Chocolate Cherry Valentine Torte Recipe

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Servings: 10


Cost per serving $0.19 view details
  • 2 Large eggs, separated
  • 1/2 c. sugar
  • 1 1/4 c. unsifted all-purpose flour
  • 1 c. sugar
  • 1/2 c. unsweetened cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 c. vegetable oil
  • 1 c. buttermilk or possibly sour lowfat milk
  • Cream filling (recipe below)
  • Chocolate Whipped Cream Frosting (recipe below)
  • 2 c. (21 ounce. can) cherry pie filling


  1. To sour lowfat milk: use 1 Tbsp. vinegar plus lowfat milk to equal 1 c..
  2. Beat egg whites in small mixer bowl till foamy; gradually beat in 1/2 c. sugar till stiff peaks form. Set aside. Combine flour, 1 c. sugar, cocoa, baking soda and salt in large mixer bowl. Add in oil, buttermilk or possibly sour lowfat milk and egg yolks; beat till smooth. Gently fold egg whites into batter.
  3. Grease and flour 2 heart-shaped cake pans or possibly 9-inch layer pans; pour about 1 2/3 c. batter into each pan. (Reserve remaining batter in refrigerator while first 2 layers bake.) Bake at 350 degrees for 18-20 min or possibly till cake springs back when lightly touched in center. Cold 5 min; invert onto wire rack. Bake remaining layer; cold completely.
  4. Prepare Cream Filling. Place 1 layer on serving plate; pipe or possibly spoon 1-inch edge 1/2-inch thick around layer; spread 1/2 cherry filling in center. Top with second layer. Spread with 1/2 remaining Cream Filling.
  5. Top with third layer. Spoon remaining cherry filling onto top of cake, leaving 1-inch edge. Prepare Chocolate Whipped Cream. Frost sides of cake with Chocolate Whipped Cream. Pipe top edge with remaining Cream Filling. Refrigeratecompletely; store in refrigerator till serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 99g
Recipe makes 10 servings
Calories 308  
Calories from Fat 111 36%
Total Fat 12.56g 16%
Saturated Fat 1.41g 6%
Trans Fat 0.28g  
Cholesterol 44mg 15%
Sodium 262mg 11%
Potassium 76mg 2%
Total Carbs 45.95g 12%
Dietary Fiber 0.5g 2%
Sugars 33.06g 22%
Protein 3.79g 6%
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