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Chocolate and Cherries Fudge Torte

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SKILL LEVEL : intermediate

  Amount Per Serving % DV *
Calories490
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium240 mg10% DV
Total Carbohydrates61 g20% DV
Dietary Fiber1.0 g4% DV
Sugars38 g
Protein5 g
Vitamin A15% DV
Vitamin C4% DV
Calcium0 mg6% DV
Iron10% DV
  Amount Per Serving % DV *
Calories490
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium240 mg10% DV
Total Carbohydrates61 g20% DV
Dietary Fiber1.0 g4% DV
Sugars38 g
Protein5 g
Vitamin A15% DV
Vitamin C4% DV
Calcium0 mg6% DV
Iron10% DV
  • 1 teaspoon vanilla extract
  • 1/2 cup butter or margarine (1 stick) , melted
  • 1/2 cup whipping cream chilled
  • 1 can cherry pie filling (21 oz.) , chilled
  • 1-3/4 cups HERSHEY'S MINI KISSES Brand Milk Chocolates (10-oz. pkg.)
  • 1-1/4 cups granulated sugar
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 package cream cheese (8 oz.) , softened
  • 1/2 cup HERSHEY'S Cocoa
  • 2/3 cup all-purpose flour

  • 1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan, or line 9-inch round cake pan with foil; grease bottom of foil.
  • 2. Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.
  • 3. Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.
  • 4. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate several hours or until set. With knife loosen cake from side of pan; remove side of pan. (Or, lift torte out of pan, using foil; remove foil.).
  • 5. Just before serving, put chocolates in 6-inch-wide heart outline in center of cake. Fill heart shape with cherries from pie filling; put chocolates all around outside edge. Serve cold, cut into wedges, with remaining pie filling. Cover; refrigerate leftover dessert. 12 servings.

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