Sour Cherry Chocolate Torte

This is another recipe that's surprised me in how long it took me to share it with you. I make this recipe all the time. It's one of my main recipes for easy company desserts or take-it-with-you desserts. In fact, I make it often enough that I have occasionally worried that maybe people might be sick of seeing it. Naaaaah, you can't be sorry to see this dessert again after trying it once.

This recipe originally started as a 9" torte. I still often make it that way, but I've become entranced with how cute it turns out when baked in a mini-cheesecake pan. I have a thing for cute, individual portion desserts. I'm in therapy for it...

This dessert is fudgy like a good brownie, but with a little sophisticated twist. I love the subtle flavor boost of the almonds and I adore the moist, tart addition of the sour cherries! The chocolate in this dessert is wonderful and present, but it is not the only star of the show. I don't think I've ever had someone refuse seconds!

Sour Cherry Chocolate Torte

Yield: 1 9" torte OR 12 mini-tortes

1 lb. can red sour pitted cherries packed in water

6 oz semisweet chocolate

1/2 cup almond flour or ground almonds

1 1/2 sticks butter

1 tsp vanilla extract

1/4 tsp almond extract

2/3 cup granulated sugar

3 eggs

2/3 cup sifted AP flour

Pre-heat the oven to 350°. Butter a 9” spring-form pan or mini-cheesecake pan and dust with fine bread crumbs. Drain cherries and spread on paper towel and let stand. Melt the chocolate in a double boiler; set aside to cool slightly.

Grind almonds to fine powder, if necessary, and set aside. Cream butter in a bowl, then add vanilla and almond extracts. Add sugar and beat well. Add eggs one at a time. On low speed, add chocolate and almonds. Add flour, stirring only to mix.

Place half of the batter in the pan. Place a single layer of cherries and then put rest of batter on top.

Bake for 50 minutes at 350°. Cake will be dry and crusty on top and toothpick will come out clean when done. Mini-cheesecake version needs to be checked sooner for doneness. Cool in pan on a rack for 15 minutes. If using springform pan, remove side and let cake stand on bottom of pan until cool. If using mini-cheesecake pan, let cool completely in pan. Serve torte right side up. Sprinkle with powdered sugar once completely cooled and serve with whipped cream or vanilla ice cream, if desired.