I set out to bake a traditional Opera Torte, but I ended up getting distracted and took off in an entirely different flavor direction. In the end I created this Blackberry Opera Torte (which I have named the Diva Cake) and I’m not sure I’ll ever go back.
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Flourless chocolate torte is a long-standing tradition on Passover. I have made several variations, but this one is far and away the most popular. It is made of several layers of a flourless chocolate-almond cake and bittersweet ganache. I make the whole thing without dairy, for those who keep to kosher laws, and you’ll never know the difference. It is one of the few times I use margarine and cream substitute and I promise it is absolutely divine.
The flourless chocolate torte can be prepared in advance, wrapped well and refrigerator for a few days or frozen for a couple of weeks. This leaves you with less work to be done on Passover. Just decorate with some fresh berries and enjoy a slice of rich, chocolatey goodness after your dinner.
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This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it’s RUSTIC. All of the components of the classic German torte without the fuss. This cherry chocolate cake has layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser (“cherry water,” or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making and yet this cake is often cloyingly sweet, overly fussy and conjures images from my 1970s childhood. Honestly, the version I remember was probably made with Cool Whip, Maraschino cherries and a cake from a box. Don’t get me wrong, that was just fine with me when I was 13. But, now my taste buds always cringe a bit at the thought of those Day-Glo-red cherries, a frozen whipped topping, that tastes like anything but cream, and the cake from a box just can’t compete with my Devil’s food recipe. The swoon worthy homemade version is super fast and easy to put together.
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A layer of raspberry jam is spread between a rich, buttery, hazelnut cookie dough. The crisscrossed lattice top is the signature design of what may be the oldest recorded pastry; the Linzer Torte. It was developed in Linz, Austria around the year 1650 and has been made much the same way ever since. Why fix it, if it is perfect just as it is. However, I can rarely leave things as they are, so I made them in bite sized portions.
There is a version of this same dessert in England and they call them Jam Biscuits. Today, after watching the Royal Wedding I think it fitting that we bake something British, even if they originated elsewhere. Check out the Linzer Cookie I made for the Cooking Channel blog, same ingredients, different look!
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