Chocolate Velvet Torte

Campbell's Chocolate Velvet Torte Recipe

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

8

Thaw: 40 min.

Bake: 20 min.

Chill: 2 hr.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24086

Your Recently Viewed Recipes