Cherry Cordial Torte

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

Ingredients

    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 (125 mL) vegetable oil
  • 1/4 cup (50 mL) 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 (125 mL) powdered sugar
  • 2 bars (1.45 oz/41 g each) dark chocolate candy, coarsely chopped
  • 1 tsp (5 mL) almond extract
  • 1/2 cup (125 mL) sliced almonds, toasted (see Chef's Corner)
  • Additional powdered sugar for garnish (optional)

Directions

  1. Preheat oven to 350ºF (180ºC). Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. (20-cm) circles of Parchment Paper over centers of pans; set aside. For torte layers, in Stainless (4-qt./4-L) 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 Cooling 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 Stainless Mesh 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 ¼ cup (50 mL) of the glaze. Spread pie filling over well, leaving a 1-in. (2.5-cm) 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

Nutrients per serving:

Calories 360, Total Fat 17 g, Saturated Fat 4.5 g, Cholesterol 40 mg, Carbohydrate 48 g, Protein 4 g, Sodium 140 mg, Fiber 1 g
 

U.S. Diabetic exchanges per serving:

1 starch, 2 fruit, 3½ fat (3 carb)

Cook's Tips:

For the filling in this recipe, the small Stainless Mesh Colander and Stainless  (2-qt./2-L) Mixing 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 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.

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