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Montmorency Cake

Montmorency Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1911.0
Dietary: Vegetarian
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
  • 14 ounce Semisweet chocolate; broken
Directions
  1. 1
    Preheat the oven to 375&# 194;°F (190ðC).
  2. 2
    Line the bottom of a 9-inch round cake pan with buttered waxed paper or baking parchment, then butter the sides evenly.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Beat in the unsalted butter by tablespoons, stirring until smooth. Stir in the flour and salt.
  6. 6
    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.
  7. 7
    Delicately fold the warm chocolate mixture into the meringue in two additions. Pour the batter into the prepared pan.
  8. 8
    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.
  9. 9
    Set the pan on a rack to cool for at least 45 minutes. The cake will sink and crack slightly as it cools.
  10. 10
    While the cake cools, place the pitted cherries in a saucepan with the remaining 1/3 cup sugar and 2 tablespoons Kirsch.
  11. 11
    Cook over medium-low heat, partially covered, for 30-40 minutes (or 20-25 minutes if using canned cherries), stirring occasionally.
  12. 12
    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.
  13. 13
    Invert the cooled cake onto a serving platter and remove the paper.
  14. 14
    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.
  15. 15
    Stir the scooped-out cake crumbs into the cherry compote.
  16. 16
    Spoon the chocolate-cherry mixture back into the center of the cake, smoothing the top with a flexible spatula.
  17. 17
    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.
  18. 18
    Allow the glaze to cool slightly, then spread evenly over the top and sides of the cake.
  19. 19
    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.

Keywords: chocolate cake, cherry compote, montmorency, kirsch, coffee chocolate, ganache, filled cake, dessert, baking, dark chocolate, sour cherries, holiday dessert, coffee granules, meringue, chocolate glaze, fruit filling, indulgent, classic recipe, chocolate sponge, cherry jam
Read it online: https://www.chefs-mate.com/recipe/montmorency-cake/