Updated 5/18/11: I've updated this post b/c I've made a few changes to this recipe to make it "healthier." Mostly to use more real foods & cut back on the sugar. We love it even more now!
This recipe is not original (it comes from my friend Theresa) but if you talk to Benjamin, you would never guess that. The boy raves about this dessert & I get "the best mama in the whole world" award every time I make it. He even asked me to make it while we were on vacation. :)
I haven't tried to adapt the recipe to make it healthy, which makes my dear hubby happy. :) I would recommend eating it within 1-2 days because the fresh strawberries get soggy if you wait too long. Take the time to make the crust from scratch- it is easy & so much better than a bought version. Enjoy!
Chocolate Strawberry Torte
3/4 Cup + 2 tsp. butter
3 Cups chocolate graham crackers, crumbled
1/4 Cup sugar (or less- I use about an 1/8 Cup now)
2 small containers of whipping cream
8-oz. sour cream
1 pkg. (small) instant chocolate pudding mix
1 pint fresh strawberries, sliced (I never actually measure how much I use)
1-oz. semisweet chocolate
Melt 3/4 cup of butter; combine with graham cracker crumbs & sugar. Press crust mixture into the bottom & sides of a greased spring form pan. Refrigerate.
In a separate mixing bowl, beat together whipping cream with a pinch or two of sugar until nice & fluffy. Don't add a lot of sugar- you don't need & you won't miss it! Next, add sour cream & pudding mix. Spread 1/2 of the pudding mixture in the crust. Layer with sliced strawberries & then spread the remaining pudding mixture over top.
Melt chocolate & 2 tsp of butter together; stir until smooth. Drizzle chocolate over torte. Refrigerate at least 4 hours (I usually do it overnight) before serving.