CHOCOLATE CHERRY FILLING RECIPES

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CHOCOLATE CHERRY CAKE RECIPE: HOW TO MAKE IT



Chocolate Cherry Cake Recipe: How to Make It image

This is a very quick and easy cake to make. It is fancy enough to serve to guests.—Lois Valley, Morgan Hill, California

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 20 servings.

Number Of Ingredients 10

CAKE:
1 package chocolate fudge cake mix (regular size)
1 can (21 ounces) cherry pie filling
2 large eggs, beaten
1 teaspoon almond extract
FROSTING:
1 cup sugar
1/3 cup whole milk
5 tablespoons butter, cubed
1 cup semisweet chocolate chips

Steps:

  • In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHERRY AND DARK CHOCOLATE CROSTATA RECIPE | BON APPéTIT



Cherry and Dark Chocolate Crostata Recipe | Bon Appétit image

Paired with a glass of amaro, this rich yet bright tart is the ultimate end to any meal.

Provided by Stefano Secchi

Yield 8 servings

Number Of Ingredients 17

2 cups (250 g) Italian 00 flour or all-purpose flour
½ cup (100 g) granulated sugar
1 tsp. finely grated lemon zest
1 tsp. baking powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
11 Tbsp. chilled unsalted butter, cut into small pieces
1 large egg
1 large egg yolk
½ tsp. vanilla extract
3⅓ cups fresh (or frozen) sweet cherries (about 20 oz.), pitted
3 Tbsp. fresh lemon juice
2 tsp. cornstarch
Big pinch of kosher salt
⅓ cup (67 g) sugar, plus more for sprinkling
2 oz. dark chocolate (at least 70% cacao), coarsely chopped
1 large egg, beaten to blend
A 9"- or 10"-diameter tart pan with removable bottom

Steps:

  • Pulse flour, sugar, lemon zest, baking powder, and salt in a food processor to combine. Add butter and pulse until mixture is the consistency of wet sand. Add egg, egg yolk, and vanilla and pulse again to combine. The mixture should still look crumbly but hold together when squeezed in your hand. Turn out onto a surface and smash and pat into a flat disk. Wrap in plastic and chill at least 1 hour. Do ahead: Dough can be made 2 days ahead. Keep chilled.
  • Cook cherries, lemon juice, cornstarch, salt, and ⅓ cup (67 g) sugar in a medium saucepan over medium heat, stirring occasionally, until cherries have burst but still have some body and juices have thickened, 6–8 minutes. Let cool at least 15 minutes.
  • Place a rack in middle of oven; preheat to 350°. Roll out dough to about ¼" thick. Transfer to tart pan; lift up dough, allowing it to slump into corners, then press lightly into pan. Trim excess so dough is flush with rim. Set extra dough aside.
  • Scatter chocolate across crust, then top with filling. Reroll reserved dough; cut into strips or cut out into other shapes. Use strips to make a lattice top or decorate with shapes as desired. Brush dough with egg and sprinkle with sugar. Bake until golden brown, 20–25 minutes. Let cool at least 15 minutes to let filling set. Do ahead: Filling can be made 1 day ahead; cover and chill. Crostata can be baked 4 days ahead; let cool completely. Store covered at room temperature.

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CHERRY AND DARK CHOCOLATE CROSTATA RECIPE | BON APPéTIT
Paired with a glass of amaro, this rich yet bright tart is the ultimate end to any meal.
From bonappetit.com
Reviews 4.3
  • Scatter chocolate across crust, then top with filling. Reroll reserved dough; cut into strips or cut out into other shapes. Use strips to make a lattice top or decorate with shapes as desired. Brush dough with egg and sprinkle with sugar. Bake until golden brown, 20–25 minutes. Let cool at least 15 minutes to let filling set. Do ahead: Filling can be made 1 day ahead; cover and chill. Crostata can be baked 4 days ahead; let cool completely. Store covered at room temperature.
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