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Cherry Torte with Cherry Prosecco Syrup

Cherry Torte with Cherry Prosecco Syrup

Cost $10.5, save $15

Source: Recommended by CookPal

  • 70 Min
  • 9 Servings
  • $10.5

INGREDIENTS

  • Syrup

    • 1 1/2 cups cherry juice
    • 1/2 (750 ml) bottle Prosecco
    • 🧂 1 1/4 cups white sugar, divided

  • Cake

    • 🥚 1 large egg
    • 1 (10 ounce) bag bing cherries, thawed, divided
    • 🌾 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • 🧂 1 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 🧈 1 tablespoon butter

STEPS

1

Pour cherry juice, Prosecco, and sugar into a saucepan and bring to a boil over medium-high heat. Reduce heat and cook at a lively simmer until syrupy and reduced by at least half, about 40 minutes.

2

Set aside 1 cup cherries for cake; add remaining cherries to syrup, and allow to cool. Syrup can be made several days in advance.

3

Preheat the oven to 350°F (180°C). Line a 9x9-inch square baking pan with parchment.

4

Stir sugar and egg together in a bowl. Stir in the reserved 1 cup cherries. Add flour, baking soda, salt, vanilla, and butter and stir until flour disappears. Spread into the prepared baking pan.

5

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes. The cake will collapse in the center; this is expected.

6

Cool on a wire rack to room temperature. Cut cake into squares, and spoon a generous amount of syrup with cherries over each serving. Serve warm or at room temperature.

NUTRIENTS

Per 1 serving

🔥

242

Calories

  • 3
    Protein
  • 48
    Carbs
  • 2
    Fats

💡 For a non-alcoholic version, substitute Prosecco with sparkling water or cherry soda.Prepare the cherry syrup a day in advance to enhance the flavors further.Serve warm cake with a scoop of vanilla ice cream for a decadent dessert.