An easy and delightful chocolate tortetopped with a layer of fluffy sweetened cream cheese which istopped with cherry pie filling.
Recipe: Cherries & CreamChocolate Torte
Torte:1/2 cup all-purpose flour
Heat oven to 350°F (175°C). Greasebottom only of 9-inch springform pan.
For Torte: In a medium bowl mix togetherflour, cocoa, baking powder and salt; set aside.
In a large bowl, using a wooden spoon,stir together butter, sugar and vanilla; stir in eggs and mixwell.
Gradually add flour mixture to egg mixture,beating until well blended.
Spread batter into prepared pan.
Bake 25 to 30 minutes or until cake isset. (Cake will not test done as its texture is intended to befudgy) Remove from oven; cool completely in pan on wire rack.
For Topping: In medium bowl, beat creamcheese and powdered sugar until well blended; fold in whippedcream, blending well. Spread over top of cooled cake. Spreadcherry pie filling over cream layer. Refrigerate several hoursbefore serving.
With knife, loosen cake from side of pan;remove side of pan.
Cut into wedges to serve. Refrigerateleftovers.
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt1/2 cup butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
Topping:1 (8-ounce) package cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup heavy cream, whipped to stiff peaks
1 cup cherry pie filling
Makes 10 to 12 servings.
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