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Torte: Maraschino Chocolate Amaretto Torte

Source of Recipe

Sysco


List of Ingredients

SYRUP
• 2/3 cup SYSCO Classic granulated sugar
• 1/3 cup water
• 1/3 cup almond-flavor liqueur
• FILLING
• 4 oz. SYSCO unsalted butter
• 1/3 cup maraschino cherry juice
• 16 oz. bittersweet chocolate, chopped
• 3 cups SYSCO Imperial heavy cream
• 2 cups SYSCO Classic maraschino cherries, chopped, drained
• 2 loaves pound cake (8x4x2-in.)
• ICING
• 1 cup coffee, brewed
• 1 lb., 8 oz. bittersweet chocolate, chopped
• 1 lb. SYSCO unsalted butter, chilled and cut in small cubes
• 24 SYSCO Natural mint sprigs
• 24 SYSCO Imperial maraschino cherries with stems



Recipe

To prepare syrup, bring sugar and water to boil; cool. Add liqueur and set aside.

To prepare filling, bring 4 oz. butter and maraschino juice to boil; remove from heat. Stir in 16 oz. chocolate until completely melted. Whip cream until stiff; fold in chopped cherries. Fold whipped cream mixture into chocolate mixture, a little at a time, until completely blended.

To assemble, slice each pound cake horizontally into four equal slices; brush each slice with almond- flavored syrup. Spread bottom layer of each cake with 1/3 of filling; top with second layer. Continue filling and layering second and third slices of cakes. Top with last slice of each cake. Gently press layers together. Straighten sides of both cakes and refrigerate at least 30 minutes.

To prepare icing, heat coffee and 1 lb., 8 oz. chocolate until chocolate melts completely. Gradually mix 1 lb. chilled butter into warm chocolate mixture and stir until blended. Cool completely before spreading on entire surface of each torte. Decorate tops with mint and stemmed maraschino cherries.