Chocolate Almond Sherry Cake With Caramelized Pears Recipes

CHERRY-ALMOND CHOCOLATE SHORTCAKES

Steps:

• Make the shortcakes: Line a rimmed baking sheet with parchment paper. Whisk the all-purpose flour, almond flour, cocoa powder, granulated sugar, baking powder and salt in a large bowl until combined. Work in the butter with your fingers until it is in pea-size pieces, then stir in the chopped chocolate. Whisk the heavy cream and egg in a small bowl, then add to the flour mixture and stir until combined. (The dough will be slightly sticky.)
• Scoop 6 balls of dough (about 1/3 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Freeze until firm, about 30 minutes.
• Preheat the oven to 375 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with turbinado sugar. Bake until the edges are firm and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Toss the cherries with 1/3 cup granulated sugar, the cornstarch, almond extract and water in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Transfer to a bowl and stir in the amaretto. Let cool to room temperature, at least 2 hours.
• Beat the heavy cream and the remaining 1/4 cup granulated sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form. Whisk the mascarpone to loosen, then beat into the whipped cream until medium peaks form. Refrigerate until ready to use.
• Split each shortcake and fill with the whipped cream and cherries.

MINI ALMOND CAKES WITH CHOCOLATE OR CHERRY

Steps:

• Make the chocolate ganache, if using: In a heavy-bottomed saucepan, heat cream until bubbling (or place the cream in a glass measuring cup and heat it in the microwave). Remove from heat, add chocolate and let sit for 1 minute, then stir until smooth. Transfer chocolate to a small container (preferably metal) and freeze until firm, at least 30 minutes.
• Scoop and roll into 3/4-inch balls. Note that the ganache is very soft and can be messy to handle, but getting perfectly round balls isn't necessary. Place in refrigerator until needed. Ganache balls can be prepared up to 1 week ahead.
• Heat oven to 350 degrees. Butter a muffin tin.
• Using a food processor or blender, mix almond flour, confectioners' sugar and salt until powdery, about 30 seconds. Add eggs and almond extract and process until smooth, 30 seconds longer. Pulse in butter, cornstarch and baking powder. Scrape mixture into a large bowl.
• Using a beaters or an electric mixer, whip egg whites until very foamy. Gradually add granulated sugar while beating eggs until stiff peaks form.
• Using a spatula, gently and carefully fold a third of the egg whites into almond mixture to lighten it. Then, fold in the rest of the whites just until no streaks remain.
• Spoon batter into prepared muffin tins, and bake for 10 minutes. Remove from oven. Pull balls of ganache from refrigerator, if using, and place 1 ball in center of each cake, pushing it down halfway into batter. Or spoon 1 teaspoon cherry jam on top of each cake; do not push down. Return to oven and bake until light brown and a toothpick inserted into cake (and not the chocolate or cherry) comes out clean, another 8 to 10 minutes. Serve warm or at room temperature, preferably within 8 hours of baking.