This super simple recipe is one of the many versions I have created by simply adding ingredients and accents that work well in this rich, dense and decadent dessert. Soaking the cherries in stout adds a sweet and tart nuance. If fresh cherries are not available, you can substitute the same amount of dried cherries. The chocolate cookie crumb just makes it more fun. Serve with more soaked cherries and fresh whipped cream. A bold full bodied chocolate stout would be the perfect pairing.
8 ounces semi-sweet chocolate, chips or chopped
8 ounces bitter-sweet chocolate, chips or chopped
8 ounces unsalted butter plus 1 teaspoon
1 Tablespoon pure vanilla extract
1 cup fresh cherries, pitted, halved and soaked in
¼ cup of chocolate stout for an hour
1 cup chocolate cookie crumbs
1 Tablespoon unsalted butter, melted
9” springform pan
2 mixing bowls
Electric mixer with whisk
Pot for double boiler
Long sharp knife
1. Place the chocolate and butter into a mixing bowl and place over a pot with simmering water, do not let the bowl touch the water until melted.
2. Whisk together the chocolate and butter mixture, remove from heat.
3. Stir in the vanilla and soaked cherries.
4. Crack the eggs into a mixing bowl and place over simmering water and whisk constantly and vigorously until pale and warm.
5. With an electric mixer or by hand beat the eggs until triple in volume.
6. Whisk in half of the whipped egg then fold in the remainder until just incorporated, do not over mix.
7. Lightly butter the inside and bottom of a 9” spring form pan.
8. Mix the cookie crumbs with the melted butter then spread and press the crust evenly into the bottom of the pan and place in refrigerator for 5 minutes to chill.
9. Slowly pour the batter into the prepared pan.
10. Place the pan in the center of a preheated 375⁰ oven and bake for 30-35 minutes. The center of the torte should be slightly jiggly but not watery. Bake an extra 10 minutes if necessary.
11. Turn off the oven. Remove the torte and place on a cooling rack for 30 minutes then cover with plastic and place in the refrigerator to chill and set up thoroughly for at least two hours preferably overnight.
12. Heat the outside of the pan with a hot damp cloth to loosen the pan. Carefully remove the ring. Using a warm knife slice the torte into servings, run the knife under each slice to loosen and remove a portion. Run the knife under hot water and wipe it between slices.
13. Plate and serve with a sprinkle of powdered sugar and cocoa and a spoon of fresh cream whipped with a little vanilla and honey and cherries.
The Brew Chef-Caterer-Beer & Food Writer-Original Hopzalts
Philanthropist-Entrepreneur-Lover of Life!
Tim “The Brew Chef” Schafer is a graduate of the Culinary Institute of America and has been an accomplished Chef, restaurateur, caterer and consultant for the past 35 years. His New Jersey and North Carolina restaurants garnered high acclaim and well deserved accolades from top food critics as well as the masses of his loyal guests and followers. Tim Schafer’s Catering has always specialized in a spectrum of events from small intimate dinner parties to customized elaborate affairs. Chef Schafer has catered for an extensive list of exclusive celebrity clients including an array of actors & entertainers along with many professional athletes from the NFL field to the homes & tracks of many NASCAR drivers & teams
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