| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sun-dried cherries |
| 3/4 |
c |
Kirsch, cherry brandy |
| 2 |
T |
Maraschino cherry juice |
|
|
One orange, Zest of |
| 8 |
oz |
Semisweet chocolate, finely |
|
|
chopped |
| 1 |
c |
2 sticks unsalted butter |
|
|
cut into 1/2 inch pieces |
| 3/4 |
c |
Whole blanched almonds |
| 6 |
|
Eggs |
| 2/3 |
c |
Granulated sugar |
|
|
SWEETENED WHIPPED CREAM |
| 1 |
c |
Heavy cream |
| 2 |
T |
Superfine sugar |
| 1/2 |
t |
Vanilla extract |
|
|
Chocolate-dipped cherries |
|
|
Shaved chocolate |
INSTRUCTIONS
GARNISH:
Macerate the cherries: 1.In a non-corrosive medium saucepan place the
cherries, kirsch, cherry juice and orange zest. Bring to a simmer over
medium-high heat. Remove from the heat and let sit at least 1 hour.
Make the chocolate cherry torte: 1.Position a rack in the center of
the oven and preheat to 350 degrees F. Lightly butter a 10" cake pan
and line the bottom of the pan with parchment paper. Set aside. 2.Melt
the chocolate with the butter according to the directions in the
Chocolate Melting Tips. Set aside. 3.Place the almonds in a food
processor fitted with the metal blade. Process until finely chopped.
Set aside. 4.In a 4 1/2-quart bowl of a heavy-duty electric mixer
using the wire whip attachment beat the eggs and sugar until the
mixture is pale and forms a ribbon when the whip is lifted. Using a
rubber spatula scrape down the bottom and sides of the bowl. Add the
chocolate/butter mixture, ground nuts and reserved soaked cherries
(including the juice). Mix until just combined. Scrape the batter into
the prepared pan. 5.Bake the torte 45 minutes to 1 hour or until a
toothpick inserted in the center comes out clean. Place the torte in
the refrigerator until chilled. The center will sink slightly. Invert
the cake onto a plate. Garnish the torte: 1.In a chilled medium bowl
using a hand-held electric mixer set at medium speed, beat the heavy
cream, sugar and vanilla until soft peaks form. Set aside in the
refrigerator until ready to use. 2.Place a slice of the torte on a
serving plate and top with a dollop of whipped cream. Garnish with
chocolate dipped cherries and shaved chocolate, if desired. Posted to
Bakery-Shoppe Digest V1 #182 by docden <docden@mnl.v-link.net> on Aug
06, 1997
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