---------- Recipe via Meal-Master (tm) v8.02
       Title: Chocolate Cherry Torte 02 - Country Living
  Categories: .cl, 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
   & <gg>