A Dark Chocolate Torte with Bing Cherry Compote is rich an indulgent way to say “I love you”.
I have died and gone to heaven. Keith has made me a dark chocolate torte and all is right in the world.
I have never been one of those women who craves chocolate. I do know them. They sit next to me at work, pass by me on the subway, and confide in me over cocktails. They believe that chocolate is a cure-all: it decreases irritability, satisfies hunger, and stimulates the senses. I do not disagree with these women. I partake in my share of chocolate from time to time, but I do not have a weakness for it. Or I didn’t. Until now.
Keith has been talking about making something chocolate for a while. I honestly didn’t think much of it. I would nod my head and say: “Sounds good! Can’t wait!”, and return to whatever I was doing. Then one afternoon I came home to the most delightful smell of rich chocolate, wafting through the entire house. He was baking a flourless chocolate torte, just for me. I don’t know if it was this particular dessert or the fact that my handsome man made it from scratch, but I am a changed woman. After all these years I can finally relate to my friends who tell me chocolate has transcending powers. The literal “cherry on top” made it even more apparent. My superman has done it again.
A decadent chocolate dessert of rich chocolate topped with a fresh bing cherry topping
- 1 3/4 sticks unsalted butter
- 12 ounces bittersweet chocolate chips
- 6 large eggs
- 3/4 C sugar (divided)
- Pinch Salt
- 2 C fresh pitted bing cherries
- 2 tbsp corn starch
- powdered sugar
- Preheat oven to 350 degrees
- Butter the sides and bottom of a 9 inch springform pan
- Using a double boiler, place a heat proof bowl over a pan of simmering water making sure the bowl is not touching the water. Melt chocolate and butter and stir until smooth and combined.
- In a separate large bowl, combine eggs, 1/2 C sugar and salt and mix with hand mixer until pale and thick, about 6-7 minutes.
- Fold half of the egg mixture into the chocolate mixture until combined.
- Add remaining egg mixture and fold until well combined.
- Pour batter into spring form pan and place in oven and bake until top no longer looks wet and a toothpick inserted comes out mostly clean (about 35-45 minutes).
- Remove from oven and allow to cool completely before removing from pan.
- To prepare the topping:
- In a small sauce pan combine pitted cherries, 1/4 C sugar and 1/2 C water and cook over medium heat for 5 minutes.
- In a small bowl, combine the cornstarch and 2 tbsp water and mix until combined.
- Add to cherry mixture and cook over med-low heat until sauce is dissolved . About 4-5 minutes stirring often. Sauce will thicken.
- Remove and allow to cool.
- When serving, pour cherries over cake and dust with powdered sugar.