Cherry chocolate torte with cherry Chantilly

Name: Cherry chocolate torte with cherry Chantilly
Total time: 1 h 15 min
Ingredients: 300g of cherries, pitted and halved; 125g of dark chocolate, 70% cocoa; 100g of unsalted butter; 75g of soft dark brown sugar; 50g of ground almonds; 25g of plain flour; 3 eggs, separated; 300ml of whipping cream; 1 tbsp of kirsch; 2 tbsp of icing sugar

by Angela Field

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Dessert
easy
10
1 hour 15 minutes

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Angela field serves up a delicious cherry chocolate torte recipe, the ideal dinner party dessert for cherry season. Adding kirsch to cream to make a cherry Chantilly is optional, but adds another layer of decadence to the dish.

First published in 2018

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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.

Ingredients

Metric

Imperial

Cherry chocolate torte

300g of cherries, pitted and halved
125g of dark chocolate, 70% cocoa
100g of unsalted butter
75g of soft dark brown sugar
50g of ground almonds
25g of plain flour
3 eggs, separated

Kirsch Chantilly

300ml of whipping cream
1 tbsp of kirsch
2 tbsp of icing sugar

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Equipment

20cm loose-bottom cake tin

Method

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

First published in 2018

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Angela Field

In her spare time, Angela develops recipes for her blog Patisserie Makes Perfect and indulges in her passion for photography. As the name would suggest, she has a keen interest in patisserie and strives to use the best possible ingredients and classical techniques throughout her work.

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