Chocolate Berry Angel Torte Recipe

Chocolate Berry Angel Torte Recipe
Chocolate Berry Angel Torte Recipe photo by Taste of Home
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Chocolate Berry Angel Torte Recipe

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Our taste-testers were impressed by the way Katherine Newman of Cedarburg, Wisconsin dresses up a purchased angel food cake! Her dessert has a chocolate filling between the layers and a lovely raspberry topping.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup heavy whipping cream
  • 1/4 cup packed brown sugar
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon rum extract
  • 1 carton (12 ounces) whipped topping, divided
  • 1 prepared angel food cake (8 to 10 ounces)

Directions

In a saucepan, combine 1 tablespoon sugar, cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Strain and discard seeds; set raspberry sauce aside.
In a bowl, beat the cream, brown sugar and remaining sugar. Stir in chocolate and extract. Fold in 2 cups of whipped topping.
Split angel food cake into three horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake. Spread remaining whipped topping over top and sides of cake.
Drizzle 1/4 cup raspberry sauce over cake. Cover and refrigerate until serving. Serve with remaining raspberry sauce. Yield: 12 servings.
Originally published as Chocolate Berry Angel Torte in Taste of Home June/July 2003, p53

Nutritional Facts

1 piece: 213 calories, 8g fat (7g saturated fat), 7mg cholesterol, 181mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 2g protein.

  • 3 tablespoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup heavy whipping cream
  • 1/4 cup packed brown sugar
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon rum extract
  • 1 carton (12 ounces) whipped topping, divided
  • 1 prepared angel food cake (8 to 10 ounces)
  1. In a saucepan, combine 1 tablespoon sugar, cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Strain and discard seeds; set raspberry sauce aside.
  2. In a bowl, beat the cream, brown sugar and remaining sugar. Stir in chocolate and extract. Fold in 2 cups of whipped topping.
  3. Split angel food cake into three horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake. Spread remaining whipped topping over top and sides of cake.
  4. Drizzle 1/4 cup raspberry sauce over cake. Cover and refrigerate until serving. Serve with remaining raspberry sauce. Yield: 12 servings.
Originally published as Chocolate Berry Angel Torte in Taste of Home June/July 2003, p53

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