Chocolate Cherry Valentine Torte
Happy Healthy Holidays!
A pretty heart shaped, three layer deliciously chocolate cake with cream filling and a decorative topping of cherries and whipped cream. Wow your Valentine!
2 eggs, separated
1-1/2 cups sugar, divided
1-1/4 cups all purpose flour
1/2 cup vegetable oil
Cream Filling (recipe follows)
Chocolate Whipped Cream (recipe follows)
1 can(21 ounces) cherry pie filling, chilled
1 cup buttermilk or sour milk*
1/2 cup cocoa
1/2 teaspoon salt
3/4 teaspoon baking soda
Heat oven to 350 degrees. Grease and flour three heart-shaped baking pans or three 9-inch round baking pans.**
In small bowl, beat egg whites until foamy; gradually add 1/2-cup sugar, beating until stiff peaks form. Set aside. In large bowl, stir together flour, remaining 1-cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour about 1-2/3 cups batter into each prepared pan.
Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool five minutes; remove from pans to wire racks. Bake remaining layer, if necessary. Cool five minutes; remove from pan to wire rack. Cool completely.
Prepare cream filling. Place one cake layer on serving plate; pipe or spoon 1-inch border 1/2-inch thick around outer edge of layer. Spread half of pie filling in center. Top with second cake layer. Spread cake layer with half of remaining cream filling. Top with third layer. Spoon remaining pie filling on top of cake to within one-inch of edge.
Prepare Chocolate Whipped Cream; frost sides of cake. Pipe top edge with remaining Cream Filling. Refrigerate until serving time. Cover; store leftover torte in refrigerator.
In bowl, combine 1-cup (1/2-pint) cold whipping cream with 2-tablespoons sugar and 1-teaspoon vanilla extract; beat until stiff.
Chocolate Whipped Cream
In bowl, combine 1/2-cup sugar and 1/4-cup cocoa. Add 1-cup (1/2-pint) cold whipping cream and 1-teaspoon vanilla extract; beat on low speed to blend. Beat on high speed until stiff.
- * To sour milk: Use 1-tablespoon white vinegar plus milk to equal 1-cup.
- ** If only two pans are available, reserve remaining batter in refrigerator for the third layer while first two layers bake.
Yield: 8 to 10 slices
Serving size: 1 slice
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