O My Ganache Cherry Macaroon Torte Recipes

Steps:

• SPRAY bottom only of 10-inch springform pan with no-stick cooking spray. Mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter in medium bowl with fork until crumbs are coated. Press in bottom of buttered pan.
• HEAT heavy cream in 1-quart saucepan over medium-low heat until hot. Stir in coffee. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwave-safe bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
• HEAT oven to 325 degrees F. Mix brownie mix, 6 tablespoons melted butter and water in large bowl; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture; beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy).
• REMOVE crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.
• BAKE 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE. Cool on wire rack 2 hours.
• RUN knife around side of pan; remove side. Microwave reserved chocolate mixture on HIGH (100% power) 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. Top individual servings with unsweetened whipped cream, if desired.
• Tip: To toast chopped almonds, spread on cookie sheet; bake at 325 degrees F. for 6 to 8 minutes, stirring once, until light golden brown.

Steps:

• Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In 1-quart saucepan, heat 1/2 cup of the whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate chips until smooth. Set aside.
• In 8-inch skillet, cook almonds over medium heat 5 to 7 minutes, stirring frequently, until golden brown. Remove from heat; cool 5 minutes. Coarsely chop almonds.
• In medium bowl, break up cookie dough. Mix in coconut with wooden spoon until well blended. Press dough evenly in bottom of 9-inch springform pan. Sprinkle with 1/4 cup of the almonds; lightly press into dough. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour.
• Meanwhile, in blender or food processor, place preserves, cherries and orange juice. Cover; process with on-and-off pulses until blended. Set aside.
• Spread cherry mixture over crust to within 1/2 inch of edge. Stir chocolate mixture with wire whisk; pour over cherry mixture, spreading to cover cherry mixture. Sprinkle with remaining almonds. Freeze 30 minutes until chocolate is firm.
• Meanwhile, in small bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until soft peaks form. Run sharp knife around edge of torte to loosen. Remove side of pan. To serve, cut into 12 wedges. Top each serving with dollop of whipped cream. Store covered in refrigerator.