Chocolate Cherry Charlottes
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
48
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cup
Sour Cherry (dried)1 cup
Kirsch2 tbsps
Sugar1 cup
Heavy Cream7 tbsps
Unsalted Butter (softened)Directions:
1
Bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally
2
Remove from heat and let stand, covered, 15 minutes
3
Stir in almond extract
4
Heat cream, chocolate, and a pinch of salt in another small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 3 minutes
5
Remove from heat and add 1 tablespoon butter, stirring until incorporated, then stir in cooked cherries with any liquid
6
Transfer filling to a metal bowl and freeze, stirring occasionally, until firm but not frozen solid, about 2 1/2 hours
7
Preheat oven to 350°F
8
Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices
9
Spread 1 side of each round and rectangle with some of remaining butter
10
Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere
11
Trim any overhang flush with rims
12
Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim
13
Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes
14
Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates
15
Serve warm
16
Available at Broadway Panhandler (866-266-5927 or 212-966-3434)
17
Bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally
18
Remove from heat and let stand, covered, 15 minutes
19
Stir in almond extract
20
Heat cream, chocolate, and a pinch of salt in another small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 3 minutes
21
Remove from heat and add 1 tablespoon butter, stirring until incorporated, then stir in cooked cherries with any liquid
22
Transfer filling to a metal bowl and freeze, stirring occasionally, until firm but not frozen solid, about 2 1/2 hours
23
Preheat oven to 350°F
24
Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices
25
Spread 1 side of each round and rectangle with some of remaining butter
26
Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere
27
Trim any overhang flush with rims
28
Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim
29
Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes
30
Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates
31
Serve warm
32
Available at Broadway Panhandler (866-266-5927 or 212-966-3434)
33
Available at Broadway Panhandler (866-266-5927 or 212-966-3434)