Easy Black Forest Torte Recipes

Steps:

• Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.

Steps:

• Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition., Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.

Steps:

• Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans.
• Prepare, bake and cool cake according to package directions.
• Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
• To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.

Steps:

• Preheat the oven to 375 degrees F.
• Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
• Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
• Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
• In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
• Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
• Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
• Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
• Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Steps:

• Preheat the oven to 350 degrees.
• Prepare and bake cake mix as package directs for two 9 inch round layers.
• Remove from pans, cool thoroughly.
• In a saucepan, over medium heat, melt chips and condensed milk, cook until mixture thickens.
• Cool chocolate mixture for 20 minutes.
• Combine cherries, cherry sauce, and almond extract.
• For a layered torte, place one layer on a serving plate.
• With a sharp knife, remove crust from top layer to within 1/2 inch of edge.
• Top this layer with half of the chocolate and cherry mixtures.
• Place other layer over this layer and add the remaining chocolate and cherry mixtures.

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack., In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. , Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top. , In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.

Steps:

• For brownie:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
• Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
• Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)
• For mousse:
• Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.
• Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.