| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 1 | lb | Frozen unsweetened cherries |
| thawed | ||
| 1/4 | c | Kirsch |
| 1/4 | c | about morello cherry syrup |
| available at specialty | ||
| foods stores or sour | ||
| cherry syrup | ||
| 8 1/2 | oz | Chocolate wafer cookies |
| 6 | T | Well-chilled butter, cut |
| into 1/2-inch pieces | ||
| 1 1/2 | c | Whipping cream |
| 12 | oz | Semisweet chocolate |
| coarsely chopped | ||
| 16 | oz | Cream cheese, room |
| temperature | ||
| 3/4 | c | Sugar |
| 4 | Eggs, room temperature | |
| 1 | t | Vanilla |
| 1 | c | Whipping cream, well-chilled |
| I use heavy whipping | ||
| cream | ||
| 2 | T | Sugar |
| 1 | T | Kirsch |
| Chocolate curls, optional |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT For topping: Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.) For crust: Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes. For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days. Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 746
Calories From Fat: 464
Total Fat: 53.6g
Cholesterol: 200.3mg
Sodium: 361.5mg
Potassium: 231.4mg
Carbohydrates: 64.7g
Fiber: 3.6g
Sugar: 30.4g
Protein: 9.6g