Title: Chocolate Cherry Torte 02 - Country Living
Categories: .cl, Holidays, Desserts, Cakes, Torte
Yield: 10 servings
Part two
7. To assemble torte, using the bottom of a 9 by
5-inch loaf pan as a pattern, cut chocolate cake into
three 9 by 5-inch rectangles; use leftover cake
trimmings for snacking. Line the inside of the loaf
pan with plastic wrap, allowing 2 inches to extend
over the sides so assembled torte can be easily
removed from pan.
8. Place one cake rectangle in bottom of pan; brush
generously with some Coffee Syrup. Spread half of
cheese filling on top of cake in pan. Place another
cake rectangle atop filling; brush with Coffee Syrup
and top with cherry filling. Place remaining cake atop
cherry filling; brush with remaining Coffee Syrup and
top with remaining cheese filling, spreading smoothly
as this will be top of torte. Cover torte with
overhanging plastic wrap and refrigerate at least 4
hours or overnight. Prepare Chocolate Meringue Twigs.
9. To serve, remove torte from pan by pulling up
plastic wrap on all sides. Place torte on serving
plate and gently pull plastic wrap to remove from
underneath. Gently press flat sides of chocolate twigs
upright onto sides of torte to cover completely. If
desired, tie ribbon around sides of torte, ending in a
bow in the center of one long side. Top torte with
fresh cherries, if desired, and serve. Or refrigerate
up to 2 hours before serving. (Twigs will eventually
soften with refrigeration.)
Chocolate Meringue Twigs: Heat oven to 275 F. Line 2
large baking sheets with parchment paper (if not
available, use aluminum foil and grease lightly).
Place 1/2 C sugar and 2 large egg whites in
medium-size bowl. Set the bowl in a larger bowl of
very hot, not boiling, water. With portable electric
mixer at high speed, beat mixture until thick and
nearly double in volume. Remove bowl from hot water
and continue beating egg whites until very stiff peaks
form-about 4 minutes. Sift 2 T unsweetened cocoa
powder over meringue and fold in until blended.
Transfer chocolate meringue to pastry bag fitted with
a 3/8-inch round tip. Making narrow rows, pipe 3 to
4-inch long "twigs" of meringue onto baking sheets.
Bake meringue twigs 1-1/2 hours or until dry and firm.
Cool twigs completely on baking sheets on wire racks.
Meanwhile, melt 1-1/2 oz bittersweet chocolate in
microwave or in bowl set over simmering water. Dip
fork in melted chocolate and quickly move it back and
forth across twigs, creating thin chocolate stripes.
Refrigerate twigs just until chocolate stripes
harden-about 5 minutes. Gently remove twigs from
parchment and store in airtight container,
unrefrigerated, until ready to use.
Note: Dried cherries are available by mail from
American Spoon Foods,
1668 Clarion Ave.,
P.O. Box 566,
Petosky, Mich. 49770-0566;
(800) 222-5886.
Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
