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Chocolate Cherry Torte
Ingredients:
3/4 cup cocoa6 tablespoons butter1 cup espresso or strong coffee, brewed8 ounces Chukar® Tart Dried Cherries2 cups all purpose flour1 1/2 teaspoons baking soda2 cups sugar1/2 cup buttermilk2 eggs1 teaspoon vanilla1/2 teaspoon salt
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Directions:
Cover dried cherries with hot water in bowl and let stand 10 minutes or until softened. Drain well. Melt butter in espresso, add cocoa and stir until smooth. Mix flour, baking soda, salt and sugar. Transfer cocoa mix to large bowl. Add flour mixture, alternating with the buttermilk. Mix gently, but well. Add eggs and vanilla and mix until smooth. Fold in dried cherries. Pour into two 2 x 9 inch greased and floured pans. Bake in a preheated 375 degree oven for 25-30 minutes. Serve with whipped cream and crown with Red Sour Cherry Preserve & Topping.
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