Name: Chocolate-Cherry Torte
Yield: Serves 12
Ingredients: 4 tablespoons (2 oz/60 g) granulated sugar; 1 cup (4½ oz/140 g) slivered blanched almonds, toasted; 3 tablespoons aged balsamic vinegar, cassis, rum, or brandy; 12 oz (375 g) bittersweet (60%) chocolate, chopped, or bittersweet chocolate chips such as Ghirardelli; ¾ cup (6 oz/185 g) unsalted butter, cut into cubes; 1 cup (6 oz/185 g) dried sour cherries such as Montmorency; 6 large eggs; 1 cup (7 oz/220 g) firmly packed brown sugar; ¼ teaspoon kosher salt; Unsweetened cocoa powder for dusting; Whipped Cream

Preparation info

Serves
12

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Indulgent and rich, I created this cake for my stepson’s birthday, and it’s worthy of a special occasion. Definitely for chocolate lovers, it is dark, intensely chocolaty, and rich. The cake keeps well in the refrigerator, so it can be baked ahead of time.