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

Before you start

Gather everything before you start. Soften the cream cheese at room temperature for about 30 minutes so it beats smooth. Chill the heavy cream for the whipped layer and keep it cold until you use it. Chop the dark chocolate finely for the ganache and keep a separate block chilled for the curls. Chop the almonds, halve and pit the cherries, and pat them dry.

Line the springform pan with the chocolate sponge base and have the offset spatula, box grater, mixer and heatproof bowl within reach. Set the gold cake board or serving plate nearby so you can move the torte without disturbing the ganache. Working in this order keeps the cream from warming and the ganache from cooling before you pour it.

Instructions

Chocolate, cherries and cream

1. 1Prepare the almonds and cherries
   Chop the whole almonds with a chef's knife until they are fine, scraping them together as you go. Pit and halve the dark cherries, setting aside a few whole ones for the top. Keep the nuts and fruit on separate parts of the board so they stay easy to arrange.
   Look for Almonds should be finely chopped, with no large chunks left, and cherries should be dry to the touch.
   Tip Pat the cherries dry so the ganache does not thin out when it meets the fruit.
2. 2Grate the chocolate curls
   Hold a block of dark chocolate against the large holes of a box grater and grate it over a sheet of parchment or the board. The shavings will curl and fall. Set the curls aside in a cool place so they keep their shape.
   Look for Fine curls should drop from the grater and hold their shape without melting.
   Tip Chill the chocolate block for 10 minutes first so it grates cleanly.

The almonds should be finely chopped, the cherries dry and halved, and the chocolate curls resting in a cool spot. The amaretto cream should be smooth and thick, holding soft peaks and tasting of almond.

Check that the cream cheese has no lumps left and that the whipped cream has not turned grainy or stiff. Before you go on, make sure the sponge is level in the pan and the cream is spread evenly across it, so the cherries sit in a neat ring and the ganache has a flat surface to cover.

Ganache and layering

3. 3Whip the amaretto cream
   Beat the softened cream cheese with the sugar until smooth. In a separate bowl, whip the chilled heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture with the amaretto until the cream is smooth and evenly flavored.
   Look for The cream should be smooth and thick, holding soft peaks when the whisk is lifted.
   Tip Fold gently so the cream keeps its airy body.
4. 4Spread the cream and add cherries
   Line a 9-inch springform pan with the chocolate sponge base. Spread the amaretto cream over the sponge in an even layer with an offset spatula. Arrange the halved cherries in a ring over the top of the cream, pressing them in lightly.
   Look for The cream should cover the sponge evenly, with the cherries sitting neatly in a ring.
   Tip Keep the cream layer level so the ganache spreads evenly on top.
5. 5Make the dark chocolate ganache
   Heat the 3/4 cup of heavy cream in a medium saucepan until it just begins to steam. Pour it over the finely chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir slowly until the ganache is smooth and glossy.
   Look for The ganache should be smooth, dark and glossy with no streaks of cream left.
   Tip Stir from the center outward to avoid whipping air into the ganache.

The ganache should look smooth, dark and glossy, with no streaks of cream and no grainy chocolate left. It should pour in a slow, steady stream that keeps its shape. Check the temperature by touch: it should feel warm, not hot, so it spreads without sinking into the cream. Make sure the cherries are still in their ring and have not shifted. Before you go on, confirm the ganache covers the cherries and cream and runs toward the edge, so the torte is ready to chill and set firmly.

Chill, garnish and slice

6. 6Pour the ganache over the torte
   Pour the warm ganache slowly over the cherries and cream in the center of the pan. Tilt the pan gently so the ganache spreads to the edges and covers the surface. Chill the torte for at least 3 hours until the ganache is firm.
   Look for The ganache should cover the surface evenly and look glossy before it sets.
   Tip Pour in a slow, steady stream to keep the cherries from shifting.
7. 7Garnish and serve
   Release the springform ring and set the torte on a gold cake board. Scatter the reserved cherries on top, press the chopped almonds around the rim, and arrange the chocolate curls on the edge. Slice with a warm knife, wiping it between cuts, and serve cold.
   Look for Garnish should sit neatly around the rim, and the slices should show clean layers.
   Tip Warm the knife under hot water and dry it before each cut.

After at least 3 hours in the refrigerator, the ganache should be firm to the touch, dark and glossy, with no soft spots on the surface. Release the springform ring gently and check that the sides are clean. Scatter the reserved cherries, press the chopped almonds around the rim and arrange the chocolate curls. Before you slice, make sure the knife is warm and dry, and that each slice shows the sponge, cream and cherries as clear layers.

Common mistakes

The most common mistake is pouring the ganache too hot or too cold. Hot ganache will sink into the cream and blur the layers, while ganache that has cooled too far will be thick and streaky and will not spread across the cherries. Keep the cream cold until you use it and warm the ganache only until it is smooth.

Another frequent problem is overly wet cherries, which thin the ganache and make the top weep. Pat them dry before arranging. Finally, do not skip the chilling time. Cutting the torte too early will make the layers slump and the chocolate look soft. Let it set for at least 3 hours so the slices hold their shape and the ganache looks glossy.

How to tell it’s done

The torte is ready when the ganache is set firm to the touch, dark and glossy, and the surface no longer shows any movement when the pan is gently tilted. The cream should look smooth and hold its shape, and the sponge base should be firm underneath. When you lift the springform ring, the sides should be clean and the cherries should still sit in their ring.

A thin knife inserted into the center should come out clean and cool, with the layers holding their shape. This torte contains no raw meat or poultry, so no internal temperature needs to be checked. Serve it cold from the refrigerator for the cleanest slices and the best texture.