Fudge-Strawberry Cream Torte

Last night I made this Fudge-Strawberry Cream Torte for our small group. It was definitely a hit! Everyone was raving and saying it must have taken me all day to make. But it really wasn't too hard. It's a good one to keep in mind after all you Moms go strawberry picking!

The recipe:

Fudge-Strawberry Cream Torte

Brownie Layers
1 box (19.5 oz) Pillsbury® Brownie Classics Traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs

(This depends on the brownie mix you use. I used Ghirardelli Dark Chocolate brownies and it only called for one egg, so that's what I did.)

Strawberry Cream
3 tablespoons granulated sugar
1 package (8 oz) cream cheese, softened
1 container (6 oz) Yoplait® Thick & Creamy strawberry yogurt
1 1/2 cups finely chopped fresh strawberries

Chocolate Fudge
1/2 cup whipping cream
1 1/2 cups semisweet chocolate chips (9 oz)

Garnish
1 teaspoon powdered sugar
6 small to medium fresh whole strawberries, halved

1. Heat oven to 350°F. Spray bottoms of 2 (9-inch) round cake pans with cooking spray. Put down wax paper lining and spray that with cooking spray too. Make brownie mix as directed on box for cake-like brownies using oil, water and eggs. Spread half of batter evenly in each pan. Bake 18 to 23 minutes. (I'm not sure how long mine actually baked. I set it for 15 and just kept checking.) Cool on wire racks 10 minutes. Run knife around brownie layers to loosen. Place wire racks upside down over pans; turn racks and pans over. Remove pans. Cool completely, about 35 minutes.

2. Meanwhile, in small bowl, beat granulated sugar and cream cheese with electric mixer on medium speed until well blended. Beat in strawberry yogurt until smooth and creamy. Fold in chopped strawberries. Refrigerate while brownie layers cool.

3. In 1-quart saucepan, heat whipping cream over medium heat, stirring constantly, just until cream begins to boil. Remove from heat. Add chocolate chips; press into cream. Cover; let stand 3 minutes. Vigorously beat with wire whisk until smooth. Cool completely, about 30 minutes.

4. To assemble torte, place 1 brownie layer on serving plate. Spread half of strawberry cream evenly over brownie to within 1 inch of edge. Carefully spoon and spread half of chocolate fudge almost to edge of strawberry cream. Repeat layers, ending with chocolate fudge. Arrange halved strawberries in spoke fashion on top of torte. (I decided not to do this. Instead I spread the ganache down the sides too, and put a strawberry next to it at the end.) Refrigerate at least 1 hour before serving. If refrigerated for more than 3 hours, let sit at least 10 minutes before serving.

5. To serve, sprinkle powdered sugar over top of torte and around plate. Carefully cut torte with hot knife into wedges to avoid “cracking” of chocolate fudge on top. Store loosely covered in refrigerator.

Here's the cream filling with chopped strawberries:


Making the "fudge" - which is really like ganache


Two brownies layers - I used Ghirardelli Dark Chocolate brownies, which really added to the richness


Layering process (Please note that for the last picture I switched to a different cake stand. It was a very risky thing to do, but I thought the glass one had too many fingerprints. I definitely do not recommend this - I practically gave myself a heart attack).


The end product - yum yum!


Brent displayed these so wonderfully. He's the best.



One thing I really appreciated about this recipe was the final presentation. It seems like my desserts always taste good but look a mess! The cream filling was really creamy and unique - I think it was the yogurt, which I haven't seen in a cake recipe before.

Brent gave this an A- (he said he would rather have a dessert that has ice cream on the side), but that I should definitely make it again. He had a second piece after everyone left, which is a good sign! I thought it was very yummy, and a crowd hit for sure!