Preheat oven to 325. Prepare 2 springform pans by greasing with shortening, cutting wax paper to fit bottom and sides of pan, placing them and then greasing them as well.
*** Prepare Cakes ***
Melt chocolates with 1/4 cup of water in double boiler, over not in, simmering water. When chocolate has melted, stir it until it looks like fudge. Separate eggs. Drain cherrys reserving juice for another dish. Cream butter and sugar together. Gradually add egg yolks one at a time. Reduce speed and carefully add chocolate, mixing thoroughly. Add flour gradually and mix thoroughly. Beat egg whites in separate bowl until they hold peaks. Add one third of whites to batter and mix. Carefully fold in remaining egg whites. Drop cherries one by one on top of batter, then fold in. Pour into prepared springform pan and bake for about one hour or until a toothpick comes out clean. Let rest in the pan for ten minutes, them remove sides. Let cool completely before topping.
*** Dark Ganache Filling ***
Melt dark chocolates over simming water with cream, butter and sugar. Remove from heat, cool, then beat until light and creamy.
*** White Ganache Topping ***
Bring the stick of butter to room temperature. Melt white chocolate with milk, 2 tablespoons butter and sugar over simmer water. Remove from heat and cool. Beat until it begins it has curdled and there is no liquid left. Then beat in softened butter.
*** Chocolate Garnish ***
Melt chocolates over simmering water. Spread onto a sheet of foil and place foil in refrigerator to harden.
*** Assembly ***
Place one cake top side down on serving platter. Top generously with dark ganache. Place second cake top side down on ganache. Frost top with white ganache. Quickly break up chocolate garnish and insert pieces in white ganache. Place cherries on cake. Refrigerate until well chilled. Bring to room temperature before serving.
Make sure to serve this a room temperature, otherwise the chocolate ganache filling and topping will be too difficult to cut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (450g)|
|Recipe Makes: 12|
|Calories from Fat: 1589 (72%)|
|Amt Per Serving||% DV|
|Total Fat 176.6g||235 %|
|Saturated Fat 110g||550 %|
|Monounsaturated Fat 48g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 490.2mg||151 %|
|Sodium 1018.1mg||35 %|
|Potassium 601.4mg||16 %|
|Total Carbohydrate 167.8g||49 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 159.4g|
|Protein 13.2g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2199
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