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Home -> Baked Goods -> Cakes and Tortes
Ingredients (view qty in metric system instead) Cherries: 10 ounces pitted Bing or tart cherries 1/3 cup water 1/3 cup plus 1/2 cup brandy or cognac 1/4 cup sugar Cake: 1/3 cup chopped almonds, toasted 3 1/2 ounces chopped semisweet chocolate 6 tbsp. butter, room temperature 1/2 cup sugar, divided 4 large eggs, separated 1/4 cup unsweetened cocoa powder, sifted Custard: 1/2 cup plus 2 tbsp. heavy whipping cream 5 ounces chopped semisweet chocolate 3 tbsp. milk 1 large egg yolk 1/4 tsp. vanilla extract Directions For Cherries: Combine cherries, water, 1/3 cup Cognac and sugar in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and simmer about 30 minutes until most of the liquid is absorbed. Remove the pan from the heat and cool cherries completely. Stir in remaining 1/2 cup Cognac. Cover and refrigerate cherries overnight. For Cake: Preheat oven to 300 degrees. Butter the bottom and sides of a 9 inch springform pan. Line the inside edge of the pan with a strip of parchment paper. Sprinkle the almonds over the bottom of the pan. Place the chocolate in the top of a double boiler over simmering water. Melt and stir until smooth. Cool the melted chocolate slightly. Combine butter and 1/4 cup sugar in a large bowl and beat until fluffy. Add yolks 1 at a time, beating after each addition. Fold in the melted chocolate and cocoa. Place the egg whites in a separate bowl and beat to soft peaks. Add remaining 1/4 cup sugar and beat to stiff peaks. Fold the beaten whites into the batter in 2 additions. Pour the batter into the prepared pan and bake 35 minutes. Transfer cake to a rack and cool completely(cake will fall). Remove the springform pan sides. Peel the parchment paper off the sides of the cake. Reattach the pan sides. For Custard: Maintain oven at 300 degrees. Place cream in a medium saucepan and bring to a boil. Remove the pan from the heat and stir in chocolate until smooth. Whisk in milk, yolk and vanilla. Drain the cherries and press into the top of the cake. Wrap the outside of the springform tightly with foil. Pour the custard over the cake. Bake about 30 minutes until the custard is set. Transfer the pan to a rack and cool cake completely. Cut around inside edges of the springform to loosen cake. Remove pan sides and serve. Serves 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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