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Forest fruit chocolate torte on a white cake stand with dark chocolate shavings and piped whipped cream around the edge.

Forest Fruit Chocolate Torte

Sophia
Rich chocolate filling with a crunchy Oreo crust and tangy forest fruit layer, topped with whipped cream.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 5 hours 55 minutes
Servings 12 slices
Calories 747 kcal

Ingredients
  

Oreo Crust

  • 3 packs Oreos about 36 cookies / 400 g total
  • 80 g butter 1/3 cup, melted

Chocolate Filling

  • 600 g full-fat cream cheese room temperature
  • 230 g granulated sugar 1 cup plus 2 tablespoons
  • 120 g full-fat sour cream 1/2 cup
  • 2 whole eggs plus 1 extra egg yolk
  • 150 g milk or dark good quality chocolate 5.3 ounces, melted and cooled
  • 65 g cocoa powder 2/3 cup

Forest Fruit Layer

  • 400 g frozen forest fruits 14 ounces
  • 100 g granulated sugar 1/2 cup
  • 1 lemon zest from 1 lemon
  • 1 lemon juice from 1 lemon
  • 1 heaped tablespoon cornflour
  • 50 ml water 3 1/2 tablespoons

Whipped Cream Decoration

  • 300 ml double cream 1 1/4 cups
  • 1.5 tablespoons icing sugar
  • 1 teaspoon vanilla extract

Instructions
 

Oreo Crust

  • Heat oven to 170°C (fan 160°C) and line a 20 cm springform tin.
  • Blitz Oreos with cream filling into fine crumbs. Mix with melted butter.
  • Press mixture firmly into the base and up the sides. Bake 10 minutes, then set aside to cool.

Chocolate Filling

  • Beat cream cheese, sugar, and sour cream until smooth.
  • Add eggs one at a time and the extra yolk, mixing gently after each addition. Do not overmix.
  • Sift in cocoa powder, pour in cooled melted chocolate, and mix just until smooth and combined.

Forest Fruit Layer

  • For berry layer, add frozen forest fruits, sugar, lemon zest, and lemon juice to a saucepan.
  • Mix cornflour with water until smooth. Add to the pan and bring to the boil, stirring constantly.
  • Simmer for 3 to 4 minutes until thickened and glossy. Cool completely.

Assemble & Bake

  • Pour half the chocolate filling into cooled crust. Spoon cooled berry compote over it, then top with remaining chocolate filling and smooth surface.
  • Wrap outside of tin tightly in foil. Place in deep roasting tray and pour boiling water halfway up sides.
  • Bake 1 hour. Turn oven off, crack door open, and leave torte to cool slowly inside.
  • Once fully cool, chill in fridge for at least 4 hours or overnight.

Whipped Cream & Finish

  • Whip double cream, icing sugar, and vanilla to soft pipeable peaks.
  • Release torte from tin onto serving plate. Spoon remaining berry compote over top. Pipe cream border around edge and shave chocolate over cream.
  • Chill until ready to serve.

Notes

Use block full-fat cream cheese at room temperature for a smooth filling.
Cool berry compote completely before layering so it does not melt the chocolate filling.
Small cracks on top can be hidden with the berry compote and piped cream.
Undecorated torte keeps up to 3 days in the fridge or 1 month in the freezer.