adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double Chocolate-Cherry Torte
Double Chocolate-Cherry Torte
0 Likes
Prep Time:
30 minutes
Total Time:
6 hours 35 minutes
Indulgent torte with layers of semisweet and white chocolate, elevated with almond essence and juicy cherries.
Ingredients:
  • 2 packages (8 oz each) semisweet baking chocolate, coarsely chopped
  • 1 cup butter or margarine
  • 6 eggs
  • 8 oz white chocolate baking squares, coarsely chopped (about 1 1/2 cups)
  • 1 1/2 cups whipping cream
  • 4 oz cream cheese (from 8-oz package), softened
  • 1 can (21 oz) cherry pie filling
  • 1/4 teaspoon almond extract
  • 2 tablespoons amaretto
Instructions:
  • Preheat oven to 400°F and grease a 9-inch springform pan with cooking spray. In a 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Let cool for 30 minutes.
  • In a medium bowl, use an electric mixer to beat the eggs on high speed for about 5 minutes until they are about triple in volume. Gently fold the eggs into the cooled chocolate mixture using a rubber spatula, then pour the mixture into a springform pan.
  • Bake for 15 to 20 minutes until the edges are set, but the center remains soft with a slight jiggle. Cool in the pan completely for about 1 hour and 30 minutes. Refrigerate covered for another 1 hour and 30 minutes.
  • Place white chocolate and 2 tablespoons of whipping cream in a medium microwavable bowl. Microwave uncovered on High for 20 to 40 seconds, stirring after 20 seconds, until the chocolate is melted. Mix until well blended. In a medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in the white chocolate mixture until smooth. Add 1 cup of the pie filling and beat on medium speed until well blended and cherries are broken up.
  • Whip the rest of the whipping cream and almond extract in a cool bowl until stiff peaks form. Gently fold in the cherry-chocolate mixture until fully combined. Spread over the semisweet chocolate layer and refrigerate for at least 2 hours, but not more than 48 hours.
  • Combine the leftover pie filling with liqueur in a small bowl until smooth. Remove the pan's side, slice the torte into wedges, and place on dessert plates. Serve each wedge with a dollop of cherry sauce on top.

Similar Recipes