What really puts this dessert over the top is the whipped cream and mascarpone frosting. OMG! It is to-die-for. I could eat it by the spoonfuls. This torte can be made a day in advance and frosted right before serving. This is definitely going to be on our holiday table!
The folks at White Lily want to give one Plain Chicken reader the opportunity to try all of their new flours! They are really great flours! You need to try them! I love them!!
The Prize Pack includes:
-White Lily tote bag
-Enriched All Purpose Wheat Flour and Red Grape Seed Flour Blend, Non-GMO
-Enriched All Purpose Wheat Flour
-Enriched All Purpose Wheat Flour and White Grape Seed Flour Blend, Non-GMO
-3 flour sacks (only one pictured here)
-White Lily notebook
Use the PromoSimple widget below to enter:
The giveaway ends on Monday, November 9th at 11:59PM CST.
The winner will be notified via email and has 48 hours to respond.
If the winner does not respond within 48 hours, a new winner may be selected.
Chocolate Cherry Torte
recipe courtesy of White Lily
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2/3 cup White Lily® All Purpose Wheat Flour & Red Grape Seed Flour Blend
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold heavy cream
- 3/4 cup powdered sugar
- 1/4 teaspoon almond extract
- 1 (8 oz.) container mascarpone cheese, softened
- 1 (15 oz.) can pitted sour or tart cherries, drained
- Grated semi-sweet chocolate, chocolate curls or toasted sliced almonds (optional)
Preheat oven to 350°F. Coat bottom of 9-inch springform pan with no-stick cooking spray.
Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until blended. Beat in eggs. Stir together flour, cocoa, baking powder and salt in small bowl. Gradually add to creamed mixture, beating until well blended. Spread evenly in prepared pan.
Bake 25 to 30 minutes or until cake is set in center. (Cake will not test done with toothpick.) Cool completely in pan on wire rack.
Beat cream, powdered sugar and almond extract in medium bowl with electric mixer on medium-high speed until soft peaks form. Beat in mascarpone cheese until blended. Spread over cake in pan.
Chill several hours. Remove sides of pan. Arrange cherries over cream layer. Garnish with chocolate, if desired.
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