Chocolate Cherry Valentine Torte
Make this delicious and moist chocolate cherry torte for your loved one at Valentine's Day!
Yield
16 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 1 ½ | cups |
sugar
divided |
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
buttermilk
|
|
| 21 | ounces |
cherry pie filling
chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 355 | ml |
sugar
divided |
|
| 296 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
buttermilk
|
|
| 606.9 | ml/g |
cherry pie filling
chilled |
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour three heart-shapedbaking pans or three 9-inch round baking pans.
In small bowl, beat egg whites until foamy; gradually add ½ cup sugar, beating until stiff peaks form.
Set aside.
In large bowl, stir together flour, remaining 1 cup sugar, cocoa.
Add oil, buttermilk and egg yolks; beat until smooth.
Gently fold egg whites into batter.
Pour about 1-2/3 cups batter into each prepared pan.
Bake 18 to 20 minutes or until cake springs back when touched lightly in center.
Cool 5 minutes; remove from pans to wire racks.
Bake remaining layer, if necessary. Cool 5 minutes; remove from pan to wire rack.
Cool completely.
