ALMOND HERSHEY'S TORTE
Make and share this Almond Hershey's Torte recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Crush vanilla wafers and sprinkle half in a 9 x 13 inch pan.
- Melt candy bar and marshmallows in milk in a double boiler- stirring constantly. Cool.
- In large bowl whip the cream till stiff and fold in chocolate mixture.
- Spread over crumbs and sprinkle remaining crumbs on top.
- Sprinkle almonds on top and refrigerate.
Nutrition Facts : Calories 1122, Fat 77.2, SaturatedFat 36.2, Cholesterol 170.8, Sodium 356.7, Carbohydrate 101.2, Fiber 4.9, Sugar 25.2, Protein 13.1
FLOURLESS CHOCOLATE-ALMOND TORTE WITH CHERRY PRESERVES AND KIRSCH MERINGUE
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every level, thanks to kirsch liqueur and a smear of preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
- Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
- Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
- Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
- Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
- Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.
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