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Chocolate Velvet Torte

Chocolate Velvet Torte

4.11
(9)

Rich semi-sweet chocolate fills a flaky puff pastry crust, and is garnished with fresh berries for an easy, but elegant dessert.

serves 8 people

Ingredients

cost per recipe: $16.44

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 16

    ounces semi-sweet chocolate, chopped

  • 1

    cup heavy cream

  • 1

    egg yolk

  • 2

    cups fresh raspberriesor strawberries

view nutrition info

How to Make It

Heat the oven to 425°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle. Press the pastry into the bottom and up the sides of a 9-inch springform pan. Prick the pastry with a fork. Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool in the pan on a wire rack for 10 minutes. Heat and stir the chocolate and cream in a 1-quart heavy saucepan over low heat until the mixture is melted and smooth.  Remove the saucepan from the heat.  Stir some chocolate mixture into the egg yolk.  Return the egg mixture to the remaining chocolate mixture.  Cook and stir for 1 minute.   Pour the chocolate mixture into the pastry crust.  Cover and refrigerate for 2 hours or until firm.  Top the torte with the raspberries.
Step 1

Heat the oven to 425°F.

Step 2

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle. Press the pastry into the bottom and up the sides of a 9-inch springform pan. Prick the pastry with a fork.

Step 3

Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool in the pan on a wire rack for 10 minutes.

Step 4

Heat and stir the chocolate and cream in a 1-quart heavy saucepan over low heat until the mixture is melted and smooth.  Remove the saucepan from the heat.  Stir some chocolate mixture into the egg yolk.  Return the egg mixture to the remaining chocolate mixture.  Cook and stir for 1 minute.   Pour the chocolate mixture into the pastry crust.  Cover and refrigerate for 2 hours or until firm.  Top the torte with the raspberries.

Recipe Tips

  • Tip:  Stirring a bit of the warm chocolate mixture into the egg before adding it to the rest of the chocolate is an important step called "tempering".  Tempering keeps the egg from scrambling and the filling smooth.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(9)
  • banderson

    April 29, 2010

    Chocolate Velvet Torte

    It's very CHOCOLATY...very filling and very good.. However, I don't think I'll make it again because it's so filling, it's just too much chocolate!

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  • laurapoo

    February 17, 2009

    Chocolate Velvet Torte

    I don't know what went wrong. 16oz.of chocolate was to dense.My tort turned out very hard and tasted like a candy bar.Husband did not like it.

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    (0) (0)
  • ceil

    May 24, 2008

    Chocolate Velvet Torte

    What a scrumptious dessert!

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    (0) (0)
  • sarcheer98

    July 30, 2007

    Chocolate Velvet Torte

    A chocolate lover's dream come true ... and no calories either...oh well!

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    (0) (0)
  • Linda M.

    December 5, 2006

    Chocolate Velvet Torte

    This recipe deserves six stars. My wife and I really enjoyed it!!!

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    (0) (0)

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