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Double Chocolate Torte Recipe

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If you love chocolate, you won't be able to resist this rich, fudgy torte. I often make it for company because it's easy to prepare yet looks so impressive. For special occasions, I place it on a fancy cake plate and I use a can of whipped topping to decorate it. It looks and tastes awesome! —Naomi Treadwell Swans Island, Maine

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Double Chocolate Torte Recipe

Prep: 10 min. Bake: 40 min. + chilling

Yield: 9-12 Servings

10 40 50

Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 cup (6 ounces) semisweet chocolate chips, melted
1 cup butter, softened
2 cups whipped topping
1 teaspoon chocolate sprinkles

Directions

Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan.
Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely.
In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle. Yield: 9-12 servings.

Originally published as Double Chocolate Torte in Quick Cooking May/June 1998, p27

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Reviews for Double Chocolate Torte

Double Chocolate Torte

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Reviewed on Jun. 10, 2011 by hbanderson

I have been making this recipe since it appeared in the May/June 1998 issue of Quick Cooking. The original recipe that I have cut out from the magazine only calls for 1/2 cup of butter. However, I have cut it back even from that and use only 6 Tbsp of butter with the 1 cup of chocolate chips and it is still more than enough.

As the recipe states, bake until the middle springs back; I will add do not judge by sticking a toothpick in the middle. If you wait until a toothpick comes out clean, it will be too dry. You want it to be fudgey, and the toothpick will still be a little gooey at that point.

This is super easy, looks great, and tastes decadent. Try this one!

Reviewed on Dec. 30, 2010 by cklayum

use only 1/2 cup butter, softened

Reviewed on Nov. 26, 2010 by katieleigh3508

I was skeptical that the recipe would taste original and homemade with so few ingredients, but it was delicious!! It looks gorgeous when you serve it and it tastes great. I took the other reviewer's suggestion to cut the butter in half - a great idea as the chocolate still spreads easily and it cuts out umpteen grams of fat. Thanks TOH!

Reviewed on Aug. 13, 2009 by grammaberr

Pompilia,as a suggestion, spray cake pan with cooking spray and the cut out a circle of parchment paper or waxed paper to fit in the bottom of your cake pan. Just slide a knife around the sides and it should come out clean as a whistle.

Reviewed on Feb. 22, 2008 by jessgowdy

We found that the frosting tasted like butter and like it much better when the butter was cut in half. I used just one cube of butter and one cup of chocolate chips. Other than that, it is delicious!

Reviewed on Dec. 28, 2007 by Pompilia

We use a springform pan because it's hard to get out of normal cake pan, even with grease and flour. We make this often. It's so simple yet it looks so elegant. Definitely a favorite.