INGREDIENTS

INSTRUCTIONS

           GARNISH:
Macerate the cherries:  1.In a non-corrosive medium saucepan place the
cherries, kirsch,  cherry juice and orange zest. Bring to a simmer over
medium-high  heat. Remove from the heat and let sit at least 1 hour.
Make the chocolate cherry torte:  1.Position a rack in the center of
the oven and preheat to 350  degrees F. Lightly butter a 10" cake pan
and line the bottom of the  pan with parchment paper. Set aside. 2.Melt
the chocolate with the  butter according to the directions in the
Chocolate Melting Tips. Set  aside. 3.Place the almonds in a food
processor fitted with the metal  blade. Process until finely chopped.
Set aside. 4.In a 4 1/2-quart  bowl of a heavy-duty electric mixer
using the wire whip attachment  beat the eggs and sugar until the
mixture is pale and forms a ribbon  when the whip is lifted. Using a
rubber spatula scrape down the  bottom and sides of the bowl. Add the
chocolate/butter mixture,  ground nuts and reserved soaked cherries
(including the juice). Mix  until just combined. Scrape the batter into
the prepared pan. 5.Bake  the torte 45 minutes to 1 hour or until a
toothpick inserted in the  center comes out clean. Place the torte in
the refrigerator until  chilled. The center will sink slightly. Invert
the cake onto a plate.  Garnish the torte:  1.In a chilled medium bowl
using a hand-held electric mixer set at  medium speed, beat the heavy
cream, sugar and vanilla until soft  peaks form. Set aside in the
refrigerator until ready to use. 2.Place  a slice of the torte on a
serving plate and top with a dollop of  whipped cream. Garnish with
chocolate dipped cherries and shaved  chocolate, if desired. Posted to
Bakery-Shoppe Digest V1 #182 by  docden <docden@mnl.v-link.net> on Aug
06, 1997

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