No Cook Chocolate Cherry Torte Food

CHOCOLATE CHERRY TORTE

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.

NO-BAKE CHOCOLATE TORTE

Steps:

• Slice pound cake lengthwise into three layers and set aside. In a large bowl, beat cream until soft peaks form. Gradually add sugar and cocoa; beat until stiff peaks form. Stir in extract. , Place one layer of cake on a serving platter; top with 1 cup of the frosting. Repeat layers. Frost top and sides with remaining frosting. Garnish with almonds if desired. Chill at least 15 minutes. Refrigerate any leftovers.,

NO-BAKE CHOCOLATE TART

Steps:

• Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
• Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
• Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

EASY CHERRY DELIGHT DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

CHOCOLATE AND CHERRY TORTE

Steps:

• Brush the base and sides of a 20cm (8in) tin with butter. Line the base with greasproof paper, butter it.
• Preheat your oven to 180-190c (350-375f).
• Base:.
• Beat the egg yolks with the caster sugar until thick and pale. Sift in the cocoa and cinnamon and add the essences.
• Seperately, beat the egg whites until they hold stiff peaks, then fold them in a third at a time.
• Place this mixture in the prepared tin, smoothing it over gently and evenly.
• Bake in oven for 18-20 minutes of until firm to touch on top.
• The outside rim of the cake will be higher than inside. This cavity is what you're going to fill with cream and cherries.
• Filling:.
• Place the cherries, 1 tablespoon sugar and water in a pan and cook for 5 minutes only or until just softened.
• Leave to cool and remove the pips. Spread the cherries on some paper towel to drain well.
• Whip the cream until it holds stiff peaks.
• Add the icing sugar, vanilla and Kirsh and whip again until stiff. Fold in the grated chocolate and chill the mixture.
• Keep this cream chiled until ready to assemble the ckae.
• To assemble:.
• Place a layer of cream over and around the cavity. Arrange cherries over the top of the cream.
• Keep chilled until serving time.

SOUR CHERRY CHOCOLATE TORTE

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.

NO-COOK CHOCOLATE CHERRY TORTE

Steps:

• Reserve 1/4 cup of crushed cookies and set aside.
• Combine the remainging cookies with the melted butter and spread into a 9 x 13 baking dish.
• In a large mixing bowl, combine whipped topping mixes, vanilla and milk and beat on low speed until blended.
• Beat on high for 5 minutes or until thickened.
• Add cream cheese and beat until smooth.
• Spread over cookie crust and carefully top with cherry pie filling.
• Sprinkle with reserved cookie crumbs.
• Chill for at least 12 hours before serving.