Black Forest Truffle Torte

Allergens

Milk, Eggs

Ingredients

• 1 cup heavy cream
• 8 oz dark chocolate, finely chopped
• 2 cups fresh cherries, pitted and halved
• 1 tablespoon granulated sugar
• 3 tablespoons Kirsch liqueur
• 1 cup whipping cream
• 4 oz mascarpone cheese
• 1/4 cup unsweetened cocoa powder

Instructions

1. Begin by making the chocolate ganache. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the warm cream over the finely chopped dark chocolate and let it sit for a minute. Gently stir the mixture with a whisk until it becomes smooth and glossy. Allow it to cool slightly before using.
2. In a separate saucepan, combine the cherries, granulated sugar, and Kirsch liqueur. Cook over medium heat for 5 7 minutes until the cherries are tender but still hold their shape. Remove from heat and let them cool completely.
3. In a large bowl, whip the whipping cream to soft peaks. Fold in the mascarpone cheese until fully incorporated.
4. Assemble the torte by placing a layer of chocolate ganache on the bottom of a serving dish. Top with half of the cherries and their syrup. Add a generous dollop of whipped cream mixture, smoothing it into an even layer. Repeat with another layer of ganache, remaining cherries, and whipped cream mixture. Finish by dusting the top with unsweetened cocoa powder using a fine mesh sieve.
5. Refrigerate for at least 2 hours before serving to allow flavors to meld and set.

Chef’s Insight

This dessert is all about the contrast between the rich ganache, fruity cherries, and velvety cream. Don't be afraid to dig in with a spoon!

Notes

This torte is best served chilled and allows the flavors to fully develop when given ample time in the refrigerator.