Best Chocolate Kirsch Torte With Tart Cherrycranberry Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE CHERRY TORTE



Chocolate Cherry Torte image

Mom has made this sweet treat for years. Since she knows how much my sister and I like it, she's still happy to serve this torte when we're home for a meal. The chocolate-covered graham cracker crust and fluffy filling are extra-special.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-16 servings.

Number Of Ingredients 7

56 chocolate-covered graham cracker cookies, (about 1 pound) crushed
1 cup butter, melted
2 envelopes whipped topping mix (Dream Whip)
1 cup cold milk
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
2 cans (21 ounces each) cherry pie filling

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.

Nutrition Facts : Calories 367 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

DOUBLE CHOCOLATE CHERRY TORTE



Double Chocolate Cherry Torte image

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Cherry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 Torte

Number Of Ingredients 10

1 1/2 cups pitted picked-over fresh tart cherries, halved (about 1 pint)
3/4 cup sugar
1 tablespoon kirsch
3/4 stick (6 tablespoons) unsalted butter
3 large eggs
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Accompaniment: lightly sweetened whipped cream

Steps:

  • Preheat oven to 325° F. and butter and flour a 9-inch springform pan, knocking out excess flour.
  • In a bowl stir together cherries, 1/4 cup sugar, and kirsch and macerate 15 minutes.
  • Cut butter into pieces and separate eggs. Coarsely chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring occasionally. Remove top of double boiler or bowl from heat and cool mixture slightly. Stir in yolks, flour, and salt until combined well. Gently stir in cherries and chocolate chips until just combined.
  • In a bowl with an electric mixer beat whites until they hold soft peaks and gradually add remaining 1/2 cup sugar, beating until whites just hold stiff glossy peaks. Stir half of whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into pan and smooth top. Bake torte in middle of oven 50 minutes to 1 hour, or until a tester comes out with crumbs adhering.
  • Cool torte in pan on a rack (top will fall slightly and crack). Run a thin knife around edge of torte and remove side of pan. Torte may be made 1 day ahead and kept, loosely covered with plastic wrap, at cool room temperature.
  • Serve torte with whipped cream.

CHOCOLATE KIRSCH TORTE WITH TART CHERRY/CRANBERRY FILLING



Chocolate Kirsch Torte With Tart Cherry/Cranberry Filling image

Make and share this Chocolate Kirsch Torte With Tart Cherry/Cranberry Filling recipe from Food.com.

Provided by SweetSueAl

Categories     Dessert

Time 1h50m

Yield 12-16 serving(s)

Number Of Ingredients 22

1 (14 1/2 ounce) can cherries (canned pitted tart red (in water)
1/4 cup cornstarch
1 1/4 cups sugar
1 1/3 cups cranberries (frozen whole unsweetened)
2 tablespoons kirsch (cherry brandy)
1 cup butter (European Style Unsalted Butter)
2 cups sugar
2 large eggs
2 1/2 cups cake flour
1 cup unsweetened cocoa
2 teaspoons baking soda
3/4 teaspoon salt
2 1/4 cups buttermilk
1 (1/4 ounce) envelope unflavored gelatin
3 tablespoons kirsch (cherry brandy)
2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup butter (European Style Unsalted)
1/4 cup unsweetened cocoa
1 cup powdered sugar
1 tablespoon kirsch (cherry brandy)
1 -1 1/2 tablespoon milk

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.

Nutrition Facts : Calories 787.5, Fat 36.7, SaturatedFat 22.6, Cholesterol 138.2, Sodium 604.7, Carbohydrate 114.3, Fiber 4.7, Sugar 81, Protein 8.6

Related Topics