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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Cherry pie filling and a melted chocolate drizzle tastefully top a rich, fudgy cake in this elegant dessert from our home economists. Ingredients:
1-1/4 cups chocolate wafer crumbs |
1/4 cup sugar |
1/4 cup butter, melted |
filling: |
1/2 cup butter |
6 ounces semisweet chocolate, chopped |
3 eggs |
2/3 cup sugar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
2/3 cup king arthur unbleached all-purpose flour |
topping: |
1 can (21 ounces) cherry pie filling |
2 ounces semisweet chocolate, chopped |
1 tablespoon heavy whipping cream |
Directions:
1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom.
2. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
3. In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.
4. Pour into crust; spread evenly. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Spread pie filling over the top.
5. In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set. Yield: 12 servings.
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