart saucepan, heat whipping cream over medium heat, stirring constantly, just until cream begins to boil.
  19. Remove from heat.
  20. Add chcolate chips; press into cream.
  21. Cover; let stand 3 minutes.
  22. Vigrously beat with wire whisk until smooth.
  23. Cool completely, about 30 minutes.
  24. TORTE ASSEMBLY:.
  25. To assemble torte, place 1 brownie layer on serving plate.
  26. Spread half of the strawberry cream evenly over brownie to within 1 of edge.
  27. Carefully spoon and spread half of fudge almost to edge of strawberry cream.
  28. Repeat layers, ending with chocolate fudge.
  29. Arrange halved strawberries in spoke fashion on top of torte.
  30. Refrigerate for at least 1 hour before serving.
  31. Voila - you now have a lovely looking and tasting, I hope, dessert.
  32. To serve,** sprinkle powdered sugar over top of torte and around plate.
  33. Carefully cut torte with hot knife into wedges to avoid cracking of chocolate fudge on top.
  34. Store loosley covered in refrigerator.
  35. NOTES:.
  36. *For easy pan removal, line bottoms of pans with waxed paper or parchment paper before spraying with nonstick cooking spray.
  37. **If torte has been stored for 3 hrs before serving, let stand at room temperature 10 minutes before cutting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 354.15 Kcal (1483 kJ)
Calories from fat 235.44 Kcal
% Daily Value*
Total Fat 26.16g 40%
Cholesterol 67.54mg 23%
Sodium 103.85mg 4%
Potassium 107.54mg 2%
Total Carbs 27.09g 9%
Sugars 20.73g 83%
Dietary Fiber 1g 4%
Protein 4.18g 8%
Vitamin C 14.8mg 25%
Vitamin A 0.1mg 5%
Iron 0.5mg 3%
Calcium 56.6mg 6%
Amount Per 100 g
Calories 299.71 Kcal (1255 kJ)
Calories from fat 199.25 Kcal
% Daily Value*
Total Fat 22.14g 40%
Cholesterol 57.16mg 23%
Sodium 87.88mg 4%
Potassium 91.01mg 2%
Total Carbs 22.93g 9%
Sugars 17.54g 83%
Dietary Fiber 0.85g 4%
Protein 3.54g 8%
Vitamin C 12.5mg 25%
Vitamin A 0.1mg 5%
Iron 0.4mg 3%
Calcium 47.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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