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Campbell's Kitchen Chocolate Velvet Torte

By: Campbell's Kitchen  
"Rich chocolate pastry cream fills a flaky crust for an easy-but-elegant final course. Start with Pepperidge Farm® Puff Pastry Sheets to make this dessert foolproof, and garnish each serving with fresh berries."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 3,575 people have saved this

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 sheet Pepperidge Farm® Puff Pastry
  • 1 pound semi-sweet chocolate, cut up
  • 1 cup heavy cream
  • 1 egg yolk
  • 1 pint raspberries or strawberries

Directions

  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
  2. Unfold pastry on lightly floured surface. Roll into 12-inch square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
  3. Bake for 20 minutes or until golden. Cool in pan on wire rack.
  4. Place chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute. Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours.
  5. Garnish with raspberries.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2008 by Avilsta 
I don't know if it's supposed to be like that but this kinda reminded me of ganache with an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2008 by Malary 
it's awsome!!! MORE

 
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