Flourless Chocolate And Dried Cherry Torte Enhanced W/ Kreik Recipe

Preheat oven to 425 degrees F. 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 and 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 1/2 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. Whet 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. Yield: 12 servings All
Recipes Courtesy of Chef Tim Schafer of Tim Shafer’s Cuisine Cafe in
Morristown, NJ (201) 538-5550

NOTES : Recipe Courtesy of Chef Tim Schafer of Tim Shafer’s Cuisine Cafe