Almond Cherry Chocolate Torte
The "Almond Cherry Chocolate Torte" is a sumptuous cake rich in flavors of bittersweet chocolate, tart dried cherries, and nutty almonds. This dessert finds its roots in European cuisine, where the combination of almonds and cherries has been cherished for centuries, particularly in regions known for their cherry orchards. The torte, often served as a sophisticated conclusion to a meal, fits into both casual and formal settings, making it a versatile choice for various courses and meal types. Central to this cake are its major ingredients: dried sour cherries, often Montmorency, soaked in an aged balsamic vinegar or spirits, slivered almonds, and high-quality bittersweet chocolate. Making it involves soaking cherries, blending almonds with sugar, melting chocolate with butter, and combining these with whipped eggs and sugar to form a dense batter. After baking in a water bath to ensure even cooking, the cake is chilled, then dusted with cocoa powder and served with whipped cream. The taste of this torte is a complex layering of flavors— the sharpness of the cherries, the depth of the chocolate, and the crunch of the almonds, all mellowed by the creamy sweetness of whipped cream, create a luxurious symphony of textures and tastes.
- 1 cup Montmorency
- 3 tablespoons Aged Balsamic Vinegar
- 1 cup Slivered Blanched Almonds
- 4 tablespoons Granulated Sugar
- 12 ounces Bittersweet
- ¾ cups Unsalted Butter
- 6 Large Eggs
- 1 cup Firmly Packed Brown Sugar
- ¼ teaspoons Kosher Salt
- Unsweetened Cocoa Powder
- Whipped Cream
- 1 cup Cold Heavy Cream
- 2 tablespoons Granulated Sugar
- ½ teaspoons Pure Vanilla Extract
- Cherry Infusion
This baking adventure by mixing the tartness of dried cherries with the richness of vinegar. In a bowl, mix them together and let them soak for a leisurely 2 hours, allowing the cherries to plump up and absorb all the complex flavors.
- Pan Prep
While our cherries are soaking, preheat your oven to a welcoming 350°F (180°C). Take a 9-inch Springform pan and caress it with butter, then dress the bottom with a parchment paper round. Swaddle the outside of the pan with three layers of heavy-duty aluminum foil, ensuring a snug fit that'll keep the water bath at bay.
- Almond Magic
Next, give almonds a quick pulse in the food processor until they're finely chopped. Sprinkle in some sugar and pulse again until you've got a fine almond dust. Be gentle; we're not looking for almond butter today.
- Melting Moments
Now, for the heart of our cake—the chocolate. Set up a double boiler and gently melt together the chocolate and butter, stirring until they're happily united and smooth. Carefully lift the bowl away from the heat once done.
- The Batter mix
In a larger bowl, whisk together the eggs and brown sugar until they're well acquainted. Slowly, ever so slowly, introduce the melted chocolate to the egg mixture, whisking until each addition is fully embraced. Fold in the almond magic, a pinch of salt, and our plump cherries. Pour this luscious batter into your prepared pan, giving it a gentle shake to even things out.
- Bath Time
Bring a kettle of water to a boil and create a spa for our cake by placing the pan in a larger roasting pan. Pour in hot water to come halfway up the sides of the cake pan, then tent with foil, leaving a bit of a crown so the top doesn't get wet.
- The Bake
Bake until the center is just set, and the edges whisper of dryness, about 1 hour and 40 minutes. With care, free the cake from its water bath and let it cool on a wire rack, in its pan, until it's completely cool to the touch.
- Finishing Touches
After chilling in the fridge, unveil your masterpiece by removing the sides of the pan. Transfer the cake to a platter and give it a snowfall of cocoa powder. Slice into thin wedges and serve each with a cloud of whipped cream. Whether enjoyed chilled or at room temperature, each bite is a journey through a tapestry of flavors—where the tartness of cherries, the richness of chocolate, and the nuttiness of almonds dance together in perfect harmony.
