I’ve been dreaming of ways to use my Tiara Cake Pan again. Lemon Custard and Strawberries fit the bill one time, but this time I wanted chocolate. Deeply, dense, and delicious DARK chocolate ~ and berries.

Chocolate Cherry Berry Tiara Cake-021

Maybe I wanted a glass of wine

Maybe I just wanted something beautiful. (I actually envisioned this as a pie, but desperately felt the need to feed my inner princess with the tiara cake ring).

Chocolate Cherry Berry Tiara Cake-018

All in all, this is what I came up with (mid-morning) ~ the glass of deeply dark and delicious wine came later.

Chocolate Cherry