| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
French |
Dessert |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh -or- |
| 30 |
oz |
Canned dark; pitted cherries |
| 1/2 |
c |
Sugar |
| 1 |
c |
Water |
| 1/4 |
c |
Kirsch |
| 6 |
oz |
Each of hazlenuts (filberts) and blanched almonds; finely chopped |
| 2 |
tb |
Cocoa powder |
| 2 |
oz |
Unsweetened chocolate; grated |
| 10 |
|
Eggs; separated |
| 1 |
c |
Sugar |
|
|
Marinated cherries |
| 4 |
oz |
Semisweet chocolate |
| 4 |
c |
Heavy (whipping) cream |
| 3 |
tb |
Kirsch |
| 1/4 |
c |
Confectioners sugar |
INSTRUCTIONS
MARINATED CHERRIES
CAKE
FILLING
Marinated cherries: If using canned cherries, drain. Save the liquid for
another use. Bring the sugar and water to a boil over medium heat, stirring
until the sugar is dissolved. Let cook for 3 minutes. Stir in the Kirsch.
Add the cherries and marinate overnight. Cake: Mix together the nuts, cocoa
powder, and grated chocolate. Set aside. With an electric mixer or wire
whisk, beat the 10 egg whites with 1/2 cup sugar to the stiff peak stage.
Set aside. In a large mixing bowl, beat the 10 egg yolks and the remaining
1/2 cup sugar until the mixture forms ribbons when the beaters or whisk is
raised. Gently fold the egg whites and nuts, 1/3 at a time, into the egg
yolk mixture. Do not over mix. Divide the batter between two 9-inch cake
pans (springform recommended) that have been greased and floured or lined
with parchment paper. Bake in a preheated 350 oven for 35 minutes. Remove
the cakes from the pans and cool on a wire rack. Filling: Drain cherries &
set aside. Reserve Kirsch syrup. Melt chocolate in double boiler. Reserve.
With mixer or whisk, whip cream w/ Kirsch & powdered sugar until firm.
Remove 1-1/2 cups of cream to another bowl. Reserve remainder. Gently fold
melted chocolate into 1-1/2 cups of whipped cream. Spoon chocolate cream
into pastry bag w/round tip. Slice 1 cake round horizontally. Brush
w/Kirsch syrup. Pipe on chocolate cream. Arrange 1/2 of cherries at regular
intervals in concentric circles from the perimeter to the center of the
cake. Brush 1 of the other half layers of cake w/ Kirsch syrup. Place on
the layer of filling. Repeat piping of chocolate cream, and distribution of
cherries as in step 2. Place the remaining half-layer of cake on the second
layer of filling. Frost the entire torte with the remaining whipped cream.
Garnish with additional cherries and chocolate shavings.
PHILIPPE'S
TIME DOES NOT INC. MARINATING
FENDANT, GRAND VIN DU VALAIS, 82
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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