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Easy Recipe: Chocolate Torte Delight – So Yummy and Delicious!

Updated on April 2, 2016
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C.E. Clark began cooking at age 11. Over the years, she developed a love for creating her own recipes. This is one of her most popular.

Received this recipe from a dear friend who knows my weakness for chocolate. As I have said so many times before, I can never make any recipe without messing with it, often before I have made it even for the first time. With this one, I messed with the name of the recipe the first thing! The reason for that was the note from my friend that accompanied the recipe, which stated as follows:

“THIS IS THE MOST WONDERFUL DESSERT I EVER HAD IN MY LIFE! It’s called Chocolate torte, but I call it Chocolate delight.” Right then I decided to call it Chocolate Torte Delight!

Of course I didn’t stop messing with it by simply changing the name. I decided straight off to make it into a trifle since my friend recommended a glass-baking dish in order to see the stripes that the different ingredients made. If it looks great in a baking dish, I felt certain it would look fabulous and classy in a trifle bowl.

Next I substituted the margarine for butter. Learned in my nutrition class at the university that margarine is a heart attack waiting to happen. Butter is not good for your arteries either, but it is actually better for you than margarine, so whenever the results will not be compromised, I use butter instead. Always avoid partially hydrogenated fats whenever possible.

Another change I’ve added is a substitute crust variation that does not require baking. With the chocolate Oreo crumb crust, there is no cooking at all and it becomes even easier!

Easy, yummy Chocolate torte trifle!  Note that I have used the easy no bake Oreo crumbs crust recipe at the bottom of this torte.
Easy, yummy Chocolate torte trifle! Note that I have used the easy no bake Oreo crumbs crust recipe at the bottom of this torte.


1 Cup of flour

1 Stick of butter melted (1/2 cup)

1/2 Cup finely chopped pecans

1 - 8 ounce package of cream cheese softened.

1/2 Cup powdered sugar

1 – 8 ounce package of Heath Bits of Brickle

1 - 13 ounce package of Cool Whip (or the equivalent of your favorite whipped cream).

2 – 3.5 ounce packages of instant chocolate pudding prepared as directed on the package. Refrigerate for 5 minutes after it is fully dissolved and creamy.

1 Cup of shredded German Sweet chocolate bar.

1 Heat/Cool tempered glass trifle bowl.

Instructions For Crust (The first layer)

Mix the flour, butter, and chopped pecans well and then press them firmly into a layer on the bottom of the trifle bowl. Try to get the layer as even as possible covering the bottom entirely.

Place the tempered glass trifle bowl on a cookie sheet and then in the oven at 250 degrees for 15 minutes. When done, set the crust and the trifle bowl aside for a few minutes to cool. Arrange a rack in your refrigerator so that the trifle bowl will stand on it comfortably when storing the trifle until serving time. Place the Bowl on that rack while you are completing the next step.

The completed crust is the first layer of the torte or trifle.

Instructions For the Second Layer

Beat the softened cream cheese and powdered sugar together mixing well and then fold in one-half of the 13-ounce package of Cool Whip. Mix carefully but well. Finally, mix in 1/2 cup of Heath Bits of Brickle.

Spread half of the cream cheese mixture on top of the crust in the trifle bowl and then return the trifle bowl to the refrigerator and place the balance of the cream cheese mixture aside (not in the refrigerator) until it’s time for the 4th layer, which will be soon. Keep the unused cream cheese mixture at room temperature.

Instructions For the Third Layer

Prepare the 2 packages of chocolate instant pudding according to the package instructions if you have not already done so. Once the pudding is mixed well, creamy with no lumps, place the pudding in the refrigerator for 5 minutes to set up.

Once the 5 minutes is up, remove the chocolate pudding from the refrigerator along with the trifle bowl containing the crust and the first layer of cream cheese mixture.

Spread half of the prepared chocolate pudding on top of the cream cheese mixture in the trifle bowl. Set aside the other half of the pudding.

Instructions for the Fourth and Fifth Layers

For the fourth layer, spread the balance of the cream cheese mixture over the top of the chocolate pudding layer in the trifle bowl. Take your time and be careful so you disturb the chocolate pudding layer as little as possible. When you are finished, you are ready to complete the fifth layer.

For the fifth layer, spread the balance of the chocolate pudding over the cream cheese layer. When you have finished, return the trifle bowl containing the 5 layers to the refrigerator for 15 minutes or so.

Instructions For the Sixth and final Layer and the garnish

When the 15 minutes are up, remove the trifle bowl with its contents from the refrigerator. Spread the remaining Cool Whip over the top of the chocolate pudding layer in the trifle bowl.

Once you have spread the Cool Whip over the trifle (do not make it smooth and flat, but allow it to be piled on so it will look fluffy), spread the prepared shredded German Sweet chocolate over the top. Do not be concerned with spreading it evenly so long as it looks nice. Voilå! Ready to serve! If you are not ready to serve this delicious dessert just yet, then refrigerate it until you are ready. It will store well in the refrigerator for several hours.

Serving Suggestions

You can make this superb dessert in any see-through glass bowl that is the same approximate size as the trifle bowl. No need to go out and buy a trifle bowl if you do not already have one. Also, if you prefer to prepare individual servings, pretty see-through large glass goblets or glasses, or bowls will do fine and look pretty and impressive. Simply alternate the layers of cream cheese and pudding in appropriate amounts for the size of glass or bowl that you have leaving the whipped cream for last.

Instead of the chopped pecan crust that requires baking, you can substitute an Oreo Cookie crumb crust that requires NO Baking.

Chocolate Oreo Cookie Crust


1 and ¼ Cups chocolate cookie crumbs

¼ Cup of butter melted (or ½ stick)

½ Cup granulated sugar

Combine the cookie crumbs and sugar. Add the melted butter and mix well. Simply press into the bottom of the trifle bowl, or the individual bowls or glasses, and proceed with the other directions to alternate the layers. Easy!



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