Chocolate and Cherry Torte

Recipe by JustJanS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brush the base and sides of a 20cm (8in) tin with butter. Line the base with greasproof paper, butter it.
  • Preheat your oven to 180-190c (350-375f).
  • Base:.
  • Beat the egg yolks with the caster sugar until thick and pale. Sift in the cocoa and cinnamon and add the essences.
  • Seperately, beat the egg whites until they hold stiff peaks, then fold them in a third at a time.
  • Place this mixture in the prepared tin, smoothing it over gently and evenly.
  • Bake in oven for 18-20 minutes of until firm to touch on top.
  • The outside rim of the cake will be higher than inside. This cavity is what you're going to fill with cream and cherries.
  • Filling:.
  • Place the cherries, 1 tablespoon sugar and water in a pan and cook for 5 minutes only or until just softened.
  • Leave to cool and remove the pips. Spread the cherries on some paper towel to drain well.
  • Whip the cream until it holds stiff peaks.
  • Add the icing sugar, vanilla and Kirsh and whip again until stiff. Fold in the grated chocolate and chill the mixture.
  • Keep this cream chiled until ready to assemble the ckae.
  • To assemble:.
  • Place a layer of cream over and around the cavity. Arrange cherries over the top of the cream.
  • Keep chilled until serving time.
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