Chocolate Cherry Cake
Ingredients
1 cup dried tart cherries, snipped
1/4 cup cognac
5 ounces semisweet chocolate, cut up
1/4 cup butter
3 eggs
2/3 cup sugar
1/4 cup milk
1 teaspoon vanilla
1/2 cup all-purpose flour
1/3 cup finely chopped walnuts
Directions
1. Simmer the dried cherries in a pan of quite shallow water and the cognac for about 5 plus minutes, enough time to soften the cherries. Melt the chocolate and butter together in a double boiler.
2. In a medium bowl beat eggs and sugar with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in chocolate mixture, milk, and vanilla. Gradually add flour until incorporated in the other ingredients. Stir in undrained cherries and nuts.
3. Pour into a greased and floured 8-inch square cheesecake pan (or equivalent); place on a baking sheet. Bake in a 350 degree F oven until a toothpick inserted near center comes out clean, around 40-43 minutes. Cool in pan for 10 minutes, then lift out. Cool completely.
1. Simmer the dried cherries in a pan of quite shallow water and the cognac for about 5 plus minutes, enough time to soften the cherries. Melt the chocolate and butter together in a double boiler.
2. In a medium bowl beat eggs and sugar with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in chocolate mixture, milk, and vanilla. Gradually add flour until incorporated in the other ingredients. Stir in undrained cherries and nuts.
3. Pour into a greased and floured 8-inch square cheesecake pan (or equivalent); place on a baking sheet. Bake in a 350 degree F oven until a toothpick inserted near center comes out clean, around 40-43 minutes. Cool in pan for 10 minutes, then lift out. Cool completely.
The Chocolate Glaze
Spread 1/4 cup Chocolate Glaze evenly over top and sides of cake. Chill for 10 minutes.
Spread 1/4 cup Chocolate Glaze evenly over top and sides of cake. Chill for 10 minutes.
Frost top and sides of cake with remaining glaze. Chill until set. Let stand at room temperature for 10 to 15 minutes before serving. Decorate as wished for. Makes 12 to 16 servings.
[Chocolate Glaze: In a glass measure combine 6 ounces bittersweet chocolate, cut up, and 2 tablespoons butter; place in microwave on high for about 1 minute until melted, stirring twice.]
[Chocolate Glaze: In a glass measure combine 6 ounces bittersweet chocolate, cut up, and 2 tablespoons butter; place in microwave on high for about 1 minute until melted, stirring twice.]
This delicious confection is really more of a torte than a cake. There is just sufficient flour to hold it together and it has a deep, rich brownie consistency. The dried sour cherries are divine - the steeping in cognac makes them really special; and there are just enough pecans for a crunchy munch.
I took this to work a few weeks back and again to a reception this week; it got raves.
