Taste of Home
Cherry-Coconut Chocolate Torte
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
YIELD: 12 servings.
This torte reminds me of two favorite treats: chocolate covered cherries and old-fashioned Cherry Mash candy bars. —Dian Hicks Carlson, Omaha, Nebraska
Ingredients
-
1 cup sugar
-
2 large eggs
-
1/2 teaspoon vanilla extract
-
1/2 cup butter, melted
-
1/2 cup all-purpose flour
-
1/3 cup baking cocoa
-
1/4 teaspoon salt
-
1/4 teaspoon baking powder
-
CHERRY LAYER:
-
4 jars (10 ounces each) maraschino cherries
-
4 cups confectioners' sugar
-
1/4 cup butter, softened
-
COCONUT LAYER:
-
1 package (14 ounces) sweetened shredded coconut
-
1/4 cup sweetened condensed milk
-
CHOCOLATE GANACHE:
-
12 ounces semisweet chocolate, chopped
-
1 cup heavy whipping cream
-
1 cup chopped walnuts, toasted
Directions
-
1.
Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well.
-
2.
Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
-
3.
Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries.
-
4.
In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer.
-
5.
Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.
© 2024 RDA Enthusiast Brands, LLC