| 1 | To assemble torte, using the bottom of a 9 by 5-inch loaf pan as a pattern, cut chocolate cake into three 9 by 5-inch rectangles; use leftover cake trimmings for snacking. |
| 2 | Line the inside of the loaf pan with plastic wrap, allowing 2 inches to extend over the sides so assembled torte can be easily removed from pan. |
| 3 | Place one cake rectangle in bottom of pan; brush generously with some coffee syrup. |
| 4 | Spread half of cheese filling on top of cake in pan. |
| 5 | Place another cake rectangle atop filling; brush with coffee syrup and top with cherry filling. |
| 6 | Place remaining cake atop cherry filling; brush with remaining coffee syrup and top with remaining cheese filling, spreading smoothly as this will be top of torte. |
| 7 | Cover torte with overhanging plastic wrap and refrigerate at least 4 hours or overnight. |
| 8 | Prepare chocolate meringue twigs. |
| 9 | To serve, remove torte from pan by pulling up plastic wrap on all sides. |
| 10 | Place torte on serving plate and gently pull plastic wrap to remove from underneath. |
| 11 | Gently press flat sides of chocolate twigs upright onto sides of torte to cover completely. |
| 12 | If desired, tie ribbon around sides of torte, ending in a bow in the center of one long side. |
| 13 | Top torte with fresh cherries, if desired, and serve. |
| 14 | Or refrigerate up to 2 hours before serving. |
| 15 | (twigs will eventually soften with refrigeration). |
| 16 | Chocolate meringue twigs: heat oven to 275°F. |
| 17 | Line 2 large baking sheets with parchment paper (if not available, use aluminum foil and grease lightly). |
| 18 | Place ?c sugar and 2 large egg whites in medium-size bowl. |
| 19 | Set the bowl in a larger bowl of very hot, not boiling, water. |
| 20 | With portable electric mixer at high speed, beat mixture until thick and nearly double in volume. |
| 21 | Remove bowl from hot water and continue beating egg whites until very stiff peaks form-about 4 minutes. |
| 22 | Sift 2 t unsweetened cocoa powder over meringue and fold in until blended. |
| 23 | Transfer chocolate meringue to pastry bag fitted with a 3/8-inch round tip. |
| 24 | Making narrow rows, pipe 3 to 4-inch long "twigs" of meringue onto baking sheets. |
| 25 | Bake meringue twigs 1 ?hours or until dry and firm. |
| 26 | Cool twigs completely on baking sheets on wire racks. |
| 27 | Meanwhile, melt 1 ?oz bittersweet chocolate in microwave or in bowl set over simmering water. |
| 28 | Dip fork in melted chocolate and quickly move it back and forth across twigs, creating thin chocolate stripes. |
| 29 | Refrigerate twigs just until chocolate stripes harden-about 5 minutes. |
| 30 | Gently remove twigs from parchment and store in airtight container, unrefrigerated, until ready to use. |
| 31 | Note: dried cherries are available by mail from american spoon foods, 1668 clarion ave., p.o. |
| 32 | Box 566, petosky, mich. |
| 33 | 49770-0566; (800) 222-588Country living/december/92 scanned & fixed by di pahl & |
