Chocolate Cherry Heart Recipe - Cooking Index
Chocolate Cherry Heart Recipe - Cooking Index
| 1 | Refrigerated pie crusts | |
| 1 | Cream cheese - softened | |
| 1 cup | 198g / 7oz | Confectioners' sugar |
| 1 teaspoon | 5ml | Almond extract |
| 1/2 cup | 118ml | Whipping cream |
| 2/3 cup | 157ml | Hot fudge ice cream topping |
| 1 | Cherry filling and topping |
Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.
If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork.
Bake in a preheated 450 degree oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust.
Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth.
Add whipping cream and beat until thickened.
To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator.
Source:
Mapie, Duchess of Toulouse Lautrec
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