Flourless Chocolate Cherry Torte Recipe

-CHOCOLATE CHERRY TORTE-
8 oz Semisweet chocolate; finely
-chopped
1 c (2 sticks) unsalted butter;
-cut into 1/2 inch pieces
3/4 c Whole blanched almonds
6 lg Eggs
2/3 c Granulated sugar
SWEETENED WHIPPED CREAM
-GARNISH:
1 c Heavy cream
2 tb Superfine sugar
1/2 ts Vanilla extract

OPTIONAL GARNISH
Chocolate-dipped cherries
Shaved chocolate

Macerate the cherries:

1.In a non-corrosive medium saucepan place the cherries, kirsch, cherry
juice and orange zest. Bring to a simmer over medium-high heat. Remove from
the heat and let sit at least 1 hour.

Make the chocolate cherry torte:

1.Position a rack in the center of the oven and preheat to 350 degrees F.
Lightly butter a 10″ cake pan and line the bottom of the pan with parchment
paper. Set aside. 2.Melt the chocolate with the butter according to the
directions in the Chocolate Melting Tips. Set aside. 3.Place the almonds in
a food processor fitted with the metal blade. Process until finely chopped.
Set aside. 4.In a 4 1/2-quart bowl of a heavy-duty electric mixer using the
wire whip attachment beat the eggs and sugar until the mixture is pale and
forms a ribbon when the whip is lifted. Using a rubber spatula scrape down
the bottom and sides of the bowl. Add the chocolate/butter mixture, ground
nuts and reserved soaked cherries (including the juice). Mix until just
combined. Scrape the batter into the prepared pan. 5.Bake the torte 45
minutes to 1 hour or until a toothpick inserted in the center comes out
clean. Place the torte in the refrigerator until chilled. The center will
sink slightly. Invert the cake onto a plate.

Garnish the torte:

1.In a chilled medium bowl using a hand-held electric mixer set at medium
speed, beat the heavy cream, sugar and vanilla until soft peaks form. Set
aside in the refrigerator until ready to use. 2.Place a slice of the torte
on a serving plate and top with a dollop of whipped cream. Garnish with
chocolate dipped cherries and shaved chocolate, if desired.