Chocolate cherry torte 02

Chocolate cherry torte 02
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Chocolate cherry torte 02 ingredients

  • Part Two

Cooking Chocolate cherry torte 02

1. 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.
2. 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. Place one cake rectangle in bottom of pan; brush generously with some coffee syrup.
3. 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.
4. 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.
5. Cover torte with overhanging plastic wrap and refrigerate at least 4 hours or overnight.
6. Prepare chocolate meringue twigs.
7. To serve, remove torte from pan by pulling up plastic wrap on all sides.
8. Place torte on serving plate and gently pull plastic wrap to remove from underneath.
9. Gently press flat sides of chocolate twigs upright onto sides of torte to cover completely.
10. If desired, tie ribbon around sides of torte, ending in a bow in the center of one long side.
11. Top torte with fresh cherries, if desired, and serve.
12. Or refrigerate up to 2 hours before serving.
13. (twigs will eventually soften with refrigeration).
14. Chocolatei meringue twigs: heat oven to 275

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