Ingredients for Sour Cherry Chocolate Torte
- Tart Red Cherries
- Semisweet Chocolate
- ½ cup sliced almonds
- ½ cup (1 stick) unsalted butter, softened
- Vanilla Extract
- Almond Extract
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
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How to Make Sour Cherry Chocolate Torte
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the sour cherries and chopped almonds.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the torte cool in the pan for 10 minutes before releasing the sides of the springform pan. Let it cool completely on a wire rack.
- Once cooled, dust with powdered sugar (optional). Serve warm or at room temperature with freshly whipped cream.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
119g
Fat
125g
Carbs
17g
