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Triple-Chocolate Torte

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  • Prep 15 min
  • Total 5 hr 5 min
  • Servings 16
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Dazzle guests with a frosty make-ahead dessert that goes together in minutes.
Updated Jul 30, 2008
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  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1 1/4 cups milk
  • 1 box (4-serving size) white chocolate pudding and pie filling mix
  • 1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups)
  • 1/3 cup miniature semisweet chocolate chips
  • 1 pint (2 cups) raspberries or strawberries, if desired


  • 1
    Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.
  • 2
    Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
  • 3
    In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
  • 4
    Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a spectacular presentation, drizzle chocolate topping on dessert plates before adding the torte. Or drizzle chocolate topping over the top of the torte, and garnish with chocolate-dipped strawberries or raspberries.


Nutrition Facts are not available for this recipe
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