More Recipes Like Chocolate Angel Torte

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Chocolate Angel Food Cake I

Submitted by: Jane Hilton

This is a very moist and light angel food. A family favorite at my house.

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'My mom gave me this fantastic recipe more than 40 years ago,' recalls Jan Harris of Murrieta, California. 'We always called it 'celebration cake'. Carrying on her tradition, I serve it for Christmas and Valentine's Day.'

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Strawberry-Almond Chocolate Torte

Submitted by: Diane Kensinger

'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.'

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Chocolate Angel Food Cake II

Submitted by: veggigoddess

This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.

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Potato Chocolate Torte

Submitted by: Marsha

Cooked potatoes are the key to this moist chocolate torte. If you do not have a potato ricer, you can substitute lump-free mashed potatoes.

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Chocolate Torte

Submitted by: Erika L. Drapala

A four layer dark chocolate torte with a cream cheese and cream frosting. This cake is a family tradition. Every occasion deserves a Chocolate Torte!

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Chocolate Meringue Torte

Submitted by: Taste of Home Test Kitchen

This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.

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Mocha Angel Food Torte

Submitted by: Hillary Brunn

Chocolate, toffee and a hint of coffee make this torte a popular request at Hillary Brunn's house. The Santa Rosa, California reader uses a few instant ingredients to give prepared angel food cake heavenly homespun flair.

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Chocolate Eclair Torte

Submitted by: Janaan Cunningham

I take this impressive dessert to the table whole, then slice it and serve. It can be made ahead of time and refrigerated until you're ready to serve. --Janaan Cunningham