Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chocolate Velvet Torte




Source of Recipe


puffpastry.com






List of Ingredients



• 1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
  
• 1 lb. semi-sweet chocolate , cut up
  
• 1 cup heavy cream
  
• 1 egg yolk
  
• 1 pt. raspberries OR Strawberries
  






Instructions



1. THAW pastry sheet at room temperature 30 min. Preheat oven to 425°F.
   
2. UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
   
3. BAKE for 20 min. 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 min. Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hr.
   
5. GARNISH with raspberries.
   






Final Comments


Serves: 8