Best 6 Chocolate Almond Torte With Strawberry Sauce Recipes

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Chocolate almond torte is a classic dessert that combines the rich flavors of chocolate and almonds with a sweet and tangy strawberry sauce. It is perfect for any special occasion. This article will guide you through creating the best chocolate almond torte with strawberry sauce. We will provide step-by-step instructions, as well as tips and tricks to ensure success. We will also discuss the different variations of this dessert, so you can customize it to your own taste. Whether you are a novice baker or an experienced cook, this article has everything you need to make a delicious and unforgettable chocolate almond torte with strawberry sauce.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-ALMOND TORTE



Chocolate-Almond Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

1 1/4 cups blanched, sliced almonds
12 tablespoons unsalted butter, diced, plus more for greasing
8 ounces bittersweet chocolate, chopped
2 tablespoons breadcrumbs
3/4 cup granulated sugar
3 large eggs, separated, plus 3 egg yolks
Grated zest of 1 orange
1 tablespoon dark rum
1/2 teaspoon salt
Confectioners' sugar, for garnish
Whipped cream, for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
  • Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
  • Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
  • In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.

STRAWBERRY CHOCOLATE TORTE



Strawberry Chocolate Torte image

"I made this special dessert for my husband on Valentine's Day, and he really enjoyed it," relates Suzanne Zick of Iron Station, North Carolina. "It's pretty simple and tastes wonderful!" In the Taste of Home Test Kitchen, the word was "Yum!" when we tried this refrigerator torte. Tucked inside the chocolate crumb crust is a fluffy chocolate filling with a layer of fresh berries.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10-12 servings.

Number Of Ingredients 8

1/2 cup plus 2 teaspoons butter, divided
2 cups chocolate graham cracker crumbs (about 10 whole crackers)
1/4 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
1 cup sour cream
1 package (3.9 ounces) instant chocolate pudding mix
1 pint fresh strawberries, sliced
1 ounce semisweet chocolate

Steps:

  • In a microwave, melt 1/2 cup butter. In a small bowl, combine the cracker crumbs,butter and sugar until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; Chill., Meanwhile, in a large bowl, beat the whipped topping, sour cream and pudding mix until blended. Spread half over crust. Arrange strawberries over the top. Spread with remaining filling. , In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. Drizzle over filling. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 313 calories, Fat 18g fat (13g saturated fat), Cholesterol 35mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

STRAWBERRY-ALMOND CHOCOLATE TORTE



Strawberry-Almond Chocolate Torte image

"This layer cake is wonderful when strawberries are in season," Diane Kensinger of Manheim, Pennsylvania notes of her eye-catching dinner finale. "Sometimes I'll make it and invite family for a spur-of-the-minute dessert night! The recipe won first prize at a local farm show."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

10 egg whites
1 cup all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
2/3 cup cold brewed coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
FILLING:
1 cup sliced fresh strawberries
1/2 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
TOPPING:
1/2 cup heavy whipping cream
1/4 cup confectioners' sugar
2 teaspoons baking cocoa
1/4 cup slivered almonds, toasted
6 fresh strawberries, cut into thick slices

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. round baking pans with cooking spray; line with waxed paper. Spray the paper with cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times. , Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture. , Spread into prepared pans. Bake at 375° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely., In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer. , In a small bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE-ALMOND TORTE WITH STRAWBERRY SAUCE



Chocolate-Almond Torte With Strawberry Sauce image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup whole natural almonds, toasted and cooled
3/4 cup matzo meal
1 1/4 cups sugar
6 large eggs, separated and at room temperature
2 teaspoons orange zest, grated
1/2 cup orange juice, fresh-squeezed
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
4 ounces semisweet chocolate, finely chopped
1 (10 ounce) package frozen raspberries in light syrup, thawed
2 tablespoons sugar
1 pint strawberry, hulled and sliced
fresh strawberries, for garnish (optional)
fresh raspberry, for garnish (optional)
kosher confectioners' sugar (see Note)

Steps:

