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Ingredients
- Cake:
- Nonstick vegetable oil spray
- 1/3 cup cherry preserves
- 2 tbs kirsch (clear cherry brandy)
- 1 1/2 cups dried tart cherries (about 8 ounces)
- 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- 6 large eggs
- 1/3 cup flour
- Kirsch Whipped Cream:
- 2 cups chilled whipping cream
- 1/4 cup powdered sugar
- 4 tsp kirsch (clear cherry brandy)
- 1/4 tsp almond extract
- 16 candied violet petals
Preparation
Step 1
Cake: Position rack in lowest third of oven and preheat to 350°. Line 10 cup metal bowl with foil extending 3 inches over sides. Spray foil with nonstick spray. Stir preserves with kirsch in medium skillet over medium heat until preserves melt. Add dtied cherries: bring to boil. Cover; remove from heat. Let cool.
Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth. Remove from heat. Whisk in sugar and vanilla, then whisk in eggs 1 at a time. Mix in flour then cherry mixture. Transfer batter to prepared bowl.
Bake cake in bowl 30 minutes. Fold foil overhang over edges of cake to prevent overbrowning. Continue to bake until top is cracked and dry and tester inserted in center comes out with moist batter attached, about 55
minutes longer. Cool cake completely in bowl on rack (cake may fall in center) Press edge of cake firmly to level with center of cake. Cover and let stand at room temperature overnight.
Kirsch WHipped Cream:
Using electric mixer, beat cream, powdered sugar, kirsch, and almond extract in large bowl until cream holds peaks.
Invert cake onto platter. Peel off foil.
Spoon whipped cream into large pastry bag fitted with medium star tip. Pipe whipped cream stars over cake, covellng completely. Pipe additional stars over top flat center of cake to form dome. (Can be made 1 day ahead; cover with cahe dome and chill.) Decorate with candied violets.