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0.6 cup dried sour cherries
0.25 cup kirsch
2 tablespoons sugar
2 to 3 drops almond extract
0.5 cup heavy cream
3.5 oz fine-quality bittersweet, chopped
7 tablespoons unsalted butter, softened
1.5 fresh loaves challah or large brioche (about 1.5 lb total), sliced 1/2 inch thick
Accompaniment:
lightly sweetened whipped cream
Special equipment:
a 2-inch round cookie cutter
6 (5- to 6-oz) charlotte molds or ramekins
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 2.5 hours.
Preheat oven to 3 50°F. Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1.5-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.
0.25 cup kirsch
2 tablespoons sugar
2 to 3 drops almond extract
0.5 cup heavy cream
3.5 oz fine-quality bittersweet, chopped
7 tablespoons unsalted butter, softened
1.5 fresh loaves challah or large brioche (about 1.5 lb total), sliced 1/2 inch thick
Accompaniment:
lightly sweetened whipped cream
Special equipment:
a 2-inch round cookie cutter
6 (5- to 6-oz) charlotte molds or ramekins
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 2.5 hours.
Preheat oven to 3 50°F. Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1.5-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.
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