Indulge in the symphony of flavors with our delectable Chocolate and Cherry Torte, a culinary masterpiece that tantalizes the senses. This torte is a harmonious blend of rich chocolate and luscious cherries, encased in a delicate pastry crust. Each bite is an explosion of textures and flavors, from the velvety chocolate ganache to the tangy cherry filling. This recipe collection offers a variety of torte variations, including a classic Chocolate Torte, a decadent Cherry Torte, and an elegant Chocolate and Cherry Torte. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to ensure success. Prepare to embark on a delightful baking journey and create a dessert that will leave a lasting impression on your taste buds.
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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.
DATE, DRIED-CHERRY AND CHOCOLATE TORTE
Steps:
- Preheat oven to 375°F.
- Combine dates, cherries, and baking soda in a heatproof bowl, then stir in boiling water and brandy.
- Whisk together flour, cocoa, and salt.
- Beat together butter and sugar until pale and fluffy. Add eggs 1 at a time, beating until just combined. Beat in vanilla and zest. Add half of flour mixture and beat at low speed until just combined. Add date mixture with liquid and beat at low speed until just combined. Add remaining flour mixture and beat until just combined. Stir in chocolate and pecans.
- Pour batter into a generously buttered 24-cm (9-inch) springform pan, smoothing top. Bake in middle of oven until center is slightly rounded and top of torte is cracked (edges will be dark brown), about 55 minutes. Let torte stand 5 minutes in pan on a rack. Run a sharp small knife around side of pan to loosen, then remove side. Cool torte on rack.
CHOCOLATE AND CHERRY TORTE
I saw a request for fresh cherry recipes, and decided to post this. I've made it a few times, once using drained tinned cherries and it was still great. The recipe might look involved, but it's not-it's simple. Prep time doesn't include chilling. *please note there are 4 teaspoons to every Australian tablespoon. It's not hard to work out, but it is important to remember :-)
Provided by JustJanS
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Tips:
- Use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of 70% or higher is ideal.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients to blend together more easily and create a smooth batter.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
- Use a variety of cherries in the filling. This will add different flavors and textures to the cake.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the frosting onto the cake.
Conclusion:
This chocolate and cherry torte is a delicious and elegant dessert that is perfect for any occasion. The rich chocolate cake is complemented perfectly by the sweet and tangy cherry filling. The whipped cream frosting adds a light and fluffy touch to the cake. With its beautiful appearance and delicious flavor, this cake is sure to impress your guests.
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