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Full Online Book HomeLearning KitchenCakesandfrostings - Flourless Chocolate Cherry Torte
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Cakesandfrostings - Flourless Chocolate Cherry Torte Post by :elias Category :Learning Kitchen Author :Unknown Date :December 2011 Read :836

Click below to download : Cakesandfrostings - Flourless Chocolate Cherry Torte (Format : PDF)

Cakesandfrostings - Flourless Chocolate Cherry Torte

The Hyatt Regency Scottsdale at Gainey Ranch in Arizona

Macerated cherry mixture:
1 cup sun-dried cherries
3/4 cup kirsch (cherry brandy)
2 tablespoons maraschino cherry juice
Zest of one orange

Chocolate cherry torte:
8 ounces semisweet chocolate, finely chopped
1 cup (2 sticks) unsalted butter, cut into 1/2 inch pieces
3/4 cup whole blanched almonds
6 large eggs
2/3 cup granulated sugar

Sweetened whipped cream garnish:
1 cup heavy cream
2 tablespoons superfine sugar
1/2 teaspoon vanilla extract

Optional garnish:
Chocolate-dipped cherries
Shaved chocolate

Macerate the cherries:
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:
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.

Melt the chocolate with the butter. Set aside.

Place the almonds in a food processor fitted with the metal blade. Process until finely chopped. Set aside.

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.

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:

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.

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.

Note: cut into thin pieces as it is rich, does not need the whipped cream and it serves more than 12 people


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