Easy Cherry-Chocolate Cream Torte
Serves 6 to 8
It is always convenient to have some quick and easy dessert recipes. This cake is made with store-bought items that you can have on hand for a busy weeknight, but is equally delightful for unexpected company or a special occasion dinners. The recipe is based on a German Black Forest cake, using cherries, chocolate and whipped cream. The liqueur can be omitted if serving children. Although it calls for whipped topping, make your own whipped cream if you have time.
- 1 can (21 ounces) sweet cherry pie filling
- 6 tablespoons cherry liqueur, such as Kirsch
- 1 (10.75 ounces) frozen pound cake, thawed
- 1 package (8 ounces) frozen whipped topping, thawed
- 4 ounces semisweet or dark chocolate, finely shaved or chopped in processor
Place the pie filling in a small saucepan. Add 2 tablespoons of the liqueur. Heat over medium-high heat just until liquid enough to separate the cherries from the juice. Slice the pound cake horizontally into 3 equal layers. Sprinkle each layer with 2 tablespoons of the remaining liqueur. Place the bottom layer on a serving plate. Spread half of the cherry juices on top, then spread a layer of the whipped topping. Top with 1/3 of the cherries and sprinkle with 1/3 of the chocolate. Repeat with the next cake layer. Place the last slice of cake on top. Spread the top and the sides of the cake with the remaining whipped topping. Arrange the remaining cherries on top and sprinkle with the remaining chocolate. Refrigerate until serving.