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Cherry Cordial Torte

Discussion in 'Recipes and Tips' started by leftymac, Dec 7, 2008.

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  1. Some of you may know that every Sunday I bake something to take into work the next day. Seeing as my torte pans just arrived in the mail yesterday, I was really excited to make the Cherry Cordial Torte!

    I loved how easy it was -- especially that the brownies were so easy to remove from the torte pan!

    What I love best though is how beautiful it looks! I definitely think it is the prettiest thing I have made!

    Attached Files:

  2. wadesgirl

    wadesgirl Gold Member

    Looks good even though I don't like cherries! Now you have to try the Chocolate Peanut Butter Cup Torte!
  3. I would like to make that one, but I wonder how good it will be the next day? I thought it was only good if it was warm and kinda melty. Someone made it for our cluster meeting and it was really dry, but I think she made it wrong. ;)
  4. wadesgirl

    wadesgirl Gold Member

    It's almost better the next day in my opinion! The chocolate and such sets up and it's crunchy.
  5. I may have to try that next, then. Though then my coworkers might complain b/c I just took in the PB Cup trifle! :)

    I want more torte pan recipes..I thought the holiday desserts cookbook had more, but they're all for the springform pan it seems.
  6. wadesgirl

    wadesgirl Gold Member

    Do a search in the file section, there are plenty in there. Also in last fall/winter SB, there is a chocolate mint torte that is really good too.
  7. pamperedlinda

    pamperedlinda Gold Member

    I didn't like that one either.

    Look in CC - ss/07 - there was a tropical one that was pretty good.
  8. quiverfull7

    quiverfull7 Gold Member

    I made this cherry one for Thanksgiving and it was a huge hit. I'm doing it for a show on Thursday.
  9. Id did the same thing!! thats why i got the tort pans.. now i need the springfoam
  10. Chef Kearns

    Chef Kearns Gold Member

    There is an Island Breeze Rum Cake from last season (or last year). It was in the S/S Season's Best cookbook. It is sooooo good! The cake itself is devine!
  11. That looks so yummy...thanks, now I have to buy the torte pan, too. If you ever get bored with bringing anything to your job, just drive up to my house and drop off your treats!!! ot,it also looks like we have similar granite countertops!
  12. Well, I'll be spending a week in NJ after Christmas. I could! ;)
  13. you are more than wlecome to come by...but your admission to my house would be that cherry torte and your humor,too!!! lol. Where will you be in NJ?? would love to meet you in person. I read alot of your posts and tend to agree with you quite often.:blushing:
  14. The mint cake in the FW 2007 Season's Best is really good.
  15. LUPE

    LUPE Gold Member

    Where do I find this recipe?
    Can someone list it ?
  16. It's in the Festive Holiday Desserts Cookbook. I don't have it typed up, unfortunately.
  17. kcjodih

    kcjodih Gold Member

    Here you go...

    Cherry Cordial Torte

    The filling is this mouth-watering cake is reminiscent of chocolate-covered cherry cordial candies.

    Torte Layers
    Nonstick cooking spray with flour
    1 pkg (18-21 oz or 450 g) traditional or chewy brownie mix
    3 eggs
    1/2 cup vegetable oil
    1/4 cup water

    Filling and Garnish
    2 cans (21 oz or 540 ml each) cherry pie filling, divided
    1 container (8 oz) frozen whipped topping, thawed (3 cups/750 mL)
    1/2 cup powdered sugar
    2 bars (1.45 oz/41 g each) dark chocolate candy, coarsely chopped
    1 tsp almond extract
    1/2 cup sliced almonds, toasted
    additional powdered sugar for garnish (optional)

    Prep time: 35 minutes Total time: 50 - 60 minutes

    1. Preheat oven to 350 F. Spray Torte Pans with nonstick cooking spray with flour. Place 8 inch circles of Parchment Paper over centers of pans; set aside. For torte layers, in Stainless (4 qt) Mixing Bowl, combine brownie mix, eggs, oil and water; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch. Remove pans from oven to Stackable Cooking Rack; cool in pans 5 minutes. Invert brownies onto cooling rack and cool completely.

    2. Meanwhile, for filling, strain one can of the cherry filling in Small Colander to remove and discard glaze; place cherries into Classic Batter Bowl. Fold in whipped topping, sugar, chocolate and almond extract.

    3. To assemble torte, transfer one brownie well-side up to Simple Additions Large Round Platter. Spread filling into brownie well. Place top brownie layer well-side up over filling. Using Slotted Spoon, spoon second can of cherry pie filling into well of brownie, straining out about 1/4 cup of the glaze. Spread pie filling over well, leaving a 1 inch border around edge of well. Sprinkle toasted almonds into border. Sprinkle additional powdered sugar over almonds, if desired. Refrigerate until ready to serve.

    Yield: 16 servings

    Chef's Corner

    For the filling in this recipe, the Small Colander and Small Colander Bowl are used to easily strain off excess glaze from the cherry pie filling.

    For best results, do not use brownie mixes containing chocolate morsels or chunks, as these will cause sticking.

    If you don't have nonstick cooking spray containing flour, brush Torte Pans with melted butter, then sprinkle with unsweetened cocoa powder. Tap out excess cocoa powder.

    To toast almonds, place in Small Micro-Cooker. Microwave on HIGH 1 minute, 30 seconds to 2 minutes, 30 seconds, stirring after each 30 second interval, until lightly toasted.
  18. JAE


    Glad it turned out. I was planning to make it for a Christmas party in a couple weeks. I wish I didn't have to wait that long to eat some, though.
  19. Do you guys have any tips for placing the 2nd torte layer on top of the first one? When I have tried it worked one time, the other times it has broken in the middle. I think there must be an easy way I just haven't figured it out yet.

  20. bet your co-workers love you :) How nice to bring something in every Monday :)
  21. Gina M

    Gina M Gold Member

    The way I do it - I take the bottom layer right from the torte pan onto the platter - put the filling on and then take the top layer directly from the torte pan on top of the filling. I've had good luck the couple of times I've done it. It's certainly a pretty and delicious dessert!
  22. I'm loving this dessert too. I made it for turkey day & it was easy to make pretty:thumbup: Very yummy too!
  23. straitfan

    straitfan Gold Member

    Not any help if you don't have one, but the lift and serve works GREAT for this. One of those things that make you go HUH? LIke when they came out with the coffee scoop/clip the season they discontinued the coffee, they discontinued the lift and serve when they came out with the torte pans!
  24. chefann

    chefann Gold Member

    I slide the layers off the cooling rack right onto the platter or bottom layer. It allows me to cool the layers on the rack, and since they've been flipped out of the pans, they're rightside up. You just need to be sure to put the rack way low near the plate or other layer, so that the cake slides off and right onto it's spot. If it has to go down a "step", it'll crack.
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