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.

At a glance

Prep

15 min.

Total

3 hr. 25 min.

Serves

Thaw: 40 min.

Bake: 20 min.

Chill: 2 hr.

Cool: 10 min.

Made With

Pepperidge Farm® Puff Pastry Sheets

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
16 ounces semi-sweet chocolate, chopped
1 cup heavy cream
1 egg yolk
2 cups fresh raspberries or strawberries

How to Make It

1
Heat the oven to 425°F.
2
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.
3
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.
4
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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Recipe Nutritional Information

Made With	Pepperidge Farm Puff Pastry Sheets
Calories	518
Total Fat	36g
Saturated Fat	21g
Cholesterol	67mg
Sodium	124mg
Total Carbohydrate	53g
Dietary Fiber	6g
Protein	6g
Vitamin A	10%DV
Vitamin C	14%DV
Calcium	5%DV
Iron	16%DV

Easy Substitutions

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.

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RID#24086