Double Chocolate-Cherry Torte

Photo courtesy of BettyCrocker.com

Printable Recipe

Still too hot to bake, but I thought I'd post this anyhow. I have been wanting to make this recipe for months! It looks so good! The recipe comes from BettyCrocker.com . One of these days, I will actually make it and when I do, I will post the photos.

2 pkgs (8-oz each) semisweet baking chocolate, coarsely chopped
1 cup butter
6 eggs
1  1/2 cups white chocolate chunks (from a 12-oz bag) (You can use 1  1/2 cups coarsely chopped white chocolate baking bars instead of the chunks)

1  1/2 cups whipping cream, divided
4 oz cream cheese (from 8-oz pkg), softened
1 (21-oz) can cherry pie filling, divided
1/4 tsp almond extract

1. Heat oven to 400 degrees. Spray the bottom of a 9" springform pan with cooking spray. In a 3-quart saucepan, melt the semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.

2. In a medium bowl, beat eggs with an electric mixer on high speed about 5 minutes or until about triple in volume. Fold into chocolate mixture. Pour into the springform pan. Bake 400 degrees, 15 - 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1  1/2 hours. then cover and refrigerate 1  1/2 hours.

3. In medium microwavable bowl, mix the white chocolate and 2 tbsp of the whipping cream. Microwave uncovered on High for 20 - 40 seconds, stirring once, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually add white chocolate mixture, beating until smooth. Add 1 cup of the pie filling; beat until well blended and cherries are broken up.

4. In another 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 dark chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.

5. Remove sides from springform pan and serve torte topped with the remaining cherry pie filling.

Gourmet Mint Brownies

Printable Recipe

It has been far too hot lately, to do a much baking. Plus, I'm in the middle of moving, and I'm busy packing, packing, packing! That's why I haven't been posting any new recipes. So for the time being, if I post anything at all, there won't be any photos along with them until I can get back into the kitchen and get baking again. (I am so looking forward to fall!)

These bars come from the Pillsbury Best Cookies cookbook. They are oh so good!

Filling
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 egg
1 tsp mint extract (I don't see why you wouldn't be able to use peppermint extract, if you desire)
4 drops green food color

Brownies
1 cup butter
4 oz unsweetened chocolate, coarsely chpd
2 cups sugar
2 tsp vanilla
4 eggs
1 cup flour

Frosting
2 tbsp butter
2 tbsp corn syrup
2 tbsp water
2 oz unsweetened chocolate
1 tsp vanilla
1 cup pwd sugar

Heat oven to 350 degrees. Grease and flour a 9 x 13" pan. In a small bowl, combine cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, mint extract, and food color; mix well and set aside.

In a large saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly. remove from heat; cool 15 minutes or until slightly cooled. Stir in 2 cups sugar and 2 tsp vanilla. Add 4 eggs, one at a time, beating well after each addition. Stir in flour ; mix well. Spread in prepared pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.

Bake 350 degrees for 45-50 minutes or until set. Let cool completely.

In a medium saucepan, combine 2 tbsp butter, corn syrup and water; bring to a rolling boil. Remove from heat. Add 2 oz chocolate; stir until melted. Stir in 1 tsp vanilla and pwd sugar; beat until smooth. Frost cooled brownies. Cut into bars. Store in the refrigerator.