Chocolate Velvet Torte
Chocolate Velvet Torte
Rich semi-sweet chocolate fills a flaky puff pastry crust, and is garnished with fresh berries for an easy, but elegant dessert.
- Thaw: 40 minutes
- Prep: 15 minutes
- Bake: 20 minutes
- Chill: 2 hours
- Cool: 10 minutes
- Serves: 8
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipThe kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.
If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.
Bottom Crust
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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16 oz. semi-sweet chocolate, chopped
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1 cup heavy cream
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1 egg yolk
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2 cups fresh raspberries
Directions
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Heat the oven to 425°F.
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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.
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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.
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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.
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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.
Comments
Submitted by:
Tunisia T.
Date: 11/16/2005
"This is a better alternative to a regular chocolate cake."
Submitted by:
Mork T.
Date: 12/28/2005
"It's taste soooo good."
Submitted by:
Ted K.
Date: 12/4/2006
"This recipe deserves six stars. My wife and I really enjoyed it!!!"
Submitted by:
Mork T.
Date: 12/28/2005
"Chocolate lovers true desert"
Submitted by:
Zoe R.
Date: 5/31/2006
"RICH CHOCOLATE!! The chocolate is so rich and delightful!"
Submitted by:
Patty P.
Date: 1/30/2007
"Wow!"
Submitted by:
Marjorie M.
Date: 7/30/2007
"A chocolate lover's dream come true ... and no calories either...oh well!"
Submitted by:
Michelle F.
Date: 5/24/2008
"What a scrumptious dessert!"
Submitted by:
Nina A.
Date: 2/17/2009
"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."
Submitted by:
Yasmeen C.
Date: 4/28/2010
"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!"