Chocolate Cherry Charlottes

Total Time: 3 hrs 1 min Preparation Time: 1 min Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2/3 cup dried sour cherries
• 1/4 cup kirsch
• 2 tablespoons sugar
• 2 -3 drops almond extract
• 1/2 cup heavy cream
• 3 1/2 ounces fine quality bittersweet chocolate, chopped (not unsweetened)
• 7 tablespoons unsalted butter, softened
• 1 1/2 lbs fresh challah or 1 1/2 lbs brioche bread, sliced 1/2 inch thick

Recipe

• 1 bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally.
• 2 remove from heat and let stand, covered, 15 minutes.
• 3 stir in almond extract.
• 4 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.
• 5 remove from heat and add 1 tbs butter, stirring until incorporated, then stir in cooked cherries with any liquid.
• 6 transfer to a metal bowl and freeze, stirring occasionally, until firm, but not frozen solid, about 2 hours.
• 7 preheat oven to 350*f.
• 8 cut out 12, 2 inch rounds from bread slices with a cookie cutter,then cut 42 (2 by 1 1/2 inch) rectangles from trimmings and remaining slices.
• 9 spread 1 side of each round and rectangle with some of the remaining butter.
• 10 put 6 rounds, buttered sides down, into 6 (5 to 6 oz) charlotte molds, or ramekins, and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere.
• 11 trim any overhang flush with rims.
• 12 divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.
• 13 bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes.
• 14 cool 5 minutes, then invert plates over charlottes and invert onto plates.
• 15 serve warm with lightly sweetened whipped cream.