CHOCOLATE CHERRY TORTE
Mom has made this sweet treat for years. Since she knows how much my sister and I like it, she's still happy to serve this torte when we're home for a meal. The chocolate-covered graham cracker crust and fluffy filling are extra-special.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside. , In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth. , Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving.
Nutrition Facts : Calories 367 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHERRY TORTE
Time 1h
Yield 6 - 8
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 150°C, gas mark 2. Grease and base line a 20cm round cake tin. 2. Mix the cherries in the kirsch and set aside. 3. Melt the chocolate, butter and sugar together in a pan and cool slightly before stirring in the almonds, flour and egg yolks. Stir in half the soaked cherries plus the liquid. 4. Whisk the egg whites until stiff and fold into the chocolate mixture. Pour into the tin, sprinkle over the remaining cherries and bake for 40-45 minutes until cooked through. Cool slightly before removing from the tin. Sprinkle with icing sugar to serve.
Nutrition Facts : Nutritional Info Typical values per serving Energy 1,406kJ 338kcals Fat 23.2g Saturated Fat 11.9g Carbohydrate 26.2g Sugars 21.6g Protein 6g Salt 0.3g Fibre 1.4g (serving 8) vegetarian Click here for more information about health and nutrition
DOUBLE CHOCOLATE CHERRY TORTE
Categories Cake Chocolate Fruit Dessert Bake Cherry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 Torte
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F. and butter and flour a 9-inch springform pan, knocking out excess flour.
- In a bowl stir together cherries, 1/4 cup sugar, and kirsch and macerate 15 minutes.
- Cut butter into pieces and separate eggs. Coarsely chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring occasionally. Remove top of double boiler or bowl from heat and cool mixture slightly. Stir in yolks, flour, and salt until combined well. Gently stir in cherries and chocolate chips until just combined.
- In a bowl with an electric mixer beat whites until they hold soft peaks and gradually add remaining 1/2 cup sugar, beating until whites just hold stiff glossy peaks. Stir half of whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into pan and smooth top. Bake torte in middle of oven 50 minutes to 1 hour, or until a tester comes out with crumbs adhering.
- Cool torte in pan on a rack (top will fall slightly and crack). Run a thin knife around edge of torte and remove side of pan. Torte may be made 1 day ahead and kept, loosely covered with plastic wrap, at cool room temperature.
- Serve torte with whipped cream.
CHOC-CHERRY FUDGE TORTE WITH CHERRY SORBET
This divine, squidgy chocolate cake is dairy and wheat-free, so vegans can dig in!
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 14
Steps:
- For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
- Mix the cherries and the brandy and leave to soak for a few hrs.
- Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
- Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.
Nutrition Facts : Calories 582 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 71 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
SOUR CHERRY CHOCOLATE TORTE
This is a simple, elegant chocolate dessert, with a slightly rustic look; it's perfect for dinner parties or any night. It has a wonderful combination of textures from the crust of the torte the moistness of the cake and cherries and the slight crunch from the almonds. We've been known to devour one with another couple as we played pinochle; a slice between hands and soon it would be gone! You can serve it warm (my favorite way) or at room temp. Always serve with real whipped cream.
Provided by momaphet
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 350 degrees, butter a 9" spring-form pan dust with ground almonds (or fine, dry unseasoned bread crumbs), shake out extra, set aside.
- Drain cherries, then spread in a single layer on several thicknesses of paper towel, while you continue to prepare the torte.
- Melt chocolate in double boiler or microwave, watch carefully, don't allow any water to get in the chocolate or it will seize.
- Cream the butter, add extracts and sugar, beat well; add eggs one at a time beating after each until mixed.
- On low add chocolate, beat until mixed, add almonds, then flour mixing just until incorporated.
- Spread about half or a little more of the batter into the pan (it is thick, using an offset spatula helps) place cherries one at a time over batter in a single layer, they can touch the sides, spoon and spread the remaining batter over the cherries, going slow helps prevent pull up.
- Bake 45 -50 minutes, the cake will be dry and crusty on top and a toothpick will come out clean. Cool for 15 minutes on a rack, then remove sides of the pan, let stand until almost cool ( to serve warm this is about 30 minutes).
- To remove bottom of the pan - cover cake with a rack and flip over, remove pan bottom - you may need to slip a thin spatula between the torte and pan bottom to loosen, cover cake with serving plate and flip back over ( I've been know to serve from the pan bottom, just keep your thin spatula handy).
- Note: Almonds should be finely ground in a blender or food processor, they should be almost powdery). Almond meal or almond flour (fancy names for ground almonds) can be found in some health food stores or at Trader Joes, though it can be very pricey under some labels. I prefer the freshness of grinding the almonds myself.
- Use real whipping cream unless you have dairy issues; a little kirsch added as you whip it is a nice touch.
DATE, DRIED-CHERRY AND CHOCOLATE TORTE
Steps:
- Preheat oven to 375°F.
- Combine dates, cherries, and baking soda in a heatproof bowl, then stir in boiling water and brandy.
- Whisk together flour, cocoa, and salt.
- Beat together butter and sugar until pale and fluffy. Add eggs 1 at a time, beating until just combined. Beat in vanilla and zest. Add half of flour mixture and beat at low speed until just combined. Add date mixture with liquid and beat at low speed until just combined. Add remaining flour mixture and beat until just combined. Stir in chocolate and pecans.
- Pour batter into a generously buttered 24-cm (9-inch) springform pan, smoothing top. Bake in middle of oven until center is slightly rounded and top of torte is cracked (edges will be dark brown), about 55 minutes. Let torte stand 5 minutes in pan on a rack. Run a sharp small knife around side of pan to loosen, then remove side. Cool torte on rack.
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- Spoon into the tin, level the top and bake for about 30 minutes, until firm and cooked. Cool for 5 minutes in the tin, then turn out and cool completely.
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