Dark Chocolate Torte with Cherry-Pomegranate Glaze and Orange Blossom Cream

1 cup all-purpose flour
plus 1 Tbsp
3/4 tsp baking powder
1/4 tsp salt
8 1/2 oz bittersweet chocolate
2/3 cup unsalted butter
cut into small pieces
4 whole eggs
at room temp
3/4 cup granulated sugar
1 tsp Cointreau
or Grand Marnier
1 tsp vanilla
1/4 cup honey
2 tbsp water
1/2 cup pomegranate juice
orange peel
from one orange
2 cups dried cherries
1 cup cream
3 tbsp creme fraiche (or sub more cream)
2 tbsp powdered sugar
1/2 tsp orange blossom water
1 pinch salt
  • 9 inch round pan or tart pan
  • flour sifter
  • heat proof bowl
  • sauce pan
  • electric mixer
  • small sauce pot
For the Torte
Preheat oven to 350F and place a rack in the center. Generously butter the bottom and sides of one 9-inch round or tart pan. In a separate bowl, sift together the flour, baking powder, salt and set aside.
Chop the chocolate and dice the butter, and place in a heat proof bowl over a double boiler. Stir occasionally and melt the chocolate and butter. Set aside and let cool.
In the bowl of an electric mixer whip the eggs and sugar until tripled in volume, about 10 minutes. The mixture will be lighter in color and fluffy. Beat in the liqueur and vanilla. When the chocolate mixture has slightly cooled, fold into the egg mixture. Fold in the sifted flour mix and scrape into the prepared pan. Bake about 20 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Remove from oven and let the torte cool on a wire rack for 30 minutes.
For the Glaze
In a small saucepot, dissolve honey and water over medium high heat until dissolved. Add the orange peel and pomegranate juice, then bring to a boil. Reduce heat to a simmer and reduce for about 5 minutes. Remove from heat and discard the orange peel. Pour syrup over the cherries in a glass bowl and let the fruit rest and become soft and moist.
For the Orange Blossom Cream
Whip everything together to medium peaks. Be careful with the orange blossom water, a tiny bit goes a long way!
To Serve
Slice into wedges and divide onto dessert plates. Drizzle each slice with glaze and top with the orange blossom cream.