Chocolate Kirsch Torte With Tart Cherrycranberry Filling Recipes

CHOCOLATE KIRSCH TORTE WITH TART CHERRY/CRANBERRY FILLING

Steps:

• Preparation of Cherry/ Cranberry filling: (Can be made a day ahead of time and refrigerated.)
• Drain cherries reserving cherry juice. Combine sugar, cornstarch and (2/3 cup) cherry juice in a 2-quart saucepan.
• Heat mixture until it comes to a full boil. Add cranberries. Let mixture simmer for 5 to 7 minutes until cranberries spilt open.
• Add cherries and Kirsch and heat just until mixture returns to a boil. Pour mixture into a covered bowl and refrigerate until completely cooled.
• Preparation of Cake:
• Let butter and eggs come to room temperature (20-30 minutes). Preheat oven to 350°F
• Prepare three round 9" x 1½" cake pans; lightly butter the sides and line bottoms with parchment paper.
• Cream butter. Add sugar and cream together until light and fluffy. Add eggs one at a time, beating after each addition.
• In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture alternating with buttermilk.
• Mix until well blended but do not over mix.
• Divide batter evenly between 3 prepared pans. Bake 30 minutes or until top springs back when gently pressed and a wooden skewer inserted into the center comes out clean.
• Cool 10 minutes, then remove from pans to a wire rack, peel off parchment paper and cool completely before assembling cake.
• Preparation of the Whipped Cream filling: (prepare just before the cake is to be assembled.)
• Combine gelatin and Kirsch in a small custard cup and let stand about 5 minutes to soften the gelatin.
• Place the custard cup in a small pan of warm water and gently heat mixture over low heat, stirring until the gelatin has completely dissolved.
• Remove from heat. Beat the cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until it holds stiff peaks. Add in the gelatin mixture gradually beating until the mixture holds stiff peaks.
• Preparation of Chocolate Icing: (Prepare after the rest of the cake is assembled and use immediately.)
• Cream butter. Whisk together sugar and cocoa. Add sugar mixture alternating with Kirsch.
• Beat mixture until fluffy adding only enough milk to make a thick spread-able icing.
• Assembling the cake:
• Place one layer, bottom side up, on a platter.
• Spoon half the cherry/berry mixture onto the layer and allow the layer to absorb the syrup. Then cover with half the whipped cream mixture.
• Place the second layer, also bottom side up, on top of the first layer. Cover with remaining cherry/ berry mixture (reserving about 5 cherries for garnishing the top of the cake.)
• Top with the remaining whipped cream mixture.
• Add third cake layer. Spread chocolate butter icing in the top of the third layer. Garnish with reserved cherries.
• Refrigerate until ready to serve.

CHOCOLATE TART

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
• Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
• Preheat the oven to 350 degrees F.
• Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
• To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

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 LINZERTORTE

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Combine nuts and 1/3 cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form. Gather dough into ball. Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough. Roll remaining dough on sheet of parchment paper to 13x10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve 1/2-inch-wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess. Reserve all dough scraps to make cookies, if desired.
• Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack. (Can be made 2 days ahead. Cover with foil; store at room temperature.)
• Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.

CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
• In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
• Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
• Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
• Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
• Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
• Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
• Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
• Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
• Reduce the oven temperature to 300°F (150°C).
• Make the filling: Chop the chocolate.
• In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
• In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
• Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
• Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
• Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
• Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
• In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
• In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
• Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
• Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
• Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
• Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
• Enjoy!
• RECIPE BY: Mimo Ahmed