  • Torte:.
  • Preheat oven to 350 degrees. Lightly oil 9-in. springform pan. In food processor, finely grind almonds, matzo cake meal and 1/2 cup of the sugar.
  • In large bowl, with electric mixer on high speed, beat egg yolks and 1/2 cup of the sugar until pale and thick, about 4 minutes. With mixer on low speed, beat in zest, juice and vanilla.
  • In large bowl, with clean beaters, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining sugar; beat until stiff, shiny peaks form.
  • Stir almond mixture into egg-yolk mixture. Fold in egg-white mixture and chocolate until no white streaks remain. Pour into prepared pan. Bake 50 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack 10 minutes. Run knife around edges of cake to loosen; remove pan sides. Let cool completely.
  • Sauce:.
  • In blender or food processor, process raspberries in syrup and the sugar until smooth. With spatula, press through fine-mesh sieve. Stir in sliced berries.
  • To serve:.
  • Garnish with small fresh strawberries and fresh raspberries; dust lightly with kosher confectioners' sugar, if desired. Serve sauce on the side.
  • Note:.
  • To make kosher confectioners' sugar, combine 1/2 cup granulated sugar and 2 teaspoons potato starch in blender or food processor. Process 2 minutes or until powdery.

Nutrition Facts : Calories 463.9, Fat 20.6, SaturatedFat 6.5, Cholesterol 158.6, Sodium 60.2, Carbohydrate 65.7, Fiber 7.3, Sugar 46.9, Protein 12

STRAWBERRY-ALMOND CHOCOLATE TORTE



Strawberry-Almond Chocolate Torte image

'This layer cake is wonderful when strawberries are in season,' Diane Kensinger of Manheim, Pennsylvania notes of her eye-catching dinner finale. 'Sometimes I'll make it and invite family for a spur-of-the-minute dessert night! The recipe won first prize at a local farm show.'

Provided by Allrecipes Member

Categories     Strawberry Cake

Time 1h

Yield 12

Number Of Ingredients 17

10 large egg whites egg whites
1 cup all-purpose flour
⅔ cup baking cocoa
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups sugar
.666 cup cold brewed coffee
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup sliced fresh strawberries
½ teaspoon almond extract
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
½ cup heavy whipping cream
¼ cup confectioners' sugar
2 teaspoons baking cocoa
¼ cup slivered almonds, toasted
6 medium (1-1/4" dia)s fresh strawberries, sliced into thick slices

Steps:

  • Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. baking pans with nonstick cooking spray; line with waxed paper. Spray the paper with nonstick cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times.
  • Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture.
  • Spread into prepared pans. Bake at 375 degrees F for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely.
  • In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer.
  • In a small mixing bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 267.3 calories, Carbohydrate 46.9 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 4.9 g, Sodium 238 mg, Sugar 30.9 g

ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES



Almond-Lemon Torte with Fresh Strawberries image

Provided by Diane Rossen Worthington

Categories     Dessert     Bake     Passover     Kid-Friendly     High Fiber     Lemon     Almond     Kosher     Kosher for Passover     Party     Potluck     Vegetarian     Pescatarian     Peanut Free     Soy Free     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Cake:
Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons
4 tablespoons unsalted matzo meal, divided
2 cups almond flour or almond meal*
1 cup sugar, divided
6 large eggs, separated
2 tablespoons fresh lemon juice
1 tablespoon orange juice
2 teaspoons finely grated lemon peel
1/2 teaspoon salt
1/2 cup sliced almonds
Sauce and berries:
5 cups sliced stemmed strawberries (about 2 pounds), divided
1 tablespoon (or more) sugar

Steps:

  • For cake:
  • Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
  • Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
  • Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
  • For sauce and berries:
  • Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.
  • Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.
  • Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • Toast the almonds before using them. This will bring out their flavor and make them more fragrant.
  • Be careful not to overmix the batter. Overmixing can make the torte tough.
  • Bake the torte until a toothpick inserted into the center comes out clean. Overbaking can make the torte dry.
  • Let the torte cool completely before frosting it. This will help the frosting to set properly.
  • If you don't have time to make the strawberry sauce, you can use a store-bought sauce instead.
  • Garnish the torte with fresh strawberries or whipped cream before serving.

Conclusion:

This chocolate almond torte with strawberry sauce is a delicious and elegant dessert that is perfect for any occasion. The rich chocolate flavor of the torte is complemented perfectly by the sweet and tart strawberry sauce. This torte is sure to impress your guests and is sure to become a favorite.

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