Fruits-Cherries
Henri Du Monceau
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Cherry and Chocolate Brownie Torte

 "I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

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Cherry and Chocolate Brownie Torte
Bon Appetit June 1987

Cherries and chocolate: A match made in heaven!

Poached Cherries:
1 1/2 cups water
1/3 cup sugar
One 3-inch cinnamon stick
1 pound fresh cherries (sweet or sour), halved and pitted
[or substitute frozen cherries if you must]
2 tablespoons brandy (optional)

Cake:
7 ounces bittersweet or semisweet chocolate, coarsely chopped
2/3 cup sifted all-purpose flour
1/4 teaspoon cinnamon
Pinch of salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup sugar
3 eggs, room temperature
1 teaspoon vanilla extract
3/8 teaspoon almond extract
1/2 cup slivered almonds, finely ground
1 cup well-chilled whipping cream
2 tablespoons sugar
1/4 teaspoon vanilla extract
Bittersweet or semisweet chocolate

For cherries: Cook water, sugar and cinnamon in heavy medium saucepan until sugar dissolves, swirling pan occasionally. Increase heat and simmer gently 10 minutes. Reduce heat so liquid barely simmers. Add cherries and cook until almost tender, about 3 minutes. Using slotted spoon, transfer cherries to a bowl; leave cinnamon stick in syrup. Add brandy to syrup and boil until reduced to 1/2 cup, about 10 minutes. Pour over cherries. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
For cake: Position rack in lower third of oven and preheat to 350 degrees F. Butter a 9-inch springform pan. Dust with flour. Drain cherries, reserving syrup. Discard cinnamon stick. Arrange cherries in a single layer on paper towels. Melt 7 ounces chocolate in top of double boiler over barely simmering water. Stir until smooth. Cool slightly. Sift flour, cinnamon and salt together. Using electric mixer, cream butter until light and fluffy. Add 2/3 cup sugar and beat until fluffy. Beat in eggs 1 at a time. Blend in 1 teaspoon vanilla extract and almond extract. Add melted chocolate and mix until just combined. Blend in almonds. Add dry ingredients and mix until just incorporated. Spread half of batter in prepared pan. Arrange cherries in batter. Spread remaining batter over. Bake until tester inserted in center of cake comes out clean, about 55 minutes. Cool on rack.
Just before serving, remove pan sides. Brush cake generously with reserved cooking syrup. Whip cream with 2 tablespoons sugar and 1/4 teaspoon vanilla until soft peaks form. Spread over cake. Using peeler, shave some chocolate atop cake. 10 servings.
(Offer the torte barely warm or at room temperature. Best on the same day as baked.)
 

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