Cherry Amaretto Torte with Dark Chocolate Ganache Step-by-step instructions

Before you start

Before starting, make sure all ingredients are at room temperature (except the heavy cream, which should be cold). Grate the dark chocolate for the mousse and the garnish, and toast the almonds.

Pit and halve the cherries. Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper. Preheat the oven to 350°F (175°C) when you are ready to bake the sponge.

Instructions

Prepare the Components

1. 1Prepare the Components
   Grate the dark chocolate on a box grater into a bowl to make fine chocolate curls. Coarsely chop the toasted almonds and set aside. Pit and halve the cherries for the compote. In a small bowl, combine the cherries, sugar, and amaretto; set aside to macerate.
   Look for The chocolate curls are fluffy and the cherries are glossy with sugar.
   Tip Keep the chocolate chilled for easier grating.
2. 2Make the Cherry Compote
   Transfer the macerated cherries to a saucepan and cook over medium heat until the cherries release their juices and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool completely.
   Look for The compote is thick and syrupy, with whole cherry pieces.
   Tip Stir occasionally to prevent sticking.
3. 3Whip the Amaretto Mousse
   In a large bowl, beat the heavy cream with the sugar until soft peaks form. Gently fold in the amaretto and half of the grated chocolate until just combined. Set aside in the refrigerator.
   Look for The mousse is light and airy with flecks of chocolate.
   Tip Chill the bowl and beaters for faster whipping.

The chocolate is grated into fine curls, the almonds are toasted and chopped, and the cherries are macerating in sugar and amaretto. The compote should be thick and syrupy when cooked. The mousse is whipped to soft peaks and holds its shape. Everything is ready to assemble.

Bake and Assemble

4. 4Bake the Chocolate Sponge
   Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. Beat the butter and sugar until creamy, then add the eggs one at a time. Sift in the flour, cocoa, and salt, and fold to combine. Pour into the pan and bake for 20 minutes, or until a toothpick comes out clean.
   Look for The cake is set and springs back when touched.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overmix after adding the flour.
5. 5Cool the Sponge
   Let the cake cool in the pan for 10 minutes, then remove the sides and let cool completely on a wire rack. Once cool, slice the cake horizontally into two thin layers.
   Look for The cake is completely cool and slices cleanly.
   Tip Use a serrated knife for even layers.
6. 6Assemble the Torte
   Place one cake layer in the bottom of the springform pan. Spread half of the amaretto mousse over the cake, then spoon the cherry compote across the center, leaving a border. Top with the second cake layer and press gently. Spread the remaining mousse over the top and sides.
   Look for The torte is evenly layered with mousse and cherries.
   Tip Press the top layer gently to avoid squeezing out the filling.

The sponge is baked until a toothpick comes out clean, then cooled completely. The layers are sliced and assembled with mousse and compote.

The torte should be evenly stacked and firm to the touch. The remaining mousse is spread over the top and sides, creating a smooth canvas for the ganache.

Finish and Chill

7. 7Make the Ganache
   Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped dark chocolate in a bowl and let stand for 2 minutes, then stir until smooth and glossy.
   Look for The ganache is smooth and shiny with no lumps.
   Tip If lumps remain, strain the ganache.
8. 8Pour the Ganache Over the Torte
   Pour the warm ganache over the top of the assembled torte, spreading it to the edges with a spatula so it drips down the sides. Refrigerate for at least 2 hours to set.
   Look for The ganache is smooth and glossy, starting to set.
   Tip Chill the torte before slicing for clean cuts.
9. 9Decorate and Serve
   Before serving, crown the torte with the remaining cherries, chocolate curls, and toasted almond flakes. Slice into thick wedges and lift each slice with a cake server.
   Look for The top is studded with cherries and chocolate curls.
   Tip Use a warm knife for cleaner slices.

The ganache is poured over the torte and spread to the edges, dripping down the sides. It should be glossy and smooth. After chilling, the ganache is set but still slightly soft to the touch. The torte is decorated with cherries, chocolate curls, and almonds, and is ready to serve.

Common mistakes

A common mistake is overmixing the sponge batter, which can make the cake tough. Fold the dry ingredients gently until just combined.

Another issue is not chilling the torte long enough; the ganache may be too soft to slice cleanly. Also, avoid overheating the cream for the ganache—it should be just simmering, not boiling, to prevent the chocolate from seizing.

How to tell it’s done

The torte is done when the ganache is set and the layers are firm. To check the sponge, insert a toothpick into the center; it should come out clean or with a few moist crumbs.

The mousse should be chilled and hold its shape. The whole torte should be refrigerated for at least 2 hours before slicing, and it can be served chilled or at room temperature.

• Egg dishes: 160°F (71°C) in the thickest part