For Assembling the Torte

Name: For Assembling the Torte
Cuisine: German
Ingredients: Semi-sweet or dark baking chocolate or European chocolate bar, 70% cocoa, good quality; Semi-sweet or dark baking chocolate or European chocolate bar, 70% cocoa, good quality; Semi-sweet or dark baking chocolate or European chocolate bar, 70% cocoa, good quality; For jelly mixture (to spread over Mürbeteig):; 7 ounces raspberry jelly or red currant jelly; 7 ounces raspberry jelly or red currant jelly; 1 tablespoon kirschwasser; For drizzling over chocolate cake:; 1 to 2 jiggers kirschwasser; 8 maraschino cherries or other cherries of choice; 8 maraschino cherries or other cherries of choice; Semi-sweet or dark baking chocolate or European chocolate bar, 70% cocoa, good quality

Preparation info

Difficulty
Easy

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Ingredients

Ingredients for Assembling the Torte

For jelly mixture (to spread over Mürbeteig):
7 ounces raspberry jelly or red currant jelly
1

Europe
Germany
Cake
Vegan
Gluten-free

Method

Directions for Assembling the Torte

Place the Mürbeteig on a serving plate. Mix the jelly with the kirschwasser and spread over the Mürbeteig. Lightly oil the springform rim or mousse cake ring with a bland-tasting oil like canola oil and wipe off excess. Place the rim or ring around the Mürbeteig (see