Recipe: White Dog Cafe's Dense Bittersweet Chocolate Torte with Zinfandel-Spiked Cherries

WHITE DOG CAFE'S DENSE BITTERSWEET CHOCOLATE TORTE

1 pound unsalted butter
1 pound high-quality bittersweet chocolate, chopped*
1 cup strong brewed coffee
8 eggs
1 cup sugar
TO SERVE:
Zinfandel-Spiked Cherries (recipe follows) or fresh raspberries and whipped cream

Preheat oven to 350 degrees F. Butter bottom and side of a 10-inch spring-form pan.

Combine butter, chocolate and coffee in double boiler or stainless-steel mixing bowl set over barely simmering water. Slowly melt butter and chocolate, stirring occasionally, until smooth, 6 to 8 minutes. Remove from heat and let cool 5 minutes.

In separate bowl, whisk together eggs and sugar. Add to cooled chocolate mixture and whisk to combine. Pour batter into prepared pan.

Bake for 1 hour. Remove to wire rack and let cool to room temperature.

Remove side of pan. Cover torte with plastic wrap and refrigerate at least 6 hours or overnight. (Torte may be made up to two days before serving.)

Cut into wedges and serve with vanilla ice cream and zinfandel-spiked cherries or fresh raspberries and whipped cream.

*This recipe relies on the quality of the chocolate used. Buy the best you can obtain.

ZINFANDEL-SPIKED CHERRIES
Makes about 1 3/4 cups or 10 to 12 servings

1 1/2 cups plus 1 tbsp. cranberry juice cocktail, divided use
1 cup Zinfandel or other hearty red wine
3/4 cup sun-dried cherries
Juice of 1/2 lemon
1/4 cup firmly packed light brown sugar
1 cinnamon stick
1 Pinch freshly ground black pepper
2 teaspoons arrowroot powder

Combine the 1 1/2 cup cranberry juice, wine, cherries, lemon juice, brown sugar, cinnamon stick and pepper in small, nonreactive (glass or stainless steel) saucepan set over medium heat. Simmer until cherries are plump and liquid is reduced by half, about 20 minutes.

Combine remaining tablespoon cranberry juice with arrowroot in a small cup and stir until smooth. Stir mixture into cherry sauce; bring to a boil.

Remove from heat. Discard the cinnamon stick. Serve warm.

Sauce can be prepared up to 1 week ahead and refrigerated. Reheat before serving.

VARIATION:
Omit black pepper and serve cherries over ice cream.

Makes 10 to 12 servings
Source: The Philadelphia Inquirer, Oct. 2000