Cherry Glazed Chocolatecream Cheese Torte Recipes

CHOCOLATE CHERRY TORTE

Steps:

• Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside. , In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth. , Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving.

SWISS CHERRY CHEESE TORTE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix with oil, water and eggs.
• Bake in 2 (8 inch) greased and floured round cake pans for 35 to 40 minutes.
• Cool.
• Split each layer into 2 thin layers.
• For frosting cream vanilla frosting, cream cheese and lemon juice.
• Spread frosting over cake layers, then cherry pie filling on top of frosting.
• Continue, ending with pie filling on top.
• Store cake in refrigerator.

DOUBLE CHOCOLATE-CHERRY TORTE

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan.
• Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
• In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
• In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
• In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.

CHERRY-GLAZED CHOCOLATE/CREAM CHEESE TORTE

Steps:

• Heat oven to 350 degrees. Grease bottom of 9-inch springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well.
• In a small bowl, stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well-blended. Spread into prepared pan.
• Bake 25-30 minutes or until cake is set. (Cake will be fudgey; wooden pick inserted in center will not come out clean.) Cool completely in pan on wire rack.
• Prepare cream layer as follows: In small mixer bowl, beat cream cheese and confectioners' sugar until well-blended. Fold in whipped topping and spread mixture over top of torte. Spread 1 cup cherry pie filling over cream layer; refrigerate 3 hours. With knife, loosen cake from side of pan; remove side of pan. Serve with some remaining pie filling around each slice of the torte, if desired. Cover and refrigerate leftover torte.