Comfort food needed.
In this post I’m addressing the current state of self-quarantine from COVID-19. Today is day nine of my staying at home. Completely. Although I have gone out to take walks. And I delivered documents to my CPA. Otherwise it’s day after day of being at home. I’ve been glued to the TV, having it on from early morning until bedtime. Kind of depressing. I love my home, but my daughter Dana said to me yesterday (on the phone) that it’s one thing to be content staying at home when it’s your own idea. Not so when someone else tells you you have to stay at home. Yes, I agree. It’s been too cold to sit outside – only walking. And we’ve had a lot of rain besides.
There’s been plenty of cooking going on in my house – and I have posts set up into mid-April. My young next door neighbor, Josee, has declared herself my own personal shopper. God bless her!! I give her a grocery list by text and off she goes, disinfecting everything before she sets it on my front step. Although – lots of things are in short supply or in NO supply (blueberries, for instance, and TP of course). No white onions. Huh? All this hoarding is crazy.
I’m about to start a to-do list – things I want to accomplish during this forced quarantine. Like wipe down all the cupboard shelves in my kitchen that are open or glass fronted. My cleaning gals don’t clean those and it’s been a year or so since I’ve wiped them down. Like working in my garage – cleaning shelves and “stuff” that’s accumulated there. I have a 3-car garage, so there is plenty of space to accumulate stuff. One of the car bays stores my outdoor furniture, but once the weather warms up, that will all go outside. Otherwise, I could still get 3 cars into my garage, but things are encroaching on the ease of doing that. I have one car, of course.
My DH Dave used to be the person who handled the garage – periodically cleaning it out, brooming out detritus, getting it neat again. Since he’s been gone I’ve not done much of that – a bit here and there. And by the way, tomorrow is the 6-year anniversary of his death. I’ve shredded thousands of pages of things that could be tossed, but that’s an ongoing project. I’ve tossed out about 90% of my many thick travel files – with clippings and pages from magazines, newspapers, etc. over the course of about 40 years. Most of it isn’t up to date, so why keep it? My desk in my upstairs study needs to be neatened up. That’ll take about 2 hours at most, but it always gets shoved down the list of things to do. I’ve never been good about keeping a neat desk. Filing has never been my forte! Why haven’t I worked on my painting? I don’t know. Can’t seem to motivate myself to. In time, perhaps.
So yesterday I was feeling kind of blah. Physically I’m fine – I mean mentally. So I did what lots of people do – I decided I needed a food reward. And it needed to be chocolate! I went searching in several cookbooks, and settled on Maida Heatter – her book about chocolate. Maida Heatter’s Book of Great Chocolate Desserts
. (The book is no longer in print, but used copies are available for a very inexpensive price if you’re so inclined.) She’s a legend, and all of her books are very interesting reading. I own two I think. I’ve never prepared any recipe of hers that hasn’t been perfect – spot on. Nearly every recipe has a paragraph of explanation – who gave her the recipe, where she first ate it – what chef, friend, relative or neighbor prepared it – why it’s special or why she developed it. Lots of recipes contained things I don’t have in my pantry (almond paste, sweetened condensed milk, a lot of cream or milk, or half and half – I have a bit of those, but not enough). I eliminated dozens upon dozens of possible recipes that required a filling or icing. I wanted easy. A chocolate carrot cake intrigued me, but I don’t have enough carrots at the moment (yes, they’re on the next grocery list).
Above: note the cherries kind of buried under the chocolate cake batter, touching the edges.
What I did have in my pantry was a jar of Trader Joe’s Morello (more or less sour) cherries. Perfect for this recipe. And Maida even mentioned that there is a natural marriage between chocolate and cherries. The cake was made with semisweet chocolate (had that), eggs (had the 3 needed), flour, sugar, almond flour (yes), butter, vanilla, almond extract. Yes, I had it all. The cake is made in a springform pan (a 9” one) and Maida wanted you to butter it and dust it with bread crumbs . . . I used almond flour instead.
