Recipe :: Flourless Keemun Cherry Chocolate Torte

This dense, rich cake keeps well for several days or can be frozen for several weeks, so it's a good one to make ahead. You can even make several and freeze them before topping with the ganache. Keemun has chocolate nuances that go particularly well with dark chocolate. A small amount of port accentuates the fruity undertones of the tea and the cherry flavour as well, this cake is dense and rich, so serve small slices.

:: Ingredients ::

• 2/3 cup boiling water (100 C/212 F)
• 1 1/2 tablespoons loose leaf Keemun Superior or Mao Feng tea leaves
• 2/3 cup dried cherries
• 2 tablespoons port
• 8 ounces bittersweet chocolate, finely chopped
• 2 sticks unsalted butter
• 1 1/3 cup granulated sugar, divided
• 6 eggs, seperated
• 1 teaspoon almond extract
• 2/3 cup almond meal
• 1/8 teaspoon fine sea salt

:: Keemun Ganache ::

• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy whipping cream
• 1/4 cup reserved tea port liquid (from torte)
• Pinch fine sea salt
• Toasted sliced almonds for garnish (optional)

:: Directions ::

Pour the boiling water over the leaves in a small bowl. Steep, covered for 5 minutes and strain. Discard the leaves. Return the steeped tea to the bowl and add the cherries and the port. Soak for at least 1 hour. Reserve 1/4 cup of the tea port liquid to use for the ganache. The cherries and any remaining soaking liquid will be used in the cake.

Preheat the oven to 325F/165C/Gas3. 

Grease a 9 inch round baking pan, line the bottom with a circle of parchment paper, then grease the paper as well. 

Melt the chocolate in the top of a double boil over just steaming water. Stir until smooth and let cool slightly. In a large bowl, use an electric mixer on medium speed to cream the butter and 1 1/3 cups of the sugar until light and fluffy, about 2 minutes. With the mixer running, beat in the yolks one at a time. Scrape the sides, add the almond extract, and mix until well combined. Fold in almond meal, then the cherries and their soaking liquid. 

In a separate bowl, add egg whites and sprinkle in salt. Use clean beaters to whip egg whites. Start on a low speed then gradually increase. While mixing, gradually add remaining 2 tablespoons sugar. Beat until soft peaks appear. Use a rubber spatula to fold in about 1/3 of the whites into the chocolate batter to lighten it. Gently fold in the remaining whites, just until incorporated.

Pour the batter into the prepared pan, smoothing the top. Cover the pan with foil. Bake until a tester comes out with very moist crumbs, about 22 to 25 minutes. Remove the foil and cool completely in the pan and on a cooling rack (at least 45 minutes). (If you remove the cake from the pan before it is fully cooled, it is likely to crack. If this happens, the cake is so moist that you can push it back together and re-form.) When completely cooled, invert the cake onto a flat plate or cardboard cake round, removing the parchment paper from the bottom side of the cake. (The cake may be frozen at this point. Wrap completely in plastic wrap, then wrap in foil). 

When ready to serve, make the ganache:

Place chopped chocolate in a large bowl. In a small saucepan, scald the cream over low heat with the reserved 1/4 cup tea port liquid. Add the salt, then pour the hot mixture over the chocolate and cover the bowl with a plate or aluminum foil. Let sit for several minutes, then uncover and stir slowly until smooth. Pour onto the centre top of the cooled torte; immediately turn and tilt the cake until the ganache covers the entire torte smoothly. If needed, use a spatula to smooth the sides. 

If desired, garnish the torte with toasted sliced almonds. Let the ganache set for 10-15 minutes, then serve.

The finished torte may be refrigerated for up to 2 days, but allow it to come to room temperature before serving.