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Categories:Viewed: 20 - Published at: 9 months ago
Ingredients
- 1 cup dried sour cherries (about 5 ounces)
- 1/4 cup brandy
- 12 ounces fine-quality semisweet chocolate (preferable Valrhona), chopped
- 1 stick (1/2 cup) unsalted butter
- 6 large eggs, separated
- 3/4 cup plus 2 tablespoons sugar
- 1/4 cup plus 2 tablespoons fine-quality unsweetened cocoa powder, sifted
Method
- In a bowl macerate cherries in brandy, stirring occasionally, 2 hours, or until brandy is almost absorbed.
- Preheat oven to 350F.. Line bottom of a buttered 10-by-2 inch round cake pan with wax paper or parchment paper and butter paper.
- In a double boiler or in a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally.
- Remove top of double boiler or bowl from heat and cool mixture.
- In a bowl with an electric mixer beat yolks and 1/2 cup sugar until light and fluffy.
- Add chocolate mixture and stir until combined.
- Fold in cocoa powder until combined well (be careful not to overmix).
- In another bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks.
- Stir about one fourth meringue into chocolate mixture to lighten and fold in remaining meringue gently but thoroughly.
- Fold in cherries.
- Transfer batter to pan, smoothing top, and bake cake in middle of over 40 minutes, or until center is just set.
- Cool cake in pan on a rack 15 minutes.
- Run a thin knife around edge of pan an invert cake onto rack to cool completely.
