Cherry Torte Recipes

CHERRY TORTE

Steps:

• Beat egg whites and cream of tartar until stiff peaks form.
• Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.
• Pour into a greased 9x13 baking dish.
• Bake at 350 degrees for about 25 minutes.
• Let crust cool completely.
• Beat whipping cream until it thickens.
• Add sugar and, if using, vanilla.
• Beat well.
• Cover crust with whipped cream mixture.
• Add cherry pie filling on top of whipped cream mixture.
• Refrigerate 2-3 hours.
• Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.

CHERRY TORTE

Steps:

• 1. Visit my blog for step by step photos of the recipe! http://www.inthekitchenwithjenny.com/2010/06/cherry-torte.html

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.

DOUBLE CHOCOLATE-CHERRY TORTE

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan.
• Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
• In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
• In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
• In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.