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Full Online Book HomeLearning KitchenCakesandfrostings - Flourless Chocolate Cherry Torte
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Cakesandfrostings - Flourless Chocolate Cherry Torte Post by :elias Category :Learning Kitchen Author :Unknown Date :December 2011 Read :836

Click below to download : Cakesandfrostings - Flourless Chocolate Cherry Torte (Format : PDF)

Cakesandfrostings - Flourless Chocolate Cherry Torte

The Hyatt Regency Scottsdale at Gainey Ranch in Arizona

Macerated cherry mixture:
1 cup sun-dried cherries
3/4 cup kirsch (cherry brandy)
2 tablespoons maraschino cherry juice
Zest of one orange

Chocolate cherry torte:
8 ounces semisweet chocolate, finely chopped
1 cup (2 sticks) unsalted butter, cut into 1/2 inch pieces
3/4 cup whole blanched almonds
6 large eggs
2/3 cup granulated sugar

Sweetened whipped cream garnish:
1 cup heavy cream
2 tablespoons superfine sugar
1/2 teaspoon vanilla extract

Optional garnish:
Chocolate-dipped cherries
Shaved chocolate

Macerate the cherries:
In a non-corrosive medium saucepan place the cherries, kirsch, cherry juice and orange zest. Bring to a simmer over medium-high heat.

Remove from the heat and let sit at least 1 hour.

Make the chocolate cherry torte:
Position a rack in the center of the oven and preheat to 350 degrees F.

Lightly butter a 10" cake pan and line the bottom of the pan with parchment paper. Set aside.

Melt the chocolate with the butter. Set aside.

Place the almonds in a food processor fitted with the metal blade. Process until finely chopped. Set aside.

In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment beat the eggs and sugar until the mixture is pale and forms a ribbon when the whip is lifted.

Using a rubber spatula scrape down the bottom and sides of the bowl.

Add the chocolate/butter mixture, ground nuts and reserved soaked cherries (including the juice).

Mix until just combined. Scrape the batter into the prepared pan.

Bake the torte 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Place the torte in the refrigerator until chilled. The center will sink slightly.

Invert the cake onto a plate.

Garnish the torte:

In a chilled medium bowl using a hand-held electric mixer set at medium speed, beat the heavy cream, sugar and vanilla until soft peaks form.

Set aside in the refrigerator until ready to use.

Place a slice of the torte on a serving plate and top with a dollop of whipped cream. Garnish with chocolate dipped cherries and shaved chocolate, if desired.

Note: cut into thin pieces as it is rich, does not need the whipped cream and it serves more than 12 people

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Cakesandfrostings - Fruit Torte Cakesandfrostings - Fruit Torte

Cakesandfrostings - Fruit Torte
Note: Make at least 2 days ahead of serving day. 1-1/4 cups flour 2 Tablespoons sugar 1-1/2 sticks margarine or butter, PLUS 2 tablespoons 3/4 cup chopped pecans Mix like pie crust. Press in bottom of 9 x 13 pan. Bake 20 minutes at 350 degrees. Let cool. Filling: 8 oz. package cream cheese 2 full packages Dream Whip (4 envelopes) 2 cups powdered sugar 2 cans pie filling - cherry goes over best Beat cream cheese and sugar and fold in Dream Whip that has been beaten thick as directed on box. Spread on cooled crust and top with pie

Cakesandfrostings - Torte Flourless Chocolate Cakesandfrostings - Torte Flourless Chocolate

Cakesandfrostings - Torte Flourless Chocolate
Source: Alice Medrich's Chocolate and Art of Low-Fat Desserts (WarnerBooks, 1994) 8 large eggs, cold 1 pound bittersweet or semisweet chocolate, coarsely chopped 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch chunks 1/4 cup strong coffee or liqueur (optional) Confectioners' sugar or cocoa powder for decoration Adjust oven rack to lower middle position and heat oven to 325 degrees.Line bottom of 8-inch springform pan with parchment and grease pan sides.Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Set prepared pan aside.Bring kettle of water to boil. Beat eggs with hand-held mixer