Cherry chocolate torte with cherry Chantilly


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Cherries and chocolate are the perfect pairing and they complement each other so well in baking. This recipe is no exception, full of delicious British cherries and bursting with flavour, the chocolate torte remains juicy and delicious from the fruit and the dark chocolate cuts right through the sweetness.

When it’s British cherry season, they are so ripe and fresh they are a pleasure to eat and bake with. This torte is perfect to serve at a summer barbecue, as it can be made in advance and served with Chantilly cream or vanilla ice cream.




Cherry chocolate torte

Kirsch Chantilly

  • 300ml of whipping cream
  • 1 tbsp of kirsch
  • 2 tbsp of icing sugar
Preheat the oven to 170°C/gas mark 3. Grease and line the base of a 20cm loose-bottom tin
Melt the chocolate, butter and sugar in a saucepan and allow to cool slightly. Stir in the almonds, flour and egg yolks until evenly combined
Whisk the egg whites until stiff and gently fold them into the chocolate mixture until no visible egg white remains. Gently fold in half of the cherries, reserving some to sprinkle on top before baking
Pour the mixture into the tin, sprinkle over the remaining cherries and bake for 40–45 minutes until cooked through. Cool before removing from the tin
To make the Chantilly cream combine the cream, icing sugar and kirsch in the bowl of a stand mixer and whisk until it is smooth, light and fluffy
Serve the torte with a generous dollop of Chantilly cream and some fresh cherries on the side. The torte is best eaten within 24 hours as it becomes very moist due to the cherries
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