“O My Ganache” Cherry Macaroon Torte

Chocolate-covered cherry flavors top an easy macaroon crust in a decadent dessert.

–

Save & Share

Servings 12

false

( 46 ) Ratings

46 Ratings

5 Stars 80%

4 Stars 11%

3 Stars

2 Stars

1 Stars

Member Reviews ( 8 )

304eff8d-ccf6-40de-bcfc-c18b4c09859c

Bake-Off® Contest 44, 2010

Dennis Deel

Wooster, Ohio

ingredients 8
Prep Time 30 min
Total Time 2 hr 15 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 1/4: cups whipping cream

2/3: cup Hershey’s® Special Dark® chocolate baking chips

1/3: cup Fisher® Chef’s Naturals® Blanched Slivered Almonds

1: cup flaked coconut

1: jar (12 oz) Smucker's® Cherry Preserves (1 cup)

1: cup sweetened dried cherries

1: tablespoon orange juice

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. In 1-quart saucepan, heat 1/2 cup of the whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate chips until smooth. Set aside.
2 In 8-inch skillet, cook almonds over medium heat 5 to 7 minutes, stirring frequently, until golden brown. Remove from heat; cool 5 minutes. Coarsely chop almonds.
3 In medium bowl, break up cookie dough. Mix in coconut with wooden spoon until well blended. Press dough evenly in bottom of 9-inch springform pan. Sprinkle with 1/4 cup of the almonds; lightly press into dough. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour.
4 Meanwhile, in blender or food processor, place preserves, cherries and orange juice. Cover; process with on-and-off pulses until blended. Set aside.
5 Spread cherry mixture over crust to within 1/2 inch of edge. Stir chocolate mixture with wire whisk; pour over cherry mixture, spreading to cover cherry mixture. Sprinkle with remaining almonds. Freeze 30 minutes until chocolate is firm.
6 Meanwhile, in small bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until soft peaks form. Run sharp knife around edge of torte to loosen. Remove side of pan. To serve, cut into 12 wedges. Top each serving with dollop of whipped cream. Store covered in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 11g, 11% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 30mg; 30%;
Sodium: 160mg; 160%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 2g 2% Sugars 46g 46% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

TyAnn

report Posted Mar. 31, 2010 8:43 PM

Great guy, great recipe.

WVRosemary

report Posted Feb. 8, 2010 10:11 AM

The sweet & tart balance well for my taste! yummy!

tj06

report Posted Feb. 6, 2010 11:37 AM

Liked it but next time want to try apricot preserves, dried apricots, white chocolate.

jonsi

report Posted Jan. 30, 2010 3:11 PM

Interesting that so many of the 5-star ratings came from people who hadn't even tried the recipe - they made comments such as "can't wait to try this". The cherry mixture was way too tart although, overall, the torte was VERY sweet, heavy, and rich. My husband wouldn't even finish his serving.