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Chocolate Cherry Torte




Source of Recipe


Internet


List of Ingredients




Serves 16

Torte:
2 10-ounce jars maraschino cherries, drained, reserving 1/2 cup juice
2 cups butter, cut into pieces
12 ounces semisweet chocolate chips
4 ounces unsweetened chocolate, broken into pieces
1 cup sugar
1/2 teaspoon almond extract
8 large eggs, room temperature

Ganache:
2/3 cup heavy cream
8 ounces (1 1/4 cups) semisweet chocolate chips
2 tablespoons butter, softened

Preheat oven to 325. Butter the bottom and sides of a 10x3 inch pan. (If you want a square torte, use a 9x13 inch pan and use 20 cherries for the garnish.) Do not use a spring form pan. Reserve 16 of the best looking cherries and place them on a plate lined with a paper towel to drain. Coarsely chop the remaining cherries. In a heavy, large saucepan, over low heat, combine the butter, both chocolates and sugar. Using a wooden spoon, stir frequently until the mixture is smooth. Remove the pan from the heat. Stir in the reserved cherry juice and almond extract. Whisk in the eggs one at a time. At first the mixture may look separated, but it will become smooth as the remaining eggs are added. Stir in the chopped cherries. Scrape the mixture into the prepared pan. Set the pan in a large roasting pan in the oven and pour hot water into the roasting pan to come halfway up the sides of the cake pan. Bake the torte 60 to 70 minutes, until a cake tester inserted in to the center comes out clean. Cool the torte about an hour and remove it onto the serving plate. It will come out easier if it is still warm. If it sticks in spots, just take a knife and smooth it over. The frosting will hide any indentations. Let cool completely and wrap with plastic wrap. Chill thoroughly, even overnight.

Ganache: In a small heavy saucepan over low heat, bring the cream to a boil. Remove the pan from the heat and immediately add the butter and chocolate. Let the mixture sit about 5 minutes. Whisk the mixture until all the chocolate is melted and it is smooth. Cover the Ganache with plastic wrap and refrigerate it until it has thickened to a pudding like consistency. This should take 30 to 45 minutes. Stir occasionally. To decorate the torte, spread the Ganache over the top and sides of the torte. I use a pastry tube to pipe 16 rosettes around the edge and place a cherry on each rosette. If you don't have a pastry tube, cut a small hole out of the corner of a small plastic bag and place a dollop of Ganache on the torte, then the cherry.


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