(Cherry Topping): 12 oz Semisweet chocolate,
1 lb Frozen unsweetened -coarsely chopped
– cherries, thawed 16 oz Cream cheese, at
1/4 c Kirsch -room temperature
1/4 c (about) Morello cherry 3/4 c Sugar
-syrup or sour cherry syrup 4 Eggs, room temperature
(Chocolate Crust): 1 ts Vanilla
8 1/2 oz Chocolate wafer cookies (Garnish):
6 tb (3/4 stick) well-chilled 1 c Whipping cream, well-chilled
-Butter, cut into 1/2-inch 2 tb Sugar
-pieces 1 tb Kirsch
(Chocolate Filling): Chocolate curls (optional)
1 1/2 c Whipping cream
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
– Home of Kook-Net (315)782-1120 –
Yields
1 cake