Makes6 servings
- Active Time:1 hr
- Start to Finish:3 1/2 hr
January 2002
You might wonder why we freeze the chocolate filling for these charlottes before baking them. The coldness prevents the chocolate from overcooking in the oven.
-
2/3
cup
dried sour cherries
-
1/4
cup
kirsch
-
2
tablespoons
sugar
-
2 to 3 drops
almond extract
-
1/2
cup
heavy cream
-
3 1/2
oz
fine-quality bittersweet chocolate (not unsweetened), chopped
-
7
tablespoons
unsalted butter, softened
-
1 1/2
fresh loaves challah or large brioche (about 1 1/2 lb total), sliced 1/2 inch thick
-
Bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally. Remove from heat and let stand, covered, 15 minutes. Stir in almond extract.
-
Heat cream, chocolate, and a pinch of salt in another small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 3 minutes. Remove from heat and add 1 tablespoon butter, stirring until incorporated, then stir in cooked cherries with any liquid.
-
Transfer filling to a metal bowl and freeze, stirring occasionally, until firm but not frozen solid, about 2 1/2 hours.
-
Preheat oven to 350°F.
-
Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices. Spread 1 side of each round and rectangle with some of remaining butter. Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere. Trim any overhang flush with rims.
-
Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.
-
Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes. Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates. Serve warm.
* Available at Broadway Panhandler (866-266-5927 or 212-966-3434).
