How To make Chocolate Cherry Torte 01 Country Living
DRIED CHERRY FILLING & COFFE:
1 1/4 c Dried sour cherries (see
-Note) 1 c Water
3 T Granulated sugar
1 T Cornstarch
3 T Marsala
1 t Lemon juice
1/3 c Strong coffee
CHOCOLATE CAKE:
1/4 c Boiling water
1/4 c Unsweetened cocoa powder
3/4 c Granulated sugar
1/3 c Vegetable shortening
2 lg Eggs
1 t Vanilla extract
1 1/4 c Cake flour
1/2 t Salt
1/2 t Baking powder
1/4 t Baking soda
6 T Buttermilk
-----CREAM-CHEESE FILLING----- 1 pk (8-oz) cream cheese,
-softened 1/2 c Confectioners' sugar
1 c (1/2 pint) heavy cream
Chocolate Meringue Twigs -(recipe follows) 56 Inches decorative ribbon
-(opt.) Fresh sweet cherries (opt.)
1. Prepare Dried Cherry Filling: In small saucepan, combine dried
cherries, water, and 2 T sugar. Beat mixture to boiling over high heat; reduce heat to low and simmer cherries until soft and liquid is reduced by half. Remove from heat and transfer half of cherry mixture to blender or food processor fitted with chopping blade; process until a chunky puree forms. Return pureed mixture to saucepan with remaining dried cherry mixture; add cornstarch and stir until well blended. Heat mixture to boiling, stirring constantly; cook until thickened. Remove from heat and stir in 1 T Marsala and the lemon juice. Cool to room temperature. 2. Prepare Coffee Syrup: Combine coffee with remaining T sugar and 2 T
Marsala; set aside. 3. Prepare Chocolate Cake: In small bowl, stir boiling water and cocoa
until smooth; set aside to cool to room temperature. Heat oven to 350'F. Grease a 15 1/2 by 10 1/2-inch jelly-roll pan and line with
waxed paper; grease and flour paper. 4. In large bowl, with electric mixer at medium speed, beat sugar and
shortening until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled cocoa mixture. 5. Into small bowl, sift flour, salt, baking powder, and baking soda.
Add flour mixture to shortening mixture alternately with buttermilk, beating until batter is smooth. Spread batter evenly in prepared pan and bake 18 to 20 minutes or until center springs back when gently pressed. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack, remove waxed paper, and cool cake completely. 6. Prepare Cream-Cheese Filling: In large bowl, with electric mixer at
medium speed, beat cream cheese and confectioners' sugar 2 minutes. In small bowl, beat cream until soft peaks form; fold whipped cream into cream-cheese mixture just until blended. (Do not over-mix.) See rest of recipe (02) Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
How To make Chocolate Cherry Torte 01 Country Living's Videos
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RECIPE | Skinny Cherry Chocolate Sheet Cake
Quark is a low-fat, high protein, fresh tangy cheese made from buttermilk or soured milk and tastes great with this classic combination of cherries and chocolate.
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Old School PECAN PIE - So GOOD!
Tried and true classic pecan pie recipe; perfectly sweet gooey filling, crunchy candied pecans, and the best buttery homemade pie crust ever.
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CHAPTERS
00:00:00 - Toasting Pecans
00:00:22 - Making Crispy Pecans
00:00:42 - Whisking the dry ingredients
00:01:03 - Adding Corn Syrup to the Mixture
00:01:21 - Adding Vanilla Extract to the Recipe
00:01:37 - Mixing the Eggs
00:01:56 - Adding the Filling and Mixing it in
00:02:17 - Baking the Pecan Pie
00:02:43 - The Pecan Pie Experience
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German’s CHOCOLATE CAKE - Classic American Recipe
German’s (German) Chocolate Cake - Desserts with Violetta
German’s Chocolate Cake is an American classic. Rich, tender chocolate, and melt in your mouth chocolate layers and a beyond delicious coconut-pecan filling - a pure addiction! This cake is often mistakenly called German (after the country), but it is actually named after Samuel German who created a new type of dark sweet chocolate in 1852 for Baker’s Chocolate Company in Dorchester, Massachusetts. This special chocolate gives German’s Chocolate Cake a distinct light brown color unlike any other chocolate cakes. This cake is one of America’s favorite chocolate cakes.
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INGREDIENTS:
Cake: *All ingredients at room temperature*
- 115g (4oz) German's sweet chocolate (or chocolate that is close to 48% cocoa)
- 180g (1 ½) cup flour
80ml (⅓) cup hot coffee (or hot water)
- ½ tbsp cocoa powder (optional)
- ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 160ml (⅔ cup) buttermilk
- 155g (~¾ cup) unsalted butter
- 200g (1 cup) sugar
- 3 egg yolks
- 3 egg whites
- 1 tsp vanilla (extract, paste, or vanilla sugar)
Coconut-Pecan Filling: *Half the ingredients if you don’t want a lot of filling (but the more the tastier and you won't regret!)*
- 300g (3 cups) pecan halves
- 200g (3 cups) coconut flakes (sweetened or unsweetened)
- 350g (1 ¾ cup) sugar
- 720ml (24 oz) evaporated milk
- 6 egg yolks
- 113g (1 cup) unsalted butter, room temperature
- 1 tsp vanilla (extract, paste, or vanilla sugar)
- ¼ tsp salt
PAN SIZE: 3 round pans (7 inches in diameter)
WHERE TO BUY BAKING STRIPS:
HOW TO USE BAKING STRIPS:
Simply soak the strips in water for 15 minutes, remove excess water, wrap around your pans and bake according to a recipe. You may need to increase baking time when using the strips.
BAKING STRIPS DIY:
You will need paper towels and foil. Measure out how much paper you need to wrap around the pan. Wet the towels, then wring them out from excess water. Measure out foil that is about 2 inches longer than the paper length and width. Place the paper towel folded to a height of about two inches on the foil. Fold the foil around the towel, then attach to the side of the pan and pinch the edges together.
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Apple Pie Dump Cake
Apple Pie Dump Cake
Apple Pie Dump Cake
Ingredients:
• 20 ounce can of apple pie filling
• 15 oz box yellow cake mix
• 1 teaspoon apple pie spice
• 1 stick unsalted butter, melted
Directions:
1. Preheat oven to 350 degrees Fahrenheit and prepare a 9 inch square baking dish with non-stick cooking spray.
2. Spread the apple pie filling in an even layer in the bottom of the baking dish.
3. In a medium bowl, whisk together the dry yellow cake mix and 1 teaspoon of the apple pie spice. Use the whisk to break up any large clumps of cake mix.
4. Spread the dry cake mixture over the apple pie filling in an even layer.
5. Drizzle the melted butter over the cake mix and use the back of a spoon to move the butter to try to get most of the dry cake mix covered.
6. Bake for 40 minutes or until the cake mix topping is lightly browned and baked through.