Dark chocolate and cherry torte
COCKTAILS and dreamy desserts make for a delicious pairing and a great way to end a meal – they also come together to conclude this series of recipes from the Grill on the Alley.
To make this dessert you will need, in addition to the ingredients listed below, a chocolate sponge cake for the base.
It is best to either buy this in advance or make it the day before it is needed, so that it will cut better.
You will need to carefully slice it into two before you begin constructing the torte.
Also, take care when making the cherry “jam” as this will be extremely hot and sticky.
Cover one layer of the sponge evenly with the cherry filling then spread half of the chocolate mousse on top of this.
Next, place the second layer on top and cover the crown of the torte with the remaining mousse, using a palette knife dipped in warm water to achieve a really smooth finish.
Chill for a couple of hours before serving and dust heavily with cocoa powder prior to cutting.
Cherry filling ingredients
120g de-stoned cherries
60g caster sugar
20ml water
4 tbs kirsch
Method
Place the cherries, sugar and water into a thick-bottomed pan and simmer until the mixture reaches the consistency of chunky jam.
Remove from the heat, add the kirsch, mix evenly and allow to cool.
Chocolate mousse ingredients
425g double cream
90g dark chocolate (70 per cent cocoa solids)
6 eggs
75g caster sugar
30g cocoa powder
Method
Separate the egg yolks from the whites. Break the chocolate into 1cm pieces, add the cocoa powder (reserving some for dusting later) and place into a metal bowl.
Gently melt the contents over a pan of simmering water. Do not overheat.
Whip the cream until it forms soft peaks, keep cool.
Whisk the yolks and sugar together until doubled in volume.
Fold in the melted chocolate and then the whipped cream.
Whip egg whites until soft peaks are formed then gently fold into the mix.
Construct the torte as detailed in the main text.
Published: Thu, 16 April, 2009
Comment on this article
You need to be logged in to comment. Login | Register