This elegant Montmorency Cake is a sophisticated dessert that balances the deep bitterness of dark chocolate with the bright acidity of sour cherries. The cake itself is a moist, dense sponge infused with coffee and Kirsch, which enhances the chocolate flavor. Inside, a thick, jam-like cherry compote provides a juicy contrast to the tender crumb. The entire cake is enrobed in a smooth, semi-sweet chocolate glaze, giving it a professional, bakery-style finish. It is an impressive centerpiece for holiday dinners or romantic evenings, offering a luxurious texture and complex flavor profile that pairs beautifully with strong coffee or dessert wine.
Montmorency Cake
Description
This elegant Montmorency Cake is a sophisticated dessert that balances the deep bitterness of dark chocolate with the bright acidity of sour cherries. The cake itself is a moist, dense sponge infused with coffee and Kirsch, which enhances the chocolate flavor. Inside, a thick, jam-like cherry compote provides a juicy contrast to the tender crumb. The entire cake is enrobed in a smooth, semi-sweet chocolate glaze, giving it a professional, bakery-style finish. It is an impressive centerpiece for holiday dinners or romantic evenings, offering a luxurious texture and complex flavor profile that pairs beautifully with strong coffee or dessert wine.Ingredients
Directions
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Preheat the oven to 375&# 194;°F (190ðC).
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Line the bottom of a 9-inch round cake pan with buttered waxed paper or baking parchment, then butter the sides evenly.
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In a heavy-bottomed saucepan set over low heat, melt 8 ounces of the chocolate with 1 tablespoon of instant coffee granules and 1/4 cup Kirsch, stirring until smooth.
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Remove from heat, stir in the egg yolks one at a time, then return to low heat briefly to warm and thicken the mixture slightly. Remove from heat again.
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Beat in the unsalted butter by tablespoons, stirring until smooth. Stir in the flour and salt.
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In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Sprinkle 1/3 cup of sugar over the whites and continue beating until stiff, shiny peaks form.
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Delicately fold the warm chocolate mixture into the meringue in two additions. Pour the batter into the prepared pan.
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Bake for 20-25 minutes, until the cake has puffed and a knife inserted in the center comes out with only a slightly creamy residue. Do not overcook.
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Set the pan on a rack to cool for at least 45 minutes. The cake will sink and crack slightly as it cools.
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While the cake cools, place the pitted cherries in a saucepan with the remaining 1/3 cup sugar and 2 tablespoons Kirsch.
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Cook over medium-low heat, partially covered, for 30-40 minutes (or 20-25 minutes if using canned cherries), stirring occasionally.
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Uncover the pan for the last 10 minutes to reduce the liquid into a thick compote. Allow to cool, then chop roughly and set aside.
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Invert the cooled cake onto a serving platter and remove the paper.
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Using a large spoon, trace a 5-inch circle in the center of the cake and scoop out the top part, leaving at least 1/2 inch of cake at the bottom.
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Stir the scooped-out cake crumbs into the cherry compote.
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Spoon the chocolate-cherry mixture back into the center of the cake, smoothing the top with a flexible spatula.
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In a saucepan, melt the remaining 6 ounces of chocolate with 1 tablespoon coffee granules, 3 tablespoons water, and 2 tablespoons Kirsch, stirring until smooth.
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Allow the glaze to cool slightly, then spread evenly over the top and sides of the cake.
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Wipe any smudges from the platter with a hot, damp towel. Refrigerate the cake for 30 minutes before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1911.0kcal
- % Daily Value *
- Total Fat 105.0g162%
- Saturated Fat 63.0g315%
- Cholesterol 0.0mg0%
- Sodium 84.0mg4%
- Total Carbohydrate 206.5g69%
- Dietary Fiber 38.5g154%
- Sugars 161.0g
- Protein 17.5g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the cake refrigerated until 30 minutes before serving. It is best served slightly below room temperature.
Substitutions: You may substitute the cherries with a puree of fresh figs, or chopped dried pitted prunes or apricots plumped in water and Kirsch and flavored with orange marmalade.
Tip: If using canned sour cherries, drain them well and cook for a shorter time (20-25 minutes) to prevent them from becoming too mushy.
Safety: Ensure the chocolate ganache is not too hot when spreading to avoid melting the cake structure, but fluid enough to coat smoothly.
