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.Print
There is no better way to say "I love you" than a Dark Chocolate Torte with Bing Cherry Compote. This flourless chocolate cake is heavenly.
- 1 ¾ sticks unsalted butter
- 12 ounces bittersweet chocolate chips
- 6 large eggs
- ¾ C sugar (divided)
- Pinch Salt
- 2 C fresh pitted bing cherries
- 2 tbsp corn starch
- powdered sugar
- Preheat oven to 350°.
- Butter the sides and bottom of a 9" 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, ½ 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, ¼ C sugar and ½ 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.