cherry-chocolate heart

Allow both crust pouches to stand at room temperature 15 to 20 minutes.

Remove one crust from pouch; unfold. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust.

Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide(see note), cut crust into heart shape. Generously prick heart crust with a fork. Bake in a preheated 450 degree oven for 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust. Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart shaped pie crust on serving plate; spread with ⅓ cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon ⅔ of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheeese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator. *note: To make pattern, cut a piece of paper into a heart shape about 10½ inches high and 10 inches wide.

Taste tempting flavors of hot fudge sauce and whiped cream pair up with cherries for a Valentines Day dessert that is guaranteed to melt hearts.

Serving Ideas : Valentines Day Recipe by:

Posted to recipelu-digest Volume 01 Number 621 by PLK1028 on Jan 28, 1998