I made this for Matt for his birthday. It was delicious, and surprisingly light (given, you know, that it’s a brownie cake). By “light,” I don’t mean “good for you,” but recall my comment about deliciousness. Anyways, I snatched it from the wonderful world of MarthaStewart.com.
Note: I could not find cherries this time of year, so I used fresh strawberries instead of the cherry sauce.
Yield: Serves 8 to 10
- 13 tablespoons butter, plus more for pan
- 1 cup plus 2 tablespoons sugar, plus more for pan
- 6 1/2 ounces bittersweet chocolate
- 4 large eggs, 3 separated, 1 whole
- 3 large egg whites
- Pinch of salt
- 3/4 pound fresh Bing cherries
- 7 tablespoons kirsch, or to taste
- 1 cup heavy cream
- Heat oven to 300 degrees. Butter and sugar an 8-inch springform pan, and set aside.
- Chop chocolate into small pieces, and place in a double boiler or heat-proof bowl with the butter. Place over a pan of barely simmering water, and stir occasionally until completely melted. Remove from heat, and set aside.
- Place 3 yolks, whole egg, salt, and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.
- Wash mixer bowl and whisk; add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.
- Pour chocolate mixture into the egg-yolk mixture, and fold together. Gently fold in egg-white mixture until just combined. Pour into prepared pan, and bake until cake has risen quite high and top has begun to crack, about 1 hour 10 minutes. The center of cake should be set but not at all dry. Allow to cool completely on rack, then remove sides of pan.
- Cut each cherry in half by running the tip of a paring knife around each, starting at the stem. Gently twist cherries to separate halves, and carefully remove pits. Place cherries and remaining 2 tablespoons sugar in medium skillet set over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.
- In a medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a dollop of whipped cream.