Chocolate, cherry and mascarpone torte

Name: Chocolate, cherry and mascarpone torte
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: ice cream, crème fraîche or pouring cream (with an added splash of kirsch for a boozy kick, if you like), to serve; ice cream, crème fraîche or pouring cream (with an added splash of kirsch for a boozy kick, if you like), to serve; ice cream, crème fraîche or pouring cream (with an added splash of kirsch for a boozy kick, if you like), to serve; ice cream, crème fraîche or pouring cream (with an added splash of kirsch for a boozy kick, if you like), to serve; 150 g/5½ oz fresh, frozen (and defrosted) or tinned cherries, pitted; 150 g/5½ oz fresh, frozen (and defrosted) or tinned cherries, pitted; 150 g/5½ oz fresh, frozen (and defrosted) or tinned cherries, pitted; 100 g/3½ oz/½ cup mascarpone cheese; 1 tsp baking powder (gluten-free); 2 eggs and 1 egg yolk; 100 g/3½ oz/1 cup ground almonds; 150 g/5½ oz/¾ cup caster (superfine) sugar; 2 eggs and 1 egg yolk; 75 g/2¾ oz cherry jam (jelly); 75 g/2¾ oz cherry jam (jelly); 125 g/4½ oz/½ cup butter; 50 g/1¾ oz/½ cup cocoa powder, plus extra for dusting

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

A chocolate dessert will always go down well and this has a retro touch to it too. The combination of chocolate, cherries and cream are the wonderful ingredients making up the well-loved Black Forest gateau. It was hugely popular in the 1970s, and a cake my sister Millie and I would have eaten for breakfast, lunch and dinner given half a chance when growing up!

Serve warm with ice cream, cream or crème fraîche and a glass of chilled kirsch (cherry liqueur) for a real treat. Any left

Ingredients

Leftovers
Lunch
Dinner
Dessert
Breakfast
Gluten-free
Vegetarian

Ingredients

Method