Valrhona Chocolate Cherry Cake
1 cup dried sour cherries (about 5 ounces)
1/4 cup brandy
12 ounces fine-quality semisweet chocolate
(preferable Valrhona), chopped
1 stick (1/2 cup) unsalted butter
6 large eggs, separated
3/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons fine-quality unsweetened
cocoa powder, sifted
In a bowl macerate cherries in brandy, stirring
occasionally, 2 hours, or until brandy is almost
absorbed.
Preheat oven to 350°F. Line bottom of a buttered 10x2"
round cake pan with wax paper or parchment paper and
butter paper.
In a double boiler or in a metal bowl set over a
saucepan of barely simmering water melt chocolate and
butter, stirring occasionally. Remove top of double
boiler or bowl from heat and cool mixture.
In a bowl with an electric mixer beat yolks and 1/2 c.
sugar until light and fluffy. Add chocolate mixture
and stir until combined. Fold in cocoa powder until
combined well (be careful not to overmix).
In another bowl, with cleaned beaters, beat whites
until they hold soft peaks and beat in remaining sugar
in a slow stream, beating until meringue just holds
stiff peaks. Stir about one fourth meringue into
chocolate mixture to lighten and fold in remaining
meringue gently but thoroughly. Fold in cherries.
Transfer batter to pan, smoothing top, and bake cake
in middle of over 40 minutes or until center is just
set. Cool cake in pan on a rack 15 minutes.
Run a thin knife around edge of pan an invert cake
onto rack to cool completely. Makes 1 cake.
From: Gourmet, January 1996
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