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 Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit
The History of Recipes
We can follow the history of written recipes far back into ancient history, in truth as far as the Egyptians, and maybe even further. Having said that, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. He also informs us how the Romans were skilled in the use of many different spices, including many that are still in use today for example basil, rue and parsley. Later, there were two interesting cookery books from the 1300s - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are not about the spicy food that we all know today, but rather accounts of the types of meals served to the upper classes of the time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices such as coriander, basil and rosemary. These new spices and herbs prompted an increase in books on cooking, most of which still exist in private cookery archives. By the time we get to the 20th century, cookery books were increasing in popularity due to increased literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Cherry Torte 02 recipe.
