Black Forest Torte
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
63
Spice
41
Sweetness
37
Sourness
34
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Dried Tart Cherries1 cup
Water3 cup
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tsp
Salt1 cup
Sugar4 large
Egg (room temperature)1 tsp
Vanilla Extract1.5 cups
Mascarpone Cheese (12 ounces)3 cup
Whipping Cream (chilled)Directions:
1
For brownie: Position rack in center of oven and preheat to 350°F
2
Butter 9-inch-diameter springform pan
3
Place pan on baking sheet
4
Combine cherries and 1/4 cup water in small saucepan
5
Boil over medium-high heat until liquid almost evaporates, about 2 minutes
6
Add kirsch and boil 1 minute
7
Standing back, carefully ignite kirsch
8
When flames subside, mix in preserves
9
Cook until preserves boil and thicken, about 3 minutes
10
Cool
11
Whisk flour, cocoa, pepper, and salt in small bowl to blend
12
Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth
13
Remove from heat; mix in 1/2 cup sugar
14
Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes
15
Using spatula, mix in melted chocolate mixture
16
Fold flour mixture into batter
17
Fold cherry mixture and chocolate chips into batter
18
Transfer batter to prepared pan; smooth top
19
Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes
20
Cool brownie in pan on rack 15 minutes
21
Run knife around pan sides to loosen cake
22
Remove pan sides and cool cake completely
23
Replace sides of pan
24
(Can be made 1 day ahead
25
Cover and refrigerate
26
) Position rack in center of oven and preheat to 350°F
27
Butter 9-inch-diameter springform pan
28
Place pan on baking sheet
29
Combine cherries and 1/4 cup water in small saucepan
30
Boil over medium-high heat until liquid almost evaporates, about 2 minutes
31
Add kirsch and boil 1 minute
32
Standing back, carefully ignite kirsch
33
When flames subside, mix in preserves
34
Cook until preserves boil and thicken, about 3 minutes
35
Cool
36
Whisk flour, cocoa, pepper, and salt in small bowl to blend
37
Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth
38
Remove from heat; mix in 1/2 cup sugar
39
Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes
40
Using spatula, mix in melted chocolate mixture
41
Fold flour mixture into batter
42
Fold cherry mixture and chocolate chips into batter
43
Transfer batter to prepared pan; smooth top
44
Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes
45
Cool brownie in pan on rack 15 minutes
46
Run knife around pan sides to loosen cake
47
Remove pan sides and cool cake completely
48
Replace sides of pan
49
(Can be made 1 day ahead
50
Cover and refrigerate
51
) For mousse: Puree cherry preserves in processor until smooth
52
Transfer to small resealable plastic bag
53
Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth
54
Reduce speed to low
55
Beat in mascarpone just until smooth
56
Add cream and beat just until blended and still soft (do not overbeat)
57
Immediately spread mousse evenly over brownie
58
Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening
59
Pipe preserves in parallel lines across mousse, spacing 1 inch apart
60
Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction
61
Repeat in opposite direction, 1 inch from first line
62
Continue, alternating direction every time to form chevron pattern
63
Cover and chill at least 4 hours or overnight
64
Cut around pan sides, then remove sides
65
Let torte stand 20 minutes at room temperature before serving
66
Puree cherry preserves in processor until smooth
67
Transfer to small resealable plastic bag
68
Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth
69
Reduce speed to low
70
Beat in mascarpone just until smooth
71
Add cream and beat just until blended and still soft (do not overbeat)
72
Immediately spread mousse evenly over brownie
73
Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening
74
Pipe preserves in parallel lines across mousse, spacing 1 inch apart
75
Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction
76
Repeat in opposite direction, 1 inch from first line
77
Continue, alternating direction every time to form chevron pattern
78
Cover and chill at least 4 hours or overnight
79
Cut around pan sides, then remove sides
80
Let torte stand 20 minutes at room temperature before serving