Surprise your sweetheart(s) with this super-easy,’cheerily’ delicious cherry chocolate heart torte. Tip: Thisdessert can be made to fit the occasion.
1 (15-ounce) package refrigerated piecrusts
Allow both crust pouches to stand at roomtemperature 15 to 20 minutes. Remove one crust from pouch; unfold.Press out fold lines.
If crust cracks, wet fingers and pushedges together. Sprinkle 1 teaspoon flour over crust. Turn crust,floured side down, on ungreased cookie sheet. Using paper patternas guide, cut crust into heart shape.* Generously prick heartcrust with fork.
Bake in a preheated 450°F (230°C)oven 9 to 11 minutes, or until lightly browned. Let cool. Repeatwith the remaining crust.
Combine cream cheese, confectioners’ sugarand almond extract in a small bowl; beat until smooth. Add whippingcream and beat until thickened.
To assemble, place one heart-shaped piecrust on serving plate; spread with 1/3 cup of the hot fudge.Carefully spread half of cream cheese mixture over hot fudge.Spoon 2/3 of the cherry filling over cream cheese. Spread secondcrust with remaining hot fudge and place over filling. Carefullyspread with remaining cream cheese mixture. Spoon remaining cherryfilling about 1-inch from edge. Refrigerate until serving time.Store any remaining torte in refrigerator.
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon almond extract
1/2 cup whipping cream
2/3 cup hot fudge ice cream topping
1 (21-ounce) can cherry filling and topping
Makes 8 to 10 servings.
Note: To make pattern, cut a piece of paperinto a heart shape about 10 1/2-inches high and 10-inches wide.
Recipe and photograph are provided courtesyof the Cherry Marketing Institute.
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