BLACK FOREST TORTE
Provided by Dorie Greenspan
Categories Milk/Cream Chocolate Egg Dessert Bake Christmas Cream Cheese Cherry Kirsch Winter Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 22
Steps:
- For brownie:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
- Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
- Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)
- For mousse:
- Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.
- Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.
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Stacey Hatch
[email protected]This is my go-to recipe for Black Forest Torte. It's always a crowd-pleaser.
Kehinde Olatunji
[email protected]I'm not a big fan of chocolate cake, but I loved this torte. The cherry filling and whipped cream frosting were amazing.
Taimoor kinG
[email protected]The Black Forest Torte was a bit too rich for my taste, but it was still very good.
Mary Edhugo
[email protected]I've made this torte several times, and it's always a hit. It's the perfect combination of chocolate, cherries, and whipped cream.
Tohid Rana
[email protected]The Black Forest Torte was easy to make, and it turned out beautifully. The whipped cream frosting was a bit too sweet for my taste, but I would definitely make it again.
Stephanie Kegalj
[email protected]I made this torte for my husband's birthday, and he loved it! He said it was the best chocolate cake he's ever had.
Iftikhar sipra
[email protected]The Black Forest Torte was a bit challenging to make, but it was worth the effort. It's a showstopping dessert that's perfect for special occasions.
Khanyie kd magagula Doreen
[email protected]I used fresh cherries instead of canned, and they added a delicious tartness to the torte.
Sheikh Jillani
[email protected]I followed the recipe exactly, but my torte turned out dry. I think I might have overbaked it.
dennis adkins
[email protected]The Black Forest Torte was a bit too sweet for my taste, but the texture was great.
Lafayette Simmons
[email protected]This Black Forest Torte was an absolute delight! The layers of chocolate cake and cherry filling were perfectly balanced, and the whipped cream frosting was light and fluffy. It was a hit with everyone at my party, and I'll definitely be making it ag