Flourless Chocolate & 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