Choco Cherry Torte Recipe
Taste it to believe it that this Choco Cherry Torte recipe can get you hooked easily. Fruits is the key ingredient in Choco Cherry Torte. Even though Choco Cherry Torte is a Dessert I relish it any time of the day. Stop ruminating and make this Choco Cherry Torte right now!
Ingredients
For the cake
3 large eggs
125 grams (4 1/2 oz.) sugar
85 grams (3 oz.) plain flour
1 tablespoon cocoa
1 teaspoon vanilla essence
For the filling
1 small can (450 grams) cherries
2 level teaspoons cornflour, a few drops cochineal
1/2 teaspoon lemon juice
For the topping
200 grams (7 oz.) fresh cream
4 to 5 tablespoons powdered sugar
1 tablespoon grated chocolate for decoration
Directions
For the cake
1. Sieve the flour and cocoa together.
2. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
3. Add the well-sieved flour and vanilla essence. Mix well.
4. Grease and dust a 175 mm. (7') diameter tin.
5. Pour the mixture into the prepared tin.
6. Bake in a hot oven at 450°F. for 5 minutes. Thereafter, reduce the temperature to 400°F. and bake for a further 20 minutes.
7. Cool the cake and divide into 3 parts horizontally.
For the filling and topping
1. Drain the cherries, stone and halve them. Keep aside the syrup from the can.
2. Take 120 ml. (4 fl. oz.) of syrup, add the cornflour and mix well. Cook until thick stirring all the time.
3. Add the cherries, after keeping aside a few for decoration.
4. Add the lemon juice and cochineal (and a little sugar, if required) and chill.
5. Pour the remaining syrup in a cup.
6. Add 1 teacup of Kirschwasser (a white brandy type of liquor made from cherries) if available. Alternatively, add 1 teacup of water.
7. Sprinkle a little syrup over the cake layers.
8. Beat the cream with the sugar until thick.
9. Apply a little cream over one layer of the cake. Spread half of the cherry filling and cover with another layer of cake.
10. Repeat with the next layer of cake.
11. Finally, cover the cake with cream. Decorate with grated chocolate and cherries.
12. Chill the cake thoroughly.
Cut into slices and serve.
Note: This cake can also be made using the chocolate cake base as given for Black Forest cake.
1. Sieve the flour and cocoa together.
2. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
3. Add the well-sieved flour and vanilla essence. Mix well.
4. Grease and dust a 175 mm. (7') diameter tin.
5. Pour the mixture into the prepared tin.
6. Bake in a hot oven at 450°F. for 5 minutes. Thereafter, reduce the temperature to 400°F. and bake for a further 20 minutes.
7. Cool the cake and divide into 3 parts horizontally.
For the filling and topping
1. Drain the cherries, stone and halve them. Keep aside the syrup from the can.
2. Take 120 ml. (4 fl. oz.) of syrup, add the cornflour and mix well. Cook until thick stirring all the time.
3. Add the cherries, after keeping aside a few for decoration.
4. Add the lemon juice and cochineal (and a little sugar, if required) and chill.
5. Pour the remaining syrup in a cup.
6. Add 1 teacup of Kirschwasser (a white brandy type of liquor made from cherries) if available. Alternatively, add 1 teacup of water.
7. Sprinkle a little syrup over the cake layers.
8. Beat the cream with the sugar until thick.
9. Apply a little cream over one layer of the cake. Spread half of the cherry filling and cover with another layer of cake.
10. Repeat with the next layer of cake.
11. Finally, cover the cake with cream. Decorate with grated chocolate and cherries.
12. Chill the cake thoroughly.
Cut into slices and serve.
Note: This cake can also be made using the chocolate cake base as given for Black Forest cake.
