Chocolate Cherry Torte

Directions

Prepare Dried Cherry Filling:

In small saucepan, combine dried cherries, water, and 2 tablespoons sugar. Beat mixture to boiling over high heat; reduce heat to low and simmer cherries until soft and liquid is reduced by half.

Remove from heat and transfer half of cherry mixture to blender or food processor fitted with chopping blade; process until a chunky purée forms.

Return puréed mixture to saucepan with remaining dried cherry mixture; add cornstarch and stir until well blended.

Heat mixture to boiling, stirring constantly; cook until thickened. Remove from heat and stir in 1 tablespoon Marsala and the lemon juice.

Cool to room temperature.

Prepare Coffee Syrup:

Combine coffee with remaining tablespoon sugar and 2 tablespoons Marsala; set aside.

Prepare Chocolate Cake:

In small bowl, stir boiling water and cocoa until smooth; set aside to cool to room temperature. Heat oven to 350℉ (180℃).

Grease a 15½ by 15½-inch jelly-roll pan and line with waxed paper; grease and flour paper.

In large bowl, with electric mixer at medium speed, beat sugar and shortening until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled cocoa mixture.

Into small bowl, sift flour, salt, baking powder, and baking soda. Add flour mixture to shortening mixture alternately with buttermilk, beating until batter is smooth.

Spread batter evenly in prepared pan and bake 18 to 20 minutes or until center springs back when gently pressed.

Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack, remove waxed paper, and cool cake completely.

Prepare Cream-Cheese Filling:

In large bowl, with electric mixer at medium speed, beat cream cheese and confectioners’ sugar 2 minutes.

In small bowl, beat cream until soft peaks form; fold whipped cream into cream-cheese mixture just until blended. (Do not over-mix.)