Chocolate Cherry Torte (1/2)

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Title: Chocolate Cherry Torte (1/2)
Yield: 10 Servings
Categories: Holidays, Desserts, Cakes, Torte

Ingredients:

------------------------DRIED CHERRY FILLING & COFFE------------------------
1 1/4 c Dried sour cherries (see
-Note)
1 c Water
3 tb Granulated sugar
1 tb Cornstarch
3 tb Marsala
1 ts Lemon juice
1/3 c Strong coffee


-------------------------------CHOCOLATE CAKE-------------------------------
1/4 c Boiling water
1/4 c Unsweetened cocoa powder
3/4 c Granulated sugar
1/3 c Vegetable shortening
2 lg Eggs
1 ts Vanilla extract
1 1/4 c Cake flour
1/2 ts Salt
1/2 ts Baking powder
1/4 ts Baking soda
6 tb Buttermilk

----------------------------CREAM-CHEESE FILLING----------------------------
1 pk (8-oz) cream cheese,
-softened
1/2 c Confectioners' sugar
1 c (1/2 pint) heavy cream
Chocolate Meringue Twigs
-(recipe follows)
56 Inches decorative ribbon
-(opt.)
Fresh sweet cherries (opt.)

1. Prepare Dried Cherry Filling: In small saucepan, combine dried cherries,
water, and 2 T sugar. Beat mixture to boiling over high heat; reduce heat
to low and simmer cherries until soft and liquid is reduced by half. Remove
from heat and transfer half of cherry mixture to blender or food processor
fitted with chopping blade; process until a chunky puree forms. Return
pureed mixture to saucepan with remaining dried cherry mixture; add
cornstarch and stir until well blended. Heat mixture to boiling, stirring
constantly; cook until thickened. Remove from heat and stir in 1 T Marsala
and the lemon juice. Cool to room temperature.

2. Prepare Coffee Syrup: Combine coffee with remaining T sugar and 2 T
Marsala; set aside.

3. Prepare Chocolate Cake: In small bowl, stir boiling water and cocoa
until smooth; set aside to cool to room temperature. Heat oven to 350'F.
Grease a 15 1/2 by 10 1/2-inch jelly-roll pan and line with waxed paper;
grease and flour paper.

4. In large bowl, with electric mixer at medium speed, beat sugar and
shortening until fluffy. Add eggs, one at a time, beating well after each
addition. Beat in vanilla and cooled cocoa mixture.

5. Into small bowl, sift flour, salt, baking powder, and baking soda. Add
flour mixture to shortening mixture alternately with buttermilk, beating
until batter is smooth. Spread batter evenly in prepared pan and bake 18 to
20 minutes or until center springs back when gently pressed. Cool cake in
pan on wire rack 10 minutes. Invert cake onto wire rack, remove waxed
paper, and cool cake completely.

6. Prepare Cream-Cheese Filling: In large bowl, with electric mixer at
medium speed, beat cream cheese and confectioners' sugar 2 minutes. In
small bowl, beat cream until soft peaks form; fold whipped cream into
cream-cheese mixture just until blended. (Do not over-mix.)

See rest of recipe (02)

Country Living/December/92 Scanned & fixed by Di Pahl &

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini