Tuesdays with Dorie: Cherry-Fudge Brownie Torte

Everyone always says this but it's finally my turn! I've been baking with the TWD group since May, 2008. My first attempt was Pecan Honey Sticky Buns and it was also the first time I ever made brioche. Being a part of TWD has given me the opportunity to make/bake things I never dreamed I would be able to. Kugelhopf, cream puffs, homemade pie crust, completely homemade lime meringue pie, pudding, I could go on and on. It's such so much fun to do and there are a ton of great blogs I've discovered by being a part of TWD.

It wasn't too difficult for me to choose, I had my eye on the Cherry-Fudge Brownie Torte for awhile because I love the combination of cherries and chocolate. The torte took awhile to put together, you have to flambe the the dried cherries with kirsch, melt the butter and chocolate together, then mix everything and bake it for 55 minutes. The cake has to cool completely before you mix the mousse topping up and pour it over the cake. I think it took about an hour or so for my cake to cool. The mousse part is cream cheese, sugar, mascarpone cheese and a dash of vanilla. It came together really quick and was very pourable. I was a little worried that it would 'set' because it was so pourable. After an overnight stay in the fridge the mousse was still runny, but I have a feeling it's because I overbeat it a little. It was still delicious, just what I imagined.Thank you for baking with me this week! I can't wait to see what baking adventures lie ahead.

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Cherry-Fudge Brownie Torte

For the brownie layer
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon (or up to 2 teaspoons, to taste) coarsely ground black pepper
1/4 teaspoon salt
1 cup dried tart cherries
1/4 cup water
1/4 cup kirsch
3 tablespoon cherry preserves
1 1/2 sticks (12 tablespoons) unsalted butter, cut into chunks
11 ounces bittersweet or semi-sweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs, at room temperature
1/4 teaspoon pure vanilla extract

For the mousse
3 ounces cream cheese, at room temperature
1/3 cup sugar
1 teaspoon pure vanilla extract
pinch of salt
1 1/2 cups (12 ounces) mascarpone cheese
3/4 cup cold heavy cream

unsweetened cocoa powder, for dusting

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment or wax paper. Put the pan on a baking sheet lined with parchment or a silicone mat.

To Make the Brownie Layer: Whisk together the flour, cocoa, pepper and salt.
Put the cherries and water in a small saucepan over medium heat and bring to a boil. Boil for 1 minute, then stand back and carefully ignite the kirsch. When the flames die, stir in the preserves and boil until the mixture thickens, about 3 minutes. Remove the pan from the heat and set aside to cool.

Put the butter and 7 ounces of the chopped chocolate in a heatproof bowl and set the bowl over a pan of gently simmering water. Heat, stirring occasionally, until the butter and chocolate are just melted. Stir in 1/2 cup of the sugar, and remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs, the remaining 1 cup of sugar and the vanilla extract until pale and thick, about 5 minutes. Switch to a large sturdy spatula and gently mix in the melted chocolate. Still using the spatula, fold in the dry ingredients, followed by the cherries and the remaining 4 ounces of chopped chocolate. Turn the batter into the springform pan and smooth the top with a rubber spatula.

Bake the brownie cake for about 55 minutes, or until the top is dry - it may be slightly cracked, but that's okay - and the cake is just starting to pull away from the sides of the pan. If you stick a thin knife into the center, it should come out streaked with some moist (not wet) batter attached. Transfer the pan to a cooling rack and let the cake cool for 15 minutes, then loosen the brownie by running a blunt knife between the cake and the pan and remove the sides of the pan. Cool the cake completely on the base of the pan.

When the cake is cool, invert it onto a rack and remove the base of the pan and the parchment paper. Wash and dry the pan and return the cake to it. Refasten the sides around the cake. (The cake can be made ahead; wrap it well and store it in the refrigerator for up to 1 day. Or wrap it airtight and keep it in the freezer for up to 2 months; defrost it in the wrapper.)

To make the mousse: Working with the stand mixer preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese, sugar, vanilla extract and salt together on medium-high speed, scraping the bowl as needed, until very smooth. Reduce the mixer speed to low, add the mascarpone and mix it until it is smooth. Add the cream and beat only until it is blended - don't overbeat it; you want a light, smooth mousse. Pour the mousse over the brownies and tilt and jiggle the pan to even the mousse.

Slip the cake into the refrigerator and refrigerate for at least 4 hours (or overnight) to set the mousse.

Remove the sides of the springform and let the cake set at room temperature for about 20 minutes before serving. Dust the top of the cake with cocoa powder just before serving.