Chocolate cherry torte (2/2)
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Chocolate cherry torte (2/2)
  Chocolate    Cakes    Tortes  
Last updated 6/12/2012 1:15:15 AM. Recipe ID 44535. Report a problem with this recipe.
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      Title: Chocolate cherry torte (2/2)
 Categories: .cl, Holidays, Desserts, Cakes, Torte
      Yield: 10 Servings
 
           Part two
 
  7. To assemble torte, using the bottom of a 9 by 5-inch loaf pan as a
  pattern, cut chocolate cake into three 9 by 5-inch rectangles; use
  leftover cake trimmings for snacking. Line the inside of the loaf pan
  with plastic wrap, allowing 2 inches to extend over the sides so
  assembled torte can be easily removed from pan.
  
  8. Place one cake rectangle in bottom of pan; brush generously with
  some Coffee Syrup. Spread half of cheese filling on top of cake in
  pan. Place another cake rectangle atop filling; brush with Coffee
  Syrup and top with cherry filling. Place remaining cake atop cherry
  filling; brush with remaining Coffee Syrup and top with remaining
  cheese filling, spreading smoothly as this will be top of torte.
  Cover torte with overhanging plastic wrap and refrigerate at least 4
  hours or overnight. Prepare Chocolate Meringue Twigs.
  
  9. To serve, remove torte from pan by pulling up plastic wrap on all
  sides. Place torte on serving plate and gently pull plastic wrap to
  remove from underneath. Gently press flat sides of chocolate twigs
  upright onto sides of torte to cover completely. If desired, tie
  ribbon around sides of torte, ending in a bow in the center of one
  long side. Top torte with fresh cherries, if desired, and serve. Or
  refrigerate up to 2 hours before serving. (Twigs will eventually
  soften with refrigeration.)
  
  Chocolate Meringue Twigs: Heat oven to 275'F. Line 2 large baking
  sheets with parchment paper (if not available, use aluminum foil and
  grease lightly). Place 1/2 C sugar and 2 large egg whites in
  medium-size bowl. Set the bowl in a larger bowl of very hot, not
  boiling, water. With portable electric mixer at high speed, beat
  mixture until thick and nearly double in volume. Remove bowl from hot
  water and continue beating egg whites until very stiff peaks
  form-about 4 minutes. Sift 2 T unsweetened cocoa powder over meringue
  and fold in until blended. Transfer chocolate meringue to pastry bag
  fitted with a 3/8-inch round tip. Making narrow rows, pipe 3 to
  4-inch long "twigs" of meringue onto baking sheets. Bake meringue
  twigs 1 1/2 hours or until dry and firm. Cool twigs completely on
  baking sheets on wire racks. Meanwhile, melt 1 1/2 oz bittersweet
  chocolate in microwave or in bowl set over simmering water. Dip fork
  in melted chocolate and quickly move it back and forth across twigs,
  creating thin chocolate stripes. Refrigerate twigs just until
  chocolate stripes harden-about 5 minutes. Gently remove twigs from
  parchment and store in airtight container, unrefrigerated, until
  ready to use.
  
  Note: Dried cherries are available by mail from American Spoon Foods,
  1668 Clarion Ave., P.O. Box 566, Petosky, Mich. 49770-0566; (800)
  222-5886.
  
  Country Living/December/92 Scanned & fixed by Di Pahl & 
  




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Recipe ID 44535 (Apr 03, 2005)

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