Cherry Cassata Torte

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4.0 by 16 people

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  • Makes: 12 servings
  • Prep: 45 mins
  • Chill: 6 mins
  • Cool: 1 hr 30 mins

Cherry Cassata Torte

Directions

  1. Preheat oven to 350 degrees F. Using a serrated knife, cut pound cake into ten 1/2-inch slices. Drizzle slices with kirsch. Arrange some of the cake around side of a 9-inch springform pan. Arrange remaining cake on bottom of pan, cutting to fit; set aside.
  2. For filling, in a large bowl combine cream cheese, ricotta cheese, the 3/4 cup sugar, and flour. Beat with an electric mixer on medium speed until smooth. Add eggs; beat just until combined. Stir in 1/4 cup of the chopped chocolate pieces, 1/3 cup of the almonds, and the dried cherries. Pour into cake-lined pan, spreading evenly.
  3. Bake for 35 to 40 minutes or until a 1-1/2-inch area around outside edge appears set and center appears nearly set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a knife, loosen edge of torte from side of pan. Remove side of pan; cool on rack for 1 hour. Cover loosely and chill for 6 to 24 hours.
  4. To serve, in a medium microwave-safe bowl microwave 1/3 cup of the cream, uncovered, on 100-percent power (high) for 30 to 60 seconds or until bubbly. Stir in remaining chocolate until melted. Spoon over top of cake. Sprinkle with remaining almonds.

From the Test Kitchen

*

If you prefer, substitute a mixture of 2 tablespoons melted strawberry jam and 1 tablespoon vanilla for the kirsch.

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Nutrition Facts (Cherry Cassata Torte)

  • Per serving:
  • 624 kcal ,
  • 43 g fat
  • (23 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 174 mg chol. ,
  • 217 mg sodium ,
  • 50 g carb. ,
  • 3 g fiber ,
  • 38 g sugar ,
  • 12 g pro.
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