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Brian Carter Cellars
October 16, 2015 | Recipes | Brian Carter Cellars

Vanilla Salted Chocolate Cherry Decadence

Vanilla Salted Chocolate Cherry Decadence

Chef Carol Dearth, Sizzleworks Cooking School

2 tablespoons Brian Carter Cellars Opulento
1/2 cup dried cherries
16 ounces dark chocolate, finely chopped
10 tablespoons unsalted butter
5 large eggs
1/4 cup sugar
1/4 teaspoon vanilla salt (1/2 teaspoon if using unsalted butter)
For Garnish: Powdered Sugar

Preheat oven to 375°F. Coat two 8-inch false bottom tart pans** with cooking spray; set on large sheet pan, set aside. In a small bowl, pour Opulento over cherries, let stand to soak until ready to use.

Melt butter over low heat. When butter has melted add chocolate. Stir to combine. Let stand 5 minutes to melt chocolate, then stir again to smooth out.

Meanwhile whisk eggs in a large bowl with sugar and vanilla salt. Whisk until the mixture triples in volume, about 8 minutes. Fold in slightly cooled chocolate mixture. Strain cherries, reserving the Opulento; fold cherries into chocolate mixture. Spread in prepared pans.

Bake for 20 minutes. The center will be a little soft. Let cool at least 30 minutes before serving. Center will sink as it cools. Holds up well in refrigerator.

To serve: Slice into thin wedges, plate on dessert plates and sprinkle with powdered sugar.

Each tart serves 6-8.

** or one 1/4 sheet pan, lined with parchment paper. Makes 121 servings 1-inch squares.

Opulento Whipped Cream:
1 cups heavy cream
1/4 cup sugar (I like to use brown sugar here)
reserved Opulento (from soaking cherries)
vanilla salt

In mixing bowl, combine cream and Opulento; beat to soft peaks. Spoon or pipe onto of cake; garnish with a sprinkle of vanilla salt.

Sizzleworks Cooking School
14111 NE 24th Street • Bellevue, WA 98007


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