Name: Le Montmorency (A very rich chocolate cake with cherries)
Yield: For a 9-inch (23 cm) cake
Cuisine: French
Ingredients: 12 tablespoons (170 g) unsalted butter, at room temperature; 4 eggs separated; ½ cup (1 dL) imported kirsch; Pinch of salt; ⅓ cup (45 g) all-purpose flour; 1 pound (450 g) fresh cherries or a 1-pound (450 g) can of pitted sour cherries packed in water, drained; 2 tablespoons instant coffee granules; 14 ounces (400 g) semisweet chocolate, broken into bits; Additional fresh cherries for garnish (optional); ⅔ cup (125 g) granulated sugar

Preparation info

For a
9 inch
cake

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Le Montmorency is one of those chocolate desserts that is so chocolate that one friend of Michael’s calls it “killer cake.” That may be one way to describe it, but I would say that it is a dessert to satisfy any friends who love chocolate. It is made with a single layer of cake that is mostly chocolate and butter, with a mere sprinkling of flour. Once baked, the center is scooped out and mixed with a tender, thick compote of fresh cherries, and all is then spr