CHOCOLATE CHERRY TORTE 02 - COUNTRY LIVING

      Title: CHOCOLATE CHERRY TORTE 02 - COUNTRY LIVING
  Categories: Holidays, Desserts, Cakes, Torte
       Yield: 10 Servings
  
            Part two
  
   7. To assemble torte, using the bottom of a 9 by 5-inch loaf pan as a
   pattern, cut chocolate cake into three 9 by 5-inch rectangles; use
   leftover cake trimmings for snacking. Line the inside of the loaf pan
   with plastic wrap, allowing 2 inches to extend over the sides so
   assembled torte can be easily removed from pan.
   
   8. Place one cake rectangle in bottom of pan; brush generously with
   some Coffee Syrup. Spread half of cheese filling on top of cake in
   pan. Place another cake rectangle atop filling; brush with Coffee
   Syrup and top with cherry filling. Place remaining cake atop cherry
   filling; brush with remaining Coffee Syrup and top with remaining
   cheese filling, spreading smoothly as this will be top of torte.
   Cover torte with overhanging plastic wrap and refrigerate at least 4
   hours or overnight. Prepare Chocolate Meringue Twigs.
   
   9. To serve, remove torte from pan by pulling up plastic wrap on all
   sides. Place torte on serving plate and gently pull plastic wrap to
   remove from underneath. Gently press flat sides of chocolate twigs
   upright onto sides of torte to cover completely. If desired, tie
   ribbon around sides of torte, ending in a bow in the center of one
   long side. Top torte with fresh cherries, if desired, and serve. Or
   refrigerate up to 2 hours before serving. (Twigs will eventually
   soften with refrigeration.)
   
   Chocolate Meringue Twigs: Heat oven to 275'F. Line 2 large baking
   sheets with parchment paper (if not available, use aluminum foil and
   grease lightly). Place 1/2 C sugar and 2 large egg whites in
   medium-size bowl. Set the bowl in a larger bowl of very hot, not
   boiling, water. With portable electric mixer at high speed, beat
   mixture until thick and nearly double in volume. Remove bowl from hot
   water and continue beating egg whites until very stiff peaks
   form-about 4 minutes. Sift 2 T unsweetened cocoa powder over meringue
   and fold in until blended. Transfer chocolate meringue to pastry bag
   fitted with a 3/8-inch round tip. Making narrow rows, pipe 3 to
   4-inch long "twigs" of meringue onto baking sheets. Bake meringue
   twigs 1 1/2 hours or until dry and firm. Cool twigs completely on
   baking sheets on wire racks. Meanwhile, melt 1 1/2 oz bittersweet
   chocolate in microwave or in bowl set over simmering water. Dip fork
   in melted chocolate and quickly move it back and forth across twigs,
   creating thin chocolate stripes. Refrigerate twigs just until
   chocolate stripes harden-about 5 minutes. Gently remove twigs from
   parchment and store in airtight container, unrefrigerated, until
   ready to use.
   
   Note: Dried cherries are available by mail from American Spoon Foods,
   1668 Clarion Ave., P.O. Box 566, Petosky, Mich. 49770-0566; (800)
   222-5886.
   
   Country Living/December/92 Scanned & fixed by Di Pahl &
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