O My Ganache Cherry Macaroon Torte Recipes

BROWNIE GANACHE TORTE

Brownie Ganache Torte image

Provided by Food Network

Categories dessert

Time 2h

Yield 16 servings

Number Of Ingredients 18

Ingredients

Crisco® Butter No-Stick Cooking Spray
CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup almond toffee bits
1 tbsp. brown sugar
1/4 cup butter, melted
CHOCOLATE LAYER:
1/2 cup heavy cream
1 tbsp. strong brewed FOLGER'S®
1 cup (6 oz. pkg.) semi-sweet chocolate chips
FILLING:
1 (19.5 oz.) pkg. Pillsbury® Classic Traditional Fudge Brownie
6 tbsps. butter, melted
3 tbsps. water
3 large egg whites
1/2 cup chopped slivered almonds, toasted*
TOPPING:
Unsweetened whipped cream (optional)

Steps:

SPRAY bottom only of 10-inch springform pan with no-stick cooking spray. Mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter in medium bowl with fork until crumbs are coated. Press in bottom of buttered pan.
HEAT heavy cream in 1-quart saucepan over medium-low heat until hot. Stir in coffee. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwave-safe bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
HEAT oven to 325 degrees F. Mix brownie mix, 6 tablespoons melted butter and water in large bowl; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture; beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy).
REMOVE crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.
BAKE 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE. Cool on wire rack 2 hours.
RUN knife around side of pan; remove side. Microwave reserved chocolate mixture on HIGH (100% power) 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. Top individual servings with unsweetened whipped cream, if desired.
Tip: To toast chopped almonds, spread on cookie sheet; bake at 325 degrees F. for 6 to 8 minutes, stirring once, until light golden brown.

GANACHE FOR ALMOND MACAROONS

Ganache for Almond Macaroons image

This rich ganache recipe comes from John Barricelli's "SoNo Baking Company Cookbook," and it's part of his recipe for Chocolate-Filled Almond Macaroons.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes about 7 cups

Number Of Ingredients 6

Ingredients

1 pound semisweet chocolate, very finely chopped
1 pound bittersweet chocolate, very finely chopped
4 cups heavy cream
1/4 cup honey
1/2 teaspoon coarse salt
1 vanilla bean, halved lengthwise, or 1 tablespoon pure vanilla extract

Steps:

Place both chocolates in a large heatproof bowl; set aside.
In a medium saucepan, mix together cream, honey, and salt. Scrape the vanilla bean seeds into saucepan and add vanilla bean, if using. Bring mixture to a boil over medium heat. Pour over chocolate and let stand until chocolate is melted, about 5 minutes; whisk until smooth.
Strain chocolate mixture through a fine mesh sieve, discarding solids. Stir in vanilla extract, if using. Cover with plastic wrap and let stand at room temperature until ganache stiffens, at least 6 hours and up to overnight.

CHOCOLATE CHERRY TORTE

Chocolate Cherry Torte image

Mom has made this sweet treat for years. Since she knows how much my sister and I like it, she's still happy to serve this torte when we're home for a meal. The chocolate-covered graham cracker crust and fluffy filling are extra-special.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12-16 servings.

Number Of Ingredients 7

Ingredients

56 chocolate-covered graham cracker cookies, (about 1 pound) crushed
1 cup butter, melted
2 envelopes whipped topping mix (Dream Whip)
1 cup cold milk
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
2 cans (21 ounces each) cherry pie filling

Steps:

Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside. , In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth. , Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving.

Nutrition Facts : Calories 367 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

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