There is flour in this recipe, so it’s not GF. The batter is made. The cherries are drained and blotted dry with paper towels (yes, I still have ample of those for now). Half the batter is poured into the prepared pan, then you carefully place the cherries all over the batter, even touching the pan side if needed, then the rest of the batter is poured on top and carefully spread. 50 minutes baking time later it was done, then it cooled. After dinner last night I cut myself a slice, whipped up some cream with kirsch and had myself a slice. I think I’ll freeze at least half of it so I can bring out a piece now and then.
What’s GOOD: yum. The chocolate wasn’t overwhelming – you wouldn’t want it to be, so you could taste the cherries. Loved the moist cherries kind of hidden inside. And the whipped cream with kirsch? Oh yes. If you don’t have it, not to worry, but do serve with the whipped cream.
What’s NOT: nothing really, except you’ve got to have sour cherries (not dried type) on hand.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Sour Cherry Chocolate Torte
Recipe By: Maida Heatter’s Book of Great Chocolate Desserts
Serving Size: 10
24 ounces canned cherries — tart (sour) red cherries packed in water (it needs to yield: scant 2 cups)
6 ounces semisweet chocolate
1/2 cup almonds — ground very fine or use almond flour
1/8 cup almond flour — for dusting the pan
6 ounces unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup sugar
3 large eggs
2/3 cup all-purpose flour — scant
3/4 cup heavy cream
3 tablespoons confectioner’s sugar
1 tablespoon Kirsch
NOTE: Trader Joe’s Morello cherries packed in water (sweetened some) is a 24-ounce jar. It yielded about 2 1/4 cups of drained cherries.
1. Preheat oven to 350°F, butter a 9″ spring-form pan dust with ground almonds (or fine, dry unseasoned bread crumbs), shake out extra, set aside.
2. Drain cherries, then spread in a single layer on several thicknesses of paper towel, while you continue to prepare the torte. Measure out a scant 2 cups to add to the cake.
3. Melt chocolate in double boiler or microwave. Watch carefully, don’t allow any water to get in the chocolate or it will seize.
4. Cream the butter, add extracts and sugar, beat well; add eggs one at a time beating after each until mixed. On low, add chocolate, beat until mixed, add almonds (flour), then all-purpose flour, mixing just until incorporated.
5. Spread about half or a little more of the batter into the pan (it is thick, using an offset spatula helps) place cherries one at a time over batter in a single layer (they can touch the sides) then spoon and spread the remaining batter over the cherries. Going slow helps prevent pull up.
6. Bake cake 50 minutes – the cake will be dry and crusty on top and a toothpick will come out clean. Cool for 15 minutes on a rack, then remove springform side, let stand until almost cool (to serve warm this is about 30 minutes). Use a long pastry spatula to loosen cake from the cake bottom and slide off onto serving platter. Or cover cake with a rack and flip over, remove pan bottom – you may need to slip a thin spatula between the torte and pan bottom to loosen, cover cake with serving plate and flip back over.
7. Whip cream with sugar and kirsch and serve each slice with a large dollop of whipped cream.
Per Serving: 370 Calories; 19g Fat (44.4% calories from fat); 7g Protein; 47g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 46mg Sodium.

hddonna
said on March 23rd, 2020:
Love that cookbook! Everything I’ve ever tried from it has been a winner. This is one I don’t recall, but it sounds lovely. Maybe I’ll make it for Warren’s birthday Thursday. I even have a jar of those cherries in the pantry!
I’ve been using this staying-at-home time to try new bread recipes. I tried the tangzhong method in the sandwich bread recipe on the King Arthur Flour website. (Worked great–the bread really does stay fresh longer.) Now I’ve been using recipes from Peter Reinhart’s Artisan Bread Every Day, which I purchased as a Kindle book. I’ve done multi-grain bread, biscuits, and rye crackers, and I mixed up a batch of white sandwich bread; the dough is resting overnight in the fridge, to be baked over the next few days. I’m so pleased with the results so far that I think I need to get it in hard cover.
I have that cookbook also, although since I was on the no-bread-no-carb diet for 2 years, I’ve really not gone back to eating bread with any regularity. Maybe once a week. Good for you, for trying all the new recipes. . . carolyn t