Chocolate and Cherry Torte
Indulge in the decadent elegance of this Chocolate and Cherry Torte, a show-stopping dessert that combines the richness of dark chocolate with the fruity allure of ripe cherries. Featuring a luxuriously moist chocolate base made with 70% cocoa chocolate, this torte is layered with luscious cherry preserves, fresh pitted cherries, and a silky dark chocolate ganache that cascades effortlessly over the edges. Ready in just over an hour, this recipe strikes the perfect balance between impressive and approachable, making it ideal for special occasions or an elevated treat. Serve it at room temperature to savor the full depth of its flavors and velvety texture. Perfect for chocolate lovers and dessert enthusiasts alike, this torte is your answer to a stunning yet simple sweet centerpiece.
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Recipe Information
Ingredients
- 200 g dark chocolate (70% cocoa)
- 150 g unsalted butter
- 150 g caster sugar
- 4 large eggs
- 50 g all-purpose flour
- 2 tbsp cocoa powder
- 200 g cherry preserves
- 100 g fresh cherries (pitted)
- 200 ml heavy cream
- 100 g dark chocolate (for ganache)
Instructions
Preheat your oven to 180°C (350°F). Grease and line the base of a 9-inch springform cake pan with parchment paper.
Melt 200g of dark chocolate and butter together in a heatproof bowl over a pot of gently simmering water (or microwave in 20-second bursts, stirring in between). Allow the mixture to cool slightly.
In a mixing bowl, whisk the caster sugar and eggs together until pale and light, about 3-4 minutes.
Gradually fold the melted chocolate and butter mixture into the egg mixture, being careful not to knock out too much air.
Sift the flour and cocoa powder together, then gently fold it into the batter until no streaks remain.
Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes, or until the torte has a set top but a slight wobble in the center.
Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, spread the cherry preserves evenly over the top of the torte. Scatter the pitted fresh cherries on top of the preserves.
To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the 100g of dark chocolate, letting it sit for 1 minute before stirring until smooth.
Let the ganache cool slightly, then pour it over the cherry layer, spreading evenly to cover the top and letting it drip slightly down the sides.
Refrigerate the torte for at least 1 hour to allow the layers to set. Bring to room temperature before serving for the best texture.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 49.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
