Tuesday, October 27, 2009
TWD - Cherry-Fudge Brownie Torte
Oh, fudge! This should have been the best recipe ever. Heaps of chocolate, mounds of cherries, a mousse topping. What happened?
As my waistline can attest, I love chocolate. I eat a couple of squares of 70% cocoa chocolate almost every day. I also love brownies. I really love fudge. I especially love fruit mixed into my chocolate.
There was too much chocolate in this recipe. Even though I left out two ounces that would otherwise have been added to the batter for crunchiness, the chocolate overwhelmed all flavour. And worse - it added no texture. Instead it sank the fudge/brownie, crushing the cherries and making it almost impossible to slice.
I also had a problem with the mousse. I used ricotta as an economical alternative to mascarpone. I felt that it never came together in the way I expected. Later, I looked up other mousse recipes and in every one the heavy cream had been whipped before being added to the cheese. Before taking my photos, I froze the dessert for an hour. Later in the fridge, it did stay together, but the taste of the ricotta did not compliment the torte.
If you've read this blog before, you know that I'd never let a little thing like failure stand in the way of success, especially when it comes to dessert. I scraped off the sour mousse, chopped up the cherry fudge brownie and got out the ice cream maker.
As an addition to homemade vanilla ice cream, this torte was superb! Each component - brownie, cherries, chocolate pieces - could be tasted and enjoyed. It disappeared right away and I made a second batch with the remaining torte.
For this week's actual recipe please check out April's blog short + rose