Valentine's Day Cherry Torte |
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A light, creamy dessert that is not overly sweet.
| 2 - 3 oz. pkgs lady fingers | 2 cups of whipping cream |
| 2 oz. semi-sweet chocolate, melted | 1 tsp. vanilla |
| 1/3 cup Grand Marnier or dark rum | 3 oz. semi-sweet chocolate, chopped |
| 1-8oz. pkg cream cheese, room temperature | 1/2 cup chopped, toasted almonds |
| 2/3 cup powdered sugar | 1-21 oz. can sweet cherry pie filling |
Generously grease bottom and sides of a 9" spring form pan. Figure out how many lady fingers it will take to go around the sides of the pan. Dip 1" of the top of each whole lady finger that is going to be going around the sides of the pan in the melted chocolate and press against the sides of the pan. Split the rest of the lady fingers and put a layer in the bottom of the pan with rounded side down. Brush lightly with some of the Grand Marnier or rum. In a small bowl or food processor, cream the cream cheese. Add the powdered sugar and mix well to dissolve. In a large mixing bowl beat the whipping cream until stiff peaks, adding the vanilla. Fold in the cream cheese mixture with a whisk, adding chocolate and nuts. Put half of the mixture in pan, pour directly into the center of the pan. Using the rest of the lady fingers, brush with Grand Marnier and put down another layer. Add the rest of the cream mixture, smoothing the top. Carefully spread on the pie filling. Cover and chill overnight.** A few hours before serving, spread with the cherry pie filling. Garnish with white chocolate curls. Serves 10 to 12 of your sweetest friends.
**Bing cherry pie filling may also be used.