Ingredients
1 part two
Directions
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 &
Servings: 10 servings
Chocolate Cherry Torte 02 - Country Living Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit
The History of Recipes
Written cooking instructions as a concept can be found way back into the distant past, in truth as far into history as pharonic Egypt, and potentially, even further back. In practice though, mostly, these ancient cook books were just simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As our culinary historical trip moves to more modern times there are two interesting recipe books which were published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the period. Over the following few centuries, the powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and as a result the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, recipe books are starting to become popular as a result of increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Chocolate Cherry Torte 02 Country Living recipe.
