Okay, literally, “no!” as my dessert got a bit smooshed, which somehow made the lovely cherry sauce look rather like smeary ketchup. (Or catsup, if you prefer.)
I made this torte with low expectations. I do not like chocolate covered cherries. Despite my huge sweet tooth, I just can’t stand them. Blech. I was willing to try this recipe, but I really did not think I would enjoy a brownie with dried cherries AND cherry preserves; I was wrong. This was delicious! The bottom brownie layer was moist and flavorful and the marscapone cheese mousse was to die for. Soooo good. Plus the added pureed cherry preserves on top were a nice contrast to the whiteness of a mousse. A pretty dessert (non-smooshed) that I plan on making again for the upcoming holidays. (Along with the sweet potato biscuits, the tartest lemon tart and a lot of hashbrown casserole! I’m going to start counting down the days until Thanksgiving!)
Counting DOWN the days. Counting UP the pounds, apparently. Maybe I should add a salad to that list?
The recipe is available at April’s site, Short + Rose. And, yes, it does dirty a lot of bowls and have several steps, but none are difficult. (Note: I did sub in red wine for the kirsh so I couldn’t flambé it; I just let the mixture boil for a bit longer to cook out most of the alcohol.) Plus, you can make the brownie and the mousse a day ahead of time and only have to assemble the dessert the day it is served. I highly recommend this, even to fellow cherry + chocolate haters.