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Berkshire Hudson Valley Reader Submitted

Dessert

Keemun Dried Cherry, Chocolate, and Almond Torte

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Makes one 9-inch cake
Cynthia Gold/Tea Sommelier
Boston Park Plaza Hotel
Boston, MA

Cake
1/2 cup triple-strength Keemun tea (brewing directions below)
2/3 cup dried cherries
2 tablespoons port
1 cup butter, softened
1 1/3 cups plus 2 tablespoons sugar
6 eggs, separated
2 teaspoons almond extract
2/3 cup almond flour (available at www.kingarthurflour.com)
8 ounces bittersweet chocolate, gently melted in a double boiler

  
Keemun Ganache Frosting
8  ounces bittersweet chocolate, rough chopped
1/2  cup heavy cream
1/4 cup triple-strength Keemun tea (reserved from recipe above)
a pinch of salt

 
Cake
Bring 1 cup of water to a boil and pour it over 1½ tablespoons of loose-leaf Keemun tea. Steep for 5 minutes. Strain well through multiple layers of cheesecloth or coffee filters.

In a medium bowl, pour ½ cup of the strained tea over the dried cherries. Add the port. Let the cherries soak for at least 1 hour. Set aside the remaining ½ cup of triple-strength tea to use in the ganache.

Prepare a 9-inch-round cake pan. Oil the sides and bottom or coat with nonstick cooking spray, and then line with a circle of parchment or wax paper. Oil the paper or spray with nonstick cooking spray. Set aside. Preheat the oven to 325°F.

In a large bowl using an electric mixer, cream the butter and 1S cups of the sugar. Beat in the egg yolks and almond extract.

In a separate bowl using a clean mixer, beat the egg whites on low speed. Then increase the speed while gradually adding the 2 tablespoons of sugar. Beat until soft peaks form.

Add the cherries to the butter mixture (the cherries should have absorbed all of the tea; if excess liquid remains, drain and discard). Fold in the almond flour, melted chocolate, and beaten egg whites.

Pour the batter into the prepared pan and loosely cover with foil. Bake until a tester comes out with very moist crumbs, about 25 minutes. Place on a wire rack to cool. When fully cool, turn out the cake onto a cardboard cake round or a plate. Remove the parchment paper. Press down gently but firmly all around to be sure the cake is positioned securely.

 
Keemun Ganache Frosting
Place the chocolate in a heat-resistant mixing bowl. In a heavy saucepan over medium heat, scald the cream. Add a pinch of salt. Stir and pour over the chopped chocolate. Cover the bowl and let sit for several minutes, until the chocolate is almost melted. Uncover the bowl, add the tea, and slowly stir until smooth.

Pour onto the center of the cooled cake, and then immediately turn and tilt the cake until the ganache covers the top and sides evenly. If needed, use a spatula to smooth the sides.