Chocolate Covered Strawberry Torte for Two Recipe
This Chocolate Covered Strawberry Torte is a decadent and romantic mini dessert perfect for two. It features a rich, moist chocolate cake layered with silky chocolate ganache and fresh strawberries, all topped with chocolate-dipped berries for an elegant finish. This intimate and luxurious torte combines deep chocolate richness with the bright, fresh flavor of strawberries, making it an ideal treat for special occasions or a romantic evening.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Mini Chocolate Cake Layer
- ¼ cup all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp sugar
- ⅛ tsp baking soda
- Tiny pinch of salt
- 2 tbsp milk
- 1 tbsp melted butter
- ¼ tsp vanilla extract
- 1 tbsp hot water
Chocolate Ganache
- ¼ cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Strawberries
- 4–5 fresh strawberries, halved
- 2 whole strawberries, for dipping
- 1 oz melted chocolate (for dipping whole strawberries)
Instructions
- Make the mini chocolate cake: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt. Add the milk, melted butter, and vanilla extract, and mix until smooth. Stir in the hot water to thin the batter and enhance the cocoa flavor. Pour the batter into a greased 4-inch round baking dish or ramekin. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make the chocolate ganache: Heat the heavy cream until it is just steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips. Let the mixture sit for 1 minute, then stir gently until the ganache becomes glossy and smooth. Allow it to cool for 10–15 minutes so it thickens slightly for easier spreading.
- Dip the strawberries: Melt 1 ounce of chocolate for dipping. Dip the whole strawberries into the melted chocolate and place them on parchment paper. Chill in the refrigerator for about 5 minutes to allow the chocolate to set firmly.
- Assemble the torte: Place the cooled mini chocolate cake on a serving plate. Spread a generous layer of the thickened ganache evenly over the top of the cake. Arrange the halved strawberries neatly over the ganache layer. Optionally, drizzle a little more ganache over the strawberries for a decorative touch. Finally, top the torte with the chocolate-covered whole strawberries to complete this elegant dessert.
Notes
- You can double the recipe to create a two-layer mini torte for a larger serving.
- Use high-quality chocolate for the ganache and dipping to achieve the best flavor and shine.
- For a deeper chocolate flavor, add ¼ tsp espresso powder to the cake batter.
- Chilling the cake briefly before spreading ganache helps create cleaner layers.
- Warm the ganache slightly before drizzling for an extra glossy finish.
- Best enjoyed the day it’s made, but can be refrigerated for up to 2 days covered.
- Serve chilled or at room temperature depending on preference.