Show Subscription Form




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

Double Chocolate Torte Recipe

Read Reviews (6)
5 6
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(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
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 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.

MY REVIEW
Reviewed Feb. 22, 2008

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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT