This week's project for the Tuesdays with Dorie group was a Cherry-Fudge Brownie Torte, chosen by April of Short + Rose. Check out her blog for the recipe, or see another version on Epicurious.
I love chocolate, cherries, and mascarpone, so I was really looking forward to this recipe. But frugality suggested a half-recipe. Some of the folks in the Problems and Questions forum said a 6-inch springform was a little small for a half-recipe, so I went for a 7-inch springform instead. That was perfect.
Here's my favorite brand of dried tart cherries, from Door County, Wisconsin (famous for cherries). And here's a link to their Web site -- they do mail order, folks!
I made half the recipe for the brownie portion, but 2/3 of the recipe for the mascarpone mousse topping, because I had an 8-ounce container of mascarpone and didn't want to have 2 ounces left over. And topped it with home-made cherry jelly, piped in spokes and then swirled around in circles. All seemed well. Doesn't that torte up above look wonderful? It's been chilled overnight.
Here's what happened when I unmolded it, though.
It's a mousse landslide! Looks like a steep hillside after a heavy rain...
I think perhaps it was because I had frozen and thawed the mascarpone. At least, that's my current theory.
But it tasted good anyway. Although we thought the brownie base was a bit too dense and hard when chilled. It would be better at room temperature or even warm, perhaps topped with a scoop of cherry vanilla ice cream.
And the mousse was a little bland. I'd have liked some cherries in there, too. And some unflavored gelatin to thicken it up! I have another 8-ounce container of mascarpone in the freezer. Maybe it will end up in a slightly different Black Forest Torte some day...