Chocolate Cherry Torte Recipes

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.

CHERRY-COCONUT CHOCOLATE TORTE

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well., Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries., In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.

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.