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Friday, October 14, 2016

Coconut Cherry Chocolate Torte

Dark chocolate, cream and coconut rum, fill this decadently silky tart, which is topped with cherries and fresh whipped cream.




This recipe was originally planned for a BIG blogging event which happening this week. While I had every good intention of participating, life slapped me in the face and woke me up to my reality. I still don't have time to create several recipes in a short period of time and do everything that is necessary to get to recipes up on the blog. So I decided to just share this beautiful tart with you guys today.

My kids and I are suckers for dark chocolate. Surprisingly the kids prefer dark chocolate to milk chocolate, which is ok with me because it is a bit healthier than milk chocolate. When I mentioned my plan for this torte to the kids, both of them were pretty much salivating at the thought, LOL. So when they saw me trying to get photographs of the tart for the blog, I was met with cheers and inquiries as to whether they could have a slice when I was done. 

This torte is super simple to make and tastes amazing. It is silky smooth and rich, but the cherries and fresh whipped cream cut the richness and add a delicious pop of flavour to the tart. I decided to add a subtle coconut flavour by adding some coconut rum to the chocolate and coconut extract to the whipped cream. 




Coconut Cherry Chocolate Torte

Crust
2 C chocolate cookie crumbs
3 Tbs butter, melted

Chocolate Ganache
3 C chocolate kisses, chopped
1 C heavy cream (35%)
2 Tbs coconut rum (I used Blue Chair Bay)
1 tsp coconut extract

Cherry Topping
3 C frozen dark cherries
1/2 C sugar
1 tsp almond extract
2 Tbs cornstarch
3 Tbs cold water

Coconut Whipped Cream
1 C heavy cream (35%)
1 tsp coconut extract
1/4 C powdered sugar


In a mixing bowl combine the chocolate cookie crumbs with the melted butter, until mixture resembles wet sand. Press crumbs into a 9 inch tart pan, making sure to press crumbs up the side of the pan as well. Refrigerate while working on the chocolate ganache.

In a small sauce pot, combine 1C heavy cream (35%), coconut rum and 1 tsp of coconut extract. Heat over medium heat, until bubbles begin to form around the edges. Place chopped chocolate kisses into a mixing bowl. Pour hot cream mixture over top and let sit 3 minutes. Stir until chocolate is melted and has combined with the cream to form a smooth mixture. Pour into refrigerated cookie crust and return to the fridge until set (1-2 hrs).

While the chocolate filling sets, place frozen cherries into a clean sauce pot and combine with sugar and almond extract. Cook over medium heat, until cherries have thawed and sugar has dissolved; about 10 minutes. Combine the cornstarch with cold water. Remove the cherries from the heat and stir in the cornstarch mixture. Return the pot to the heat and stir cherries until mixture thickens; about 5 minutes. Remove from heat and let cool completely. Once cool, pour cherries into center of the torte; spread out to 1 inch from the edges.

Place 1C heavy cream (35%) into a mixer bowl; fitted with a whisk attachment. Beat on high speed until soft peaks form. Slowly add in 1 tsp coconut extract and powdered sugar and continue to beat on high speed until firm peaks form. Place whipped cream over cherries and garnish with some chocolate shavings.

Refrigerate until ready to serve

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