Chocolate Cherry Charlottes

Name: Chocolate Cherry Charlottes
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 2 drops almond extract; 99 grams fine-quality bittersweet chocolate (not unsweetened), chopped; 158 milliliters dried sour cherries; 118 milliliters heavy cream; 59 milliliters kirsch; 6 servings Accompaniment: lightly sweetened whipped cream; 2 Tbsps sugar; 7 Tbsps unsalted butter, softened

One portion of this dish contains roughly 2g of protein, 33g of fat, and a total of 382 calories. This recipe serves 6. From preparation to the plate, this recipe takes about 5 hours. Head to the store and pick up almond extract, fine-quality bittersweet chocolate, accompaniment: lightly whipped cream, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free diet.

Instructions

Bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally.

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Cherries

Kirsch

Sugar

Equipment you will use

Sauce Pan

Remove from heat and let stand, covered, 15 minutes. Stir in almond extract.

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Almond Extract

Heat cream, chocolate, and a pinch of salt in another small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 3 minutes.

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Chocolate

Cream

Salt

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Sauce Pan

Remove from heat and add 1 tablespoon butter, stirring until incorporated, then stir in cooked cherries with any liquid.

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Cherries

Butter

Transfer filling to a metal bowl and freeze, stirring occasionally, until firm but not frozen solid, about 2 1/2 hours.

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Bowl

Preheat oven to 350°F.

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Oven

Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices.

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Bread

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Cookie Cutter

Spread 1 side of each round and rectangle with some of remaining butter. Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere. Trim any overhang flush with rims.

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Butter

Spread

Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.

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Bread

Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes. Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates.

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Bread

Equipment you will use

Baking Sheet