This recipe is an embellishment on the easy flourless chocolate cake I posted about recently. I decorated the cake with whipped cream and amarena cherries, and used the syrup of the amarena cherries for the cake batter instead of hot espresso coffee. The result is that the chocolate cake obtains a great deep and dark fruitiness from the cherry syrup, and the combination of the cherries with the chocolate cake is wonderful. The cream lightens up things a bit (although of course not in terms of calories). In terms of preparation it is almost as easy as the simple flourless chocolate cake, except of course for the decorating part.
112 grams (4 oz) chocolate, 70% cacao solids
50 grams (1/4 cup) dark brown sugar
12 amarena cherries
45 ml (3 Tbsp) amarena syrup
55 grams (4 Tbsp) butter, at room temperature + more for greasing the pan
1/2 Tbsp cacao powder
1/2 Tbsp kirsch
1/2 tsp almond extract
1 tsp vanilla extract, divided
125 ml (1/2 cup) whipping cream
1 Tbsp sugar
slivered almonds, toasted, for garnish
Butter 3 or 4 holes of a muffin tin (each hole should be about 125 ml or 1/2 cup). Cut circles of parchment paper as big as the bottom of the holes, and line the bottom of the holes with them. Then butter the parchment paper as well. This will make sure that the tartlets will come out properly.
Allow the tartlets to cool in the tin.
Serve at once or store in the refrigerator, taking them out half an hour before serving.
This goes well with a fruity red full-bodied dessert wine, such as port, banyuls or recioto della valpolicella. The red fruitiness goes well with the cherries.
Basil is notoriously difficult to keep because the leaves are not very robust and can’t withstand refrigerator temperatures — they turn black when kept below 12ºC/55ºF or so. But outside of the fridge basil wilts easily, as shown in the picture above. If it is only just a bit limp but not completely dry or black, it can be rescued with a very simple trick! This also works for parsley or cilantro.