Desserts

Red, White and Blueberry Torte

Name: Red, White and Blueberry Torte
Prep time: 20 s
Cook time: 20 s
Total time: 70 s
Yield: 8
Ingredients: 3/4 cup plus 2 tablespoons granulated sugardivided; 6 tablespoons butter or margarine; 1 tablespoon water; 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided; 1 teaspoon vanilla extractdivided; 2 large eggs; 2/3 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 package (8 ounces) cream cheeseat room temperature; 1/2 of an 8-ounce container frozen light whipped toppingthawed; 2 cups sliced strawberries; 1/4 cup fresh blueberries

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

20 min

Cook

20 min

Servings

8 to 10 servings

Enjoy a patriotic treat with this recipe for Red, White and Blueberry Torte. Bursting with chocolate morsels, the cake-like bottom is layered with a fluffy cream cheese and whipped topping mixture, and decorated with colorful, fresh fruit. It's sure to create fireworks at any party!

Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

Ingredients

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3/4 cup plus 2 tablespoons granulated sugar, divided
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6 tablespoons butter or margarine
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1 tablespoon water
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1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
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1 teaspoon vanilla extract, divided
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2 large eggs
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2/3 cup all-purpose flour
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 package (8 ounces) cream cheese, at room temperature
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1/2 of an 8-ounce container frozen light whipped topping, thawed
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2 cups sliced strawberries
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1/4 cup fresh blueberries

Make It

Step 1

Preheat oven to 350° F. Line 9-inch-round cake pan with wax paper; grease paper.

Step 2

Combine 3/4 cup sugar, butter and water in small, heavy-duty saucepan. Bring to a boil, stirring constantly; remove from heat. Add 3/4 cup morsels; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Add eggs, one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in remaining 3/4 cup morsels. Pour into prepared cake pan.

Step 3

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan for 15 minutes. Invert torte onto wire rack; remove wax paper. Turn right side up; cool completely.

Step 4

Beat cream cheese, remaining 2 tablespoons sugar and remaining 1/2 teaspoon vanilla extract in small mixer bowl until creamy. Stir in whipped topping. Spread over torte; top with berries. Refrigerate until ready to serve.