Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(Cherry Topping):
1 lb Frozen unsweetened
- cherries, thawed
1/4 c Kirsch
1/4 c (about) Morello cherry
-syrup or sour cherry syrup
(Chocolate Crust):
8 1/2 oz Chocolate wafer cookies
6 tb (3/4 stick) well-chilled
-Butter, cut into 1/2-inch
-pieces
(Chocolate Filling):
1 1/2 c Whipping cream
12 oz Semisweet chocolate,
-coarsely chopped
16 oz Cream cheese, at
-room temperature
3/4 c Sugar
4 Eggs, room temperature
1 t Vanilla
(Garnish):
1 c Whipping cream, well-chilled
2 tb Sugar
1 tb Kirsch
Chocolate curls (optional)
Soak undrained cherries and kirsch in small bowl 6
hours. Thoroughly drain cherries in strainer set over
medium bowl, shaking occasionally, at least two hours.
Reserve liquid. Add enough Morello cherry syrup to
cherry liquid to measure 1 cup. Pour 6 tablespoons
into heavy 8-inch skillet (reserve remaining liquid
for filling). Halve cherries and add to skillet. Boil
until syrup is thickened and mixture resembles
preserves, about 6 minutes. (Can be prepared 2 days
ahead. Chill.)
Generously butter 9-inch springform pan. Finely crush
cookies in processor, using on/off turns. Cut in
butter until mixture begins to gather together, using
on/off turns. Press crumbs into bottom of pan and up
sides to 3/4 inch from top; there should be no cracks.
Refrigerate crust for at least 30 minutes.
Preheat oven to 325 degrees F. Heat 1 1/2 cups cream
with chocolate in heavy medium saucepan over low heat
until chocolate melts, stirring constantly. Cool 10
minutes.
Beat cream cheese with 3/4 cup sugar until smooth.
Beat in eggs 1 at a time until just combined. Beat in
chocolate mixture, then remaining 10 tablespoons
cherry liquid and vanilla. Pour into crust. Bake until
outer 2 inches of cake are firm but center still moves
slightly, about 1 1/4 hours (top may crack). Cool
completely on rack. Top pan with paper towels and
cover tightly with foil. Refrigerate 1 to 2 days.
Remove foil, paper towels and pan sides from cake.
Spread cherry topping over cake. Beat remaining 1 cup
cream with 2 tablespoons sugar and kirsch to peaks.
Spoon into center of cake. Top with chocolate curls if
desired. (Can be prepared 2 hours ahead and
refrigerated.) Let stand at room temperature for 15
minutes before serving.
Edited to MM format by: Lois Flack, CYBEREALM BBS,
Watertown, NY
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