Chocolate-almond cherry meringue

By LisaMK

This is a flourless torte.
From Martha Stewart Living, March 2011

Ingredients

• Cake:
• 2 sticks butter, room temp, plus more for pan
• 1/2 c unsweetened Dutch-process cocoa powder
• 1/2 c boiling water
• 1 tbs kirsch or other cherry flavored liquor (optional)
• 1 c plus 2 tbs sugar
• 6 eggs, separated, whites kept at room temp
• 1 2/3 c finely ground almonds
• coarse salt
• 1/4 c cherry preserves
• Meringue:
• 6 egg whites, room temp
• 1 1/2 c sugar
• 1 tbs kirsch or other cherry-flavored liquor

Details

Servings 8
Preparation time 85mins
Cooking time 145mins

Preparation

Step 1

Preheat oven to 350 degrees.
Cake:
Butter 9 inch springform pan.
Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth.
Stir in kirsch.
Beat in butter and 1 c sugar w/ a mixer on med speed until pale & fluffy.
Beat in egg yolks, 1 at atime, scraping down sides of bowl between additions. Add cocoa mixture and almonds , beat until combined. Transfer to large bowl.
Whisk egg whites and 1/2 tsp salt in clean bowl of mixer on med hi speed until soft peaks form. While mixer is running, add remaining 2 tbs sugar and whisk until stiff peaks form. Fold 1/4 qtr of the whites into batter, then fold in remaining whites.
Pour batter into pan, transfer to a baking sheet.
Bake for 30 mins.
Remove from oven, and cover cake w/parchment-lined foil. Bake until toothpick inserted comes out clean, about 30 more mins.
Transfer to wire rack, let cool for 45 min.
Run a knife or offset spatula around edge of cake to loosen, and release sides of pan to remove.
Meringue:
whisk egg whites and sugar in clean heatproof bowl of mixer over a pan of simmering water until sugar dissolves and mixture is hot to the touch, 3 mins.
Whisk until stiff peaks form.
Spread cherry preserves on top of cake. Spread meringue over preserves using offset spatula, making swirls.
Caramelize peaks of meringue by briefly placing under a broiler.