Chocolate Cherry Cream Torte Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
| Pastry for Double-Crust Pie | ||
| Sugar | 2/3 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Unsweetened chocolate square | 1 , broken | |
| Eggs | 2 | |
| Butter/Margarine | 1 Tablespoon | |
| Vanilla | 3/4 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cherry pie filling can | 1 21 Ounce | |
Directions
Prepare pastry and roll out to an 18x10-inch rectangle.
Cut into four 9x5-inch rectangles.
Carefully transfer pastry rectangles to large baking sheet; prick.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool.
For filling, in saucepan combine the 1/2 cup sugar, the flour or cornstarch, and salt.
Gradually stir in milk; add the chocolate pieces.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return mixture to saucepan; cook and stir 2 minutes more.
Stir in butter or margarine and 1/2 teaspoon vanilla.
Pour hot mixture into bowl.
Cover surface with clear plastic wrap or waxed paper; cool to room temperature.
Chill.
To make meringue, beat the 2 reserved egg whites with the 1/2 teaspoon vanilla and cream of tartar till soft peaks form.
Gradually add the 1/4 cup sugar, beating to stiff peaks.
Cover and set aside.
Place one baked pastry rectangle on serving plate.
Top with half of the chocolate filling, spreading evenly.
Add another pastry rectangle.
Top with half of the cherry pie filling and another pastry rectangle.
Top with the remaining chocolate filling.
Place the one remaining pastry rectangle on a baking sheet.
Top with the remaining cherry pie filling.
Using a star tip, pipe meringue atop cherry filling.
Broil 4 to 5 inches from heat for 1 to 2 minutes or till golden.
Carefully slide two wide spatulas under the pastry and place atop chocolate filling.
Chill overnight before serving.
(An electric knife makes cutting the torte into serving-size pieces easier.)
Cut into four 9x5-inch rectangles.
Carefully transfer pastry rectangles to large baking sheet; prick.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool.
For filling, in saucepan combine the 1/2 cup sugar, the flour or cornstarch, and salt.
Gradually stir in milk; add the chocolate pieces.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return mixture to saucepan; cook and stir 2 minutes more.
Stir in butter or margarine and 1/2 teaspoon vanilla.
Pour hot mixture into bowl.
Cover surface with clear plastic wrap or waxed paper; cool to room temperature.
Chill.
To make meringue, beat the 2 reserved egg whites with the 1/2 teaspoon vanilla and cream of tartar till soft peaks form.
Gradually add the 1/4 cup sugar, beating to stiff peaks.
Cover and set aside.
Place one baked pastry rectangle on serving plate.
Top with half of the chocolate filling, spreading evenly.
Add another pastry rectangle.
Top with half of the cherry pie filling and another pastry rectangle.
Top with the remaining chocolate filling.
Place the one remaining pastry rectangle on a baking sheet.
Top with the remaining cherry pie filling.
Using a star tip, pipe meringue atop cherry filling.
Broil 4 to 5 inches from heat for 1 to 2 minutes or till golden.
Carefully slide two wide spatulas under the pastry and place atop chocolate filling.
Chill overnight before serving.
(An electric knife makes cutting the torte into serving-size pieces easier.)
Chef
