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Flourless Chocolate Cake with Brandied Cherries Recipe

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This recipe for Flourless Chocolate Cake with Brandied Cherries, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Taradash
Added: Saturday, September 12, 2009


1 c. brandy ( I like Kirshwasser) or Cherry brandy
1 c. dried tart cherries
1 c. water
1 c. sugar

10 oz. bittersweet or semisweet chocolate, chopped
1 c. (2 1/2 sticks) unsalted butter diced
10 large egg yolks
c. + 6 tbsp. sugar
2 tsp. vanilla
tsp. salt
9 large egg whites

8 oz bittersweet or semi sweet chocolate, chopped
1 c. heavy cream
1 c. chopped nuts, preferably hazelnuts.

Brandied Cherries:
Combine cherries and brandy in a glass container with a lid. Let soak for several days. Bring 1 c. water and 1 c. sugar to a boil in medium saucepan. Stir until dissolved. Remove from heat and cool syrup. Drain brandy from cherries. Reserve for later. Add sugar syrup to cherries and stir to blend. Let soak for another day or two.

Put rack in center of oven. Butter 10 spring form pan. Line bottom of pan with parchment paper. Place chocolate and butter in top of double boiler over simmering water. Stir until melted and smooth Remove and cool to lukewarm, about 10 minutes. Beat egg yolks with c. sugar in large bowl until pale, about 5 minutes. Beat in vanilla and salt. Gently fold egg mixture into chocolate. Beat egg whites in a clean bowl and beater with 6 tbsp. of sugar until soft peaks form. Fold the beaten whites into chocolate. Add the rest in 2 additions. Transfer into prepared pan. Bake cake until tester inserted into cent center comes out with moist crumbs attached, about 45 minutes. Cake will puff while baking. Cool cake in pan on rack for 15 minutes. Cake will fall in the center. Run knife around the side to loosen. Remove sides and cool completely.

Ganache: In double boiler over simmering water melt chocolate and cream until smooth. Cool for a few minutes. Place cake on a rack on a rimmed sheet pan. Pour half the chocolate over the top of the cake. Smooth with a flat spatula. Freeze for 5 minutes. Take cake out and pour the rest of the chocolate over the cake. Let it roll down over the sides. Tip the cake to allow it to pour. Use the spatula on the sides to coat. Press the nuts on the sides. Chill the cake at least 1 hour to let ganache set. Let stand at room temperature for 45 minutes before serving. Serve with vanilla ice cream and brandied cherries.

Personal Notes:
Personal Notes:
missing oven temperature




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