salted chocolate torta & tempranillo cherry sauce

How To Make salted chocolate torta & tempranillo cherry sauce

• 1

  Preheat the oven to 325F degrees. Grease 4 8 oz. crème brûlée dishes. Cut a circular piece of parchment paper based on the size of the ramekins and place in the bottom of each, and grease again.
• 2

  Using a double boiler method, melt the chocolate; stir occasionally until silky. Remove the bowl from the heat and double boiler. Spread 1/8 cup of chocolate on parchment paper. Crumble 3 cookies over the chocolate. Sprinkle with a pinch of salt and the ¼ teaspoon of pepper. Set in the freezer.
• 3

  Stir the butter into the remaining chocolate until melted completely. Stir in the coffee. Temper the egg yolks by whisking in a little bit of the chocolate mixture, and then beat the eggs into the chocolate mix until well combined.
• 4

  A ½ cup at a time, just until combined, beat in the 114 g. powdered sugar, 2 tbsp. flour, and remaining salt.
• 5

  With clean beaters, beat the egg whites until stiff peaks form. In thirds, fold the whites in to the batter.
• 6

  Distribute the batter evenly into the ramekins. Let them rest for 2 minutes. Bake for 20-25 minutes until the top forms a smooth, crispy torta crust (Or, until a toothpick comes out clean. Visible little streaks or bits of cake/chocolate are perfectly fine because the cake is fudgy.)
• 7

  Meanwhile, place the pitted cherries on a flat surface. Bunch them close together. Apply pressure, press a flat lid or a plate down on them to hold them still, and slice all the cherries in half sideways at once! (Or, one by one, of course.)
• 8

  Bring the wine, sugar, cinnamon, and cloves to a rolling boil on medium-high heat. Maintain that for 10 minutes. Remove the cloves; add the cherries. Continue reducing for another 5 minutes until the wine is thick and syrupy. (Make a slurry with the sauce and 1/2 tsp cornstarch if a thicker consistency is desired; whisk in when hot.)
• 9

  Meanwhile, pulse the crumble ingredients together: remaining 6 cookies, pretzels, and butter. Set aside. To make the whipped cream: beat the heavy cream, vanilla beans, and remaining 2 tbsp. powdered sugar until stiff peaks form.
• 10

  Release the torta from the sides with an offset spatula or knife. Remove parchment from cake. Each individual torta is served with the Tempranillo cherry reduction, fresh vanilla whipped cream, a piece of seasoned galleta bark, and galleta crumble.
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