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home > recipes > dessert > flourless chocolate cherry torte
Flourless Chocolate Cherry Torte The Hyatt Regency Scottsdale at Gainey Ranch in Arizona boasts golf, tennis, a sophisticated-but-fun "water playground" and an ever-evolving art collection, so the food must be excellent in order to stand out. The resort hotel's Golden Swan restaurant has earned numerous awards for its regional American cuisine, and provides a magnificent stage for Pastry Chef Judy Doherty to present her desserts. She wins raves for this "Black Forest" combination of chocolate and dried cherries marinated in kirsch, a classic flavor blend in an extremely rich flourless torte. Macerated Cherry Mixture: 1 cup sun-dried cherries 3/4 cup kirsch (cherry brandy) 2 tablespoons maraschino cherry juice Zest of one orange Chocolate Cherry Torte: 8 ounces semisweet chocolate, finely chopped 1 cup (2 sticks) unsalted butter, cut into 1/2 inch pieces 3/4 cup whole blanched almonds 6 large eggs 2/3 cup granulated sugar Sweetened Whipped Cream Garnish: 1 cup heavy cream 2 tablespoons superfine sugar 1/2 teaspoon vanilla extract Optional Garnish: Chocolate-dipped cherries Shaved chocolate Macerate the Cherries: In a non-corrosive medium saucepan place the cherries, kirsch, cherry juice and orange zest. Bring to a simmer over medium-high heat. Remove from the heat and let sit at least 1 hour. Make the chocolate cherry torte: 1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 10" cake pan and line the bottom of the pan with parchment paper. Set aside. 2.Melt the chocolate with the butter. Set aside. 3.Place the almonds in a food processor fitted with the metal blade. Process until finely chopped. Set aside. 4.In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment beat the eggs and sugar until the mixture is pale and forms a ribbon when the whip is lifted. Using a rubber spatula scrape down the bottom and sides of the bowl. Add the chocolate/butter mixture, ground nuts and reserved soaked cherries (including the juice). Mix until just combined. Scrape the batter into the prepared pan. 5.Bake the torte 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Place the torte in the refrigerator until chilled. The center will sink slightly. Invert the cake onto a plate. Garnish the torte: 1.In a chilled medium bowl using a hand-held electric mixer set at medium speed, beat the heavy cream, sugar and vanilla until soft peaks form. Set aside in the refrigerator until ready to use. 2.Place a slice of the torte on a serving plate and top with a dollop of whipped cream. Garnish with chocolate dipped cherries and shaved chocolate, if desired. Recipe from the: Hyatt Regency Scottsdale 7500 E Doubletree Ranch Road Scottsdale, AZ 85260 (602) 991-3388 ... Cherry Hill, New Jersey, USA

Flourless Chocolate Cherry Torte


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keyword: flourless
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recipes for dessert
recipes by dave
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(posted February 21, 1996)

Flourless
Chocolate Cherry Torte

The Hyatt Regency Scottsdale at Gainey Ranch in Arizona boasts golf, tennis, a sophisticated-but-fun "water playground" and an ever-evolving art collection, so the food
must be excellent in order to stand out. The resort hotel's Golden Swan restaurant has earned numerous awards for its regional American cuisine, and provides a magnificent stage for Pastry Chef Judy Doherty to present her desserts. She wins raves for this "Black Forest" combination of chocolate and dried cherries marinated in kirsch, a classic flavor blend in an extremely rich flourless torte.

Macerated
Cherry Mixture:

1 cup sun-dried cherries
3/4 cup kirsch (
cherry brandy)
2 tablespoons
maraschino
cherry juice
Zest of one orange

Chocolate
Cherry Torte:

8 ounces semisweet
chocolate, finely chopped
1 cup (2 sticks)
unsalted
butter, cut into 1/2 inch pieces
3/4 cup whole blanched almonds
6 large
eggs
2/3 cup
granulated
sugar

Sweetened Whipped
Cream Garnish:

1 cup
heavy cream
2 tablespoons
superfine
sugar
1/2 teaspoon
vanilla extract

Optional
Garnish:

Chocolate-dipped cherries
Shaved
chocolate

Macerate the Cherries: In a non-corrosive medium saucepan place the cherries, kirsch,
cherry juice and orange zest. Bring to a simmer over medium-high heat. Remove from the heat and let sit at least 1 hour.

Make the
chocolate
cherry torte:

1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly
butter a 10" cake pan and line the bottom of the pan with parchment paper. Set aside.
2.
Melt the chocolate with the butter. Set aside.
3.Place the almonds in a
food processor fitted with the metal blade. Process until finely chopped. Set aside.
4.In a 4 1/2-quart bowl of a
heavy-duty electric mixer using the wire whip attachment beat the
eggs and sugar until the mixture is pale and forms a ribbon when the whip is lifted. Using a rubber spatula scrape down the bottom and sides of the bowl. Add the chocolate/butter mixture, ground nuts and reserved soaked cherries (including the juice). Mix until just combined. Scrape the batter into the prepared pan.
5.
Bake the torte 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Place the torte in the refrigerator until chilled. The center will sink slightly. Invert the cake onto a plate.

Garnish the torte:

1.In a chilled medium bowl using a hand-held electric
mixer set at medium speed, beat the
heavy cream, sugar and vanilla until soft peaks form. Set aside in the refrigerator until ready to use.
2.Place a slice of the
torte on a serving plate and top with a dollop of whipped cream. Garnish with chocolate dipped cherries and shaved chocolate, if desired.

Recipe from the:

Hyatt Regency Scottsdale
7500 E Doubletree Ranch Road
Scottsdale, AZ 85260
(602) 991-3388


...
Cherry Hill, New Jersey, USA


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