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Tourte Au Chocolat Et Cerises



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Tourte Au Chocolat Et Cerises

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

CAKE
6 oz Each of hazlenuts (filberts)
-and blanched almonds;
-finely chopped
2 tb Cocoa powder
2 oz Unsweetened chocolate;
-grated
10 Eggs; separated
1 c Sugar

FILLING
Marinated cherries
4 oz Semisweet chocolate
4 c Heavy (whipping) cream
3 tb Kirsch
1/4 c Confectioners sugar

Marinated cherries: If using canned cherries, drain. Save the liquid for
another use. Bring the sugar and water to a boil over medium heat, stirring
until the sugar is dissolved. Let cook for 3 minutes. Stir in the Kirsch.
Add the cherries and marinate overnight. Cake: Mix together the nuts, cocoa
powder, and grated chocolate. Set aside. With an electric mixer or wire
whisk, beat the 10 egg whites with 1/2 cup sugar to the stiff peak stage.
Set aside. In a large mixing bowl, beat the 10 egg yolks and the remaining
1/2 cup sugar until the mixture forms ribbons when the beaters or whisk is
raised. Gently fold the egg whites and nuts, 1/3 at a time, into the egg
yolk mixture. Do not over mix. Divide the batter between two 9-inch cake
pans (springform recommended) that have been greased and floured or lined
with parchment paper. Bake in a preheated 350 oven for 35 minutes. Remove
the cakes from the pans and cool on a wire rack. Filling: Drain cherries &
set aside. Reserve Kirsch syrup. Melt chocolate in double boiler. Reserve.
With mixer or whisk, whip cream w/ Kirsch & powdered sugar until firm.
Remove 1-1/2 cups of cream to another bowl. Reserve remainder. Gently fold
melted chocolate into 1-1/2 cups of whipped cream. Spoon chocolate cream
into pastry bag w/round tip. Slice 1 cake round horizontally. Brush
w/Kirsch syrup. Pipe on chocolate cream. Arrange 1/2 of cherries at regular
intervals in concentric circles from the perimeter to the center of the
cake. Brush 1 of the other half layers of cake w/ Kirsch syrup. Place on
the layer of filling. Repeat piping of chocolate cream, and distribution of
cherries as in step 2. Place the remaining half-layer of cake on the second
layer of filling. Frost the entire torte with the remaining whipped cream.
Garnish with additional cherries and chocolate shavings.

PHILIPPE'S

Ingredients:

-----------------------------MARINATED CHERRIES-----------------------------
2 lb Fresh -or-
30 oz Canned dark; pitted cherries
1/2 c Sugar
1 c Water
1/4 c Kirsch

Serves:

6 Servings
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