| 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 |
tb |
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 |
ts |
Vanilla |
| 1 |
c |
Whipping cream; well-chilled (I use heavy whipping cream) |
| 2 |
tb |
Sugar |
| 1 |
tb |
Kirsch |
|
|
Chocolate curls (optional) |
INSTRUCTIONS
CHERRY TOPPING
CHOCOLATE CRUST
CHOCOLATE FILLING
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.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”