Flourless Chocolate-Almond Torte with Cherry Preserves and Kirsch Meringue

By blum099

Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every level, thanks to kirsch liqueur in the cake and the meringue and a smear of preserves layered in between.

PREP: 25 MINS TOTAL TIME: 2 HOURS 25 MINS
SERVINGS:8

Ingredients

• 2 sticks unsalted butter or nondairy margarine, room temperature, plus more for pan
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 cup boiling water
• 1 tablespoon kirsch or other cherry-flavored liqueur (optional)
• 1 cup plus 2 tablespoons sugar
• 6 large eggs, separated (whites kept at room temperature)
• 1 2/3 cups finely ground almonds
• Coarse salt
• 1/4 cup cherry preserves
• FOR THE MERINGUE
• 6 large egg whites, room temperature
• 1 1/2 cups sugar
• 1 tablespoon kirsch or other cherry-flavored liqueur (optional)
• COOK'S NOTE
• Top with jarred cherries.

Details

Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
STEP 2
Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
STEP 3
Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
STEP 4
Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
STEP 5
Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
STEP 6
Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.