Date Dried Cherry And Chocolate Torte Recipes

CHOCOLATE AND CHERRY TORTE

Steps:

• Brush the base and sides of a 20cm (8in) tin with butter. Line the base with greasproof paper, butter it.
• Preheat your oven to 180-190c (350-375f).
• Base:.
• Beat the egg yolks with the caster sugar until thick and pale. Sift in the cocoa and cinnamon and add the essences.
• Seperately, beat the egg whites until they hold stiff peaks, then fold them in a third at a time.
• Place this mixture in the prepared tin, smoothing it over gently and evenly.
• Bake in oven for 18-20 minutes of until firm to touch on top.
• The outside rim of the cake will be higher than inside. This cavity is what you're going to fill with cream and cherries.
• Filling:.
• Place the cherries, 1 tablespoon sugar and water in a pan and cook for 5 minutes only or until just softened.
• Leave to cool and remove the pips. Spread the cherries on some paper towel to drain well.
• Whip the cream until it holds stiff peaks.
• Add the icing sugar, vanilla and Kirsh and whip again until stiff. Fold in the grated chocolate and chill the mixture.
• Keep this cream chiled until ready to assemble the ckae.
• To assemble:.
• Place a layer of cream over and around the cavity. Arrange cherries over the top of the cream.
• Keep chilled until serving time.

DARK CHOCOLATE, CHERRY, AND DATE BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square pan with parchment paper.
• In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
• Add the puffed rice, cherries, and almonds and pulse 5-6 times-just enough so that everything is well incorporated.
• Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
• Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
• Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
• Once set, cut into 16 bars.
• Enjoy!

DATE AND NUT CAKE WITH CHERRIES

Steps:

• Preheat oven to 400 degrees F.
• Butter a 9" square cake pan.
• Put dates, butter and baking soda in a bowl. Carefully pour boiling water over the dates; let cool.
• Meanwhile, mix flour and baking powder. In a separate bowl, mix egg and vanilla.
• When the date mixture is cool, stir in egg mixture and then stir in flour mixture.
• Stir in nuts and cherries.
• Pour batter into the prepared pan; bake for about 25-30 minutes.

DATE, DRIED-CHERRY AND CHOCOLATE TORTE

Steps:

• Preheat oven to 375°F.
• Combine dates, cherries, and baking soda in a heatproof bowl, then stir in boiling water and brandy.
• Whisk together flour, cocoa, and salt.
• Beat together butter and sugar until pale and fluffy. Add eggs 1 at a time, beating until just combined. Beat in vanilla and zest. Add half of flour mixture and beat at low speed until just combined. Add date mixture with liquid and beat at low speed until just combined. Add remaining flour mixture and beat until just combined. Stir in chocolate and pecans.
• Pour batter into a generously buttered 24-cm (9-inch) springform pan, smoothing top. Bake in middle of oven until center is slightly rounded and top of torte is cracked (edges will be dark brown), about 55 minutes. Let torte stand 5 minutes in pan on a rack. Run a sharp small knife around side of pan to loosen, then remove side. Cool torte on rack.