Show Subscription Form




Double Chocolate Torte Recipe
Double Chocolate Torte Recipe photo by Taste of Home

Double Chocolate Torte Recipe

Read Reviews
4.5 7
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 40 min. + chilling
MAKES:9-12 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min. + chilling
MAKES: 9-12 servings

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

  1. Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan.
  2. 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.
  3. 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

Reviews for Double Chocolate Torte

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 6, 2015

"I would have to agree 1 c of butter is way to much. I think it is a error because you don't need that much butter for the amount of chocolate chips. I would use only 1-2 TBsp no more than that. All the butter is used for is to keep it for is to keep the chocolate from burning and you need something to thin it out so it won't set up hard. other than that overall good besides the frosting."

MY REVIEW
Reviewed Jun. 10, 2011

"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!"

MY REVIEW
Reviewed Dec. 30, 2010

"use only 1/2 cup butter, softened"

MY REVIEW
Reviewed Nov. 26, 2010

"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!"

MY REVIEW
Reviewed Aug. 13, 2009

"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."

Loading Image