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Chocolate Almond Cherry Torte recipe

This dense chocolate almond torte, witha luscious cream filling laced with kirsch and chopped red candiedcherries and drizzled with a chocolate glaze, makes a gloriousending to a special meal.

Recipe: Chocolate AlmondCherry Torte

Torte:3/4 cup ground blanched almonds1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder1/2 teaspoon baking soda
1/4 teaspoon salt4 large eggs, separated3/4 cup granulated sugar, divided use1/4 cup water1 teaspoon vanilla extract
1/4 teaspoon almond extract
Sliced almonds, maraschino cherries or candied cherries,halvedFilling:1 cup cold whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons kirsch (cherry brandy) or 1/4 teaspoonalmond extract
1/3 cup chopped red candied cherriesGlaze:1 tablespoon butter
2 tablespoons unsweetened cocoa powder
2 tablespoons water
1 cup powdered sugar
1/4 teaspoon vanilla extract

  • Heat oven to 375°F (175°C). Greasebottoms of three 8-inch round baking pans. Line bottoms withwax paper; grease paper.
  • For Torte: In small bowl mix togetheralmonds, flour, cocoa, baking soda and salt; set aside.
  • In medium bowl, beat egg yolks on mediumspeed of mixer for 3 minutes. Gradually add 1/2 cup sugar; continuebeating 2 minutes.
  • Alternately add almond mixture with waterto egg yolk mixture, beating on low speed just until blended.Stir in vanilla and almond extract.
  • In a large bowl, beat egg whites untilfoamy; gradually add remaining 1/4 cup sugar, beating until stiffpeaks form.
  • Fold small amount of beaten egg whitesinto chocolate mixture; then gently fold chocolate mixtureinto remaining whites just until blended.
  • Spread batter evenly into prepared pans.
  • Bake 16 to 18 minutes or until top springsback when touched lightly in center. Cool 10 minutes; removefrom pans to wire racks. Cool completely.
  • For Filling: Beat whipping cream, powderedsugar and brandy until stiff; fold in cherries.
  • Place one cake layer on serving plate;spread half of filling over top. Repeat, ending with plain layeron top.
  • For Glaze: Melt butter in small saucepanover low heat; add cocoa and water, stirring constantly untilslightly thickened. Remove from heat; gradually add powderedsugar and vanilla, beating with whisk until smooth and of spreadingconsistency. Add additional water, 1/2 teaspoon at a time, ifneeded.
  • Spread on top of cake, allowing glazeto run down sides. Garnish with almonds and cherry halves.
  • Refrigerate until glaze is set. Refrigerateleftover torte.

    Makes 10 to 12 servings.

    Cherry & Chocolate Torte using Major Cherry Fruit Base

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  • Comments

    1 Comment

    Cook

    Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Want more great ideas?


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