Yield: 12 Servings
|¼ cup||Dried cherries|
|½ cup||Kriek beer; Lambic Cherry Beer|
|1.00 pounds||Semi-sweet chocolate|
|½ pounds||Sweet butter|
|6.00 \N||Whole Eggs|
Preheat oven to 425 degrees. Prepare a 9-inch springform pan by coating pan with sweet butter. Place a circle of parchment paper in pan and also butter the paper. Wrap pan in aluminum foil to prevent leakage. Soak cherries in beer overnight and drain. In a double boiler combine chocolate and butter over hot water, stir mixture until melted and smooth. Stir in soaked cherries and set aside. In a heatproof bowl whisk eggs over the hot water until warm to the touch.
Using an electric mixer beat warmed eggs until tripled in volume.
Immediately fold half of the egg mixture into the chocolate mixture until just incorporated and a few streaks remain. Fold in thoroughly the remaining
½ of the eggs. Pour batter into prepared pan and place in a water bath. Bake in preheated oven for 6 minutes. Cover with aluminum foil and bake for an additional 12 minutes. Cake will seem under done, however, it will set up overnight. When cake is set, remove cake pan by slightly heating the outside with a warm damp cloth. Turn over cake and repeat procedure on the bottom, remove carefully.
Remove parchment paper. Smooth out cake with a warm straight spatula.
This recipe yields 12 servings. Comments: The original recipe title as listed is "Flourless Chocolate And Dried Cherry Torte Enhanced With Kriek Beer".
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Chef Tim Schafer of Tim Shafer's Cuisine Cafe in Morristown, NJ (201) 538-3330 From the TV FOOD NETWORK - (Show # CL-8841 broadcast 03-14-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Tim Schafer
Converted by MM_Buster v2.0l.