Peetz S.M.A.R.T. Dark Chocolate Strawberry-Raspberry-Blackberrie Torte

Strawberry Raspberry Chocolate Torte by Enjoy Peetz

Peter

Peetz S.M.A.R.T. Dark Chocolate Strawberry-Raspberry-Blackberrie Torte

This torte is NUTRITIOUS, LOW-STARCH, GLUTEN-FREE,DAIRY-FREE AND ALLERGEN-FREE, perfect for special occasions or as a decadent dessert for ALL chocolate and strawberry, Raspberry and Blackberry lovers. Baking it the S.M.A.R.T. Way, makes it healthier, delicious and more nutritious with more vitamins and minerals than wheat flour, and ALL gluten-free options.

Print Recipe Pin Recipe

Course: Dessert, ValentinesDay

Cuisine: canadien

Ingredients Equipment Method Notes

Ingredients

For The Cake

2 cup S.M.A.R.T. Blend NUTRITIOUS, Low-Starch, Allergen-Free one-to one, all-purpose Flour, Sift the flour
1 cup Unsweetened Cocoa Powder
1 Tbsp Baking Powder
2 Tsp Baking Soda
1/2 tsp Salt
1 cup Unsalted Butter Softened, I use GHEE to keep it dairy free.
2 cup Granulated Sugar
4 Xtra-Large Eggs
1 tsp Vanilla Extract
1.50 cup Coconut Milk
2 tbsp Apple Cider vinegar used to add more acid and sour the milk

For The Chocolate Ganache

1 cup Coconut Cream
8 ounce Semisweet Chocolate Chopped

For The Filling And Topping

2 cup Fresh Strawberries / Raspberries / Blsckberries Sliced
1 cup Fresh Strawberries / Raspberries / Blackberries Blended With Powdered Sugar
1 Cup Powdered Sugar
1 as required Chocolate Curls For Garnish

Equipment

1 Stand Mixer / hand mixer
1 2 mixing bowels
2 9 Inch Spring round pans

Method

Directions: Strawberry Chocolate Torte Recipe

STEP 1. Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
STEP 2. In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
STEP 3. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
STEP 4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
STEP 5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
STEP 6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
STEP 7. Meanwhile, prepare the chocolate ganache by heating the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate. Stir until smooth and let it cool to room temperature.
STEP 8. To assemble the torte, place one cake layer on a serving plate. Spread a layer of chocolate ganache over the cake, followed by a layer of sliced strawberries or full berries. Repeat with the second cake layer.
STEP 9. Prepare the strawberry / berrie glaze by blending fresh fruit and powdered sugar in the blender until smooth. Pour the glaze over the top of the torte, allowing it to drip down the sides.
STEP 10. Garnish with chocolate curls and refrigerate for at least 2 hours before serving.
STEP 11. Serve chilled and enjoy!

Notes

Chocolate Strawberry Torte 3 — Chocolate Strawberry Torte baked the S.M.A.R.T. Way

Cooking Tips

Make sure to properly grease and flour the cake pans to prevent the cake from sticking.
For a richer chocolate flavour, use high-quality cocoa powder and dark chocolate for the ganache.
To make chocolate curls, use a vegetable peeler to shave curls from a block of chocolate or buy them at BulkBarn.
You can make the torte a day in advance and store it in the refrigerator. Just make sure to add the strawberry / raspberry glaze and garnish before serving.

Storage And Serving

Store the Strawberry / Raspberry / Blackberrie Dark Chocolate Torte in the refrigerator to keep it fresh.
Serve the torte chilled for the best taste and texture.