We here at Sizzleworks are thankful for all of the good food that we’ve eaten while teaching YOU! This Chocolate Cherry Truffle Torte that we made last week for the winemaker’s dinner with Wineglass Cellars is a true favorite.
chocolate cherry truffle torte
butter for pan 1 cup butter 1 cup plus 2 tablespoons sugar 3/4 cup plus 2 tablespoons Sour Cherry concentrate or juice 16 ounces bitter sweet or semi-sweet chocolate, in small pieces 6 eggs, room temperature 6 egg yolks, room temperature 1/4 cup cherry brandy (KIrschwaser) boiling water for water bath powdered sugar or cocoa powder, for garnish whipped cream (optional), for garnish mint leaves, for garnish
Preheat oven to 325 °F. Generously butter an 8-9 inch springform pan, line bottom with parchment paper, butter paper. Wrap outside of pan in heavy duty foil, taking care not to make holes, set aside.
Melt 1 cup butter, sugar, and cherry concentrate in heavy saucepan over medium-low heat till sugar dissolves. Add chocolate pieces, stir until smooth. Remove from heat.
Whisk eggs and yolks in large bowl until frothy; add cherry brandy. Whisk into chocolate mixture. Pour batter into prepared pan, place pan in larger baking pan. Place in oven, pour hot water around to a depth of one inch. Bake until edges puff and crack slightly but center is not completely set, about 1 hour; DO NOT OVERBAKE (cake will continue to set as it cools). Carefully remove from water bath, remove foil. Transfer to rack and cool. Cover and refrigerate overnight.
Run small knife around cake pan to loosen. Carefully release pan sides. Sift powdered sugar over cake. Cut into wedges, wiping knife clean before each cut. Serve with ice cream or whipped cream if desired, garnish with mint leaves. Serves 16-20. Freezes well.