Choc Cherry Fudge Torte With Cherry Sorbet 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.

DOUBLE CHOCOLATE CHERRY TORTE

Steps:

• Preheat oven to 325° F. and butter and flour a 9-inch springform pan, knocking out excess flour.
• In a bowl stir together cherries, 1/4 cup sugar, and kirsch and macerate 15 minutes.
• Cut butter into pieces and separate eggs. Coarsely chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring occasionally. Remove top of double boiler or bowl from heat and cool mixture slightly. Stir in yolks, flour, and salt until combined well. Gently stir in cherries and chocolate chips until just combined.
• In a bowl with an electric mixer beat whites until they hold soft peaks and gradually add remaining 1/2 cup sugar, beating until whites just hold stiff glossy peaks. Stir half of whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into pan and smooth top. Bake torte in middle of oven 50 minutes to 1 hour, or until a tester comes out with crumbs adhering.
• Cool torte in pan on a rack (top will fall slightly and crack). Run a thin knife around edge of torte and remove side of pan. Torte may be made 1 day ahead and kept, loosely covered with plastic wrap, at cool room temperature.
• Serve torte with whipped cream.

HERSHEY'S CHOCOLATE CHERRY FUDGE

Steps:

• Line 8-inch square pan with foil.
• Lightly press chopped cherries between layers of paper towels to remove excess moisture.
• Place butter in medium microwave-safe bowl.
• Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
• Microwave at HIGH 1-1/2 minutes; stir vigorously.
• Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
• Do NOT boil.
• Stir in chopped cherries, pecans and almond extract.
• Spread mixture into prepared pan.
• Cover; refrigerate until firm.
• Remove foil; cut into squares.
• Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
• Serve cold; refrigerate leftover fudge.
• NOTE: For best results, do not double this recipe.