chocolate cherry cake

Chocolate & Cherry Cake

Chef Nick Stellino hosts Chef Elise Wiggins as she shares her recipe for this chocolate torte topped with sophisticated cherry sauce. This recipe is a summertime must, as the key to it is found in using fresh cherries. The individual portions are served topped with gelato for a true masterpiece.

Cake

  • ½ pound bittersweet chocolate
  • ½ pound butter
  • 1 cup C&H® Granulated Sugar, divided
  • ½ cup milk
  • 6 eggs
  • 6 egg yolks
  • ½ cup dried cherries
  • 2 cups water
  • fresh cherries with stems, for garnish
  • fresh Cherry Jubilee, for serving
  • real vanilla bean gelato or vanilla ice cream, for serving 

Preheat oven to 300°F. Melt the chocolate and butter in a double boiler. Mix ½ cup sugar with milk. Heat until it comes to a boil; stir into the melted chocolate and butter. Allow the mixture to cool.

In a separate bowl, stir together the eggs and egg yolks. Stir the eggs into the chocolate mixture.

Mix the dried cherries, water and ½ cup sugar together in a small pot and simmer until the cherries have rehydrated and the liquid reduces to a thin syrup, about 15 to 20 minutes. Combine the cherry mixture with the chocolate mixture.

Butter 6 (4-ounce) ramekins and line with paper. Portion the chocolate cake mixture into each ramekin. Place several cherries on top of each cake and bake for 30 minutes.

Cherry Jubilee

  • C&H® Granulated Sugar
  • 1 tablespoon cornstarch
  • ¼ cup water
  • ¼ cup orange juice
  • 3 cups pitted fresh, sweet cherries
  • ½ teaspoon grated orange peel
  • ¼ cup brandy (optional)

Combine the sugar and cornstarch. Blend in the water and orange juice, and bring to a boil. Cook and stir until thickened and smooth. Add the cherries and orange peel; return to a boil and simmer for 10 minutes.

Serves 6.

Chocolate & Cherry Cake