On July 4th I went to The Berry Farm to pick some fresh red and black raspberries.
This place has great fruit and everything is chemical & pesticide free!
Freshly picked black raspberries! Half of these are destined to become dessert at our family dinner.
Next time I may have to try this jam recipe. This was posted on the back of the berry stand.
Or maybe the pie recipe will come next… this was painted on the door of the berry stand.
The above photo is the final result of my Independence Day dessert! I modified the “Cherry Glazed Chocolate Torte” recipe from Hershey’s 100th Anniversary: 100 Years of Hershey’s Favorites recipe book to suit the freshly picked berries I had on hand. And check out those amazing biscotti my sister got from Del Ponte’s Bakery!
I made the following torte recipe with modifications as noted below.
HERSHEY’S CHERRY GLAZED CHOCOLATE TORTE
(ie: Independence Day Raspberry Chocolate Torte)
1/2 cup (1 stick) butter, melted
1 cup sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup Hershey’s cocoa powder
1/4 tsp baking powder
1/2 tsp salt
Cream Layer (recipe follows)
1 can (21oz) cherry pie filling, divided (I made my own berry topping instead of using the pie filling – see below.)
Heat oven to 350*F. Grease bottom of 9-inch springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter into prepared pan. Bake 25-30 minutes or until cake is set. (Cake will be fudgey and will not test done.) Cool completely in pan on a wire rack. Prepare Cream Layer; spread over top of cake. Spread 1 cup cherry pie filling over Cream Layer; refridgerate 3 hours. With knife, loosen cake from side of pan; remove side of pan. Serve with remaining pie filling. Garnish as desired.
1 pkg (8oz) cream cheese, softened (I used the reduced fat version.)
1 cup powdered sugar
1 cup frozen non-dairy whipped topping, thawed (I substituted 1 cup dairy whipped cream.)
In small mixer bowl, beat cream cheese and powdered sugar until well blended. Fold in whipped topping.
TRACIE’S FRESH BERRY TOPPING
1 – 1 1/2 cup raspberries
1 – 2 tsp sugar (I added this because black raspberries are a bit more tart than red. If I used red raspberries I would not have added the sugar.)
Mix items in a small pot. Heat over med-low heat until berries cook down a little, for about 10 minutes or until desired consistency. (You still want good-sized berries, but sitting in a little sauce.
The torte was delicious! The perfect ratio of chocolate, berries and cream.
We ended the day with a walk down to the boardwalk to see the Asbury Park fireworks. We were a couple of towns down, but still had a decent view. As we were getting ready to leave we saw some of the Point Pleasant fireworks going off to the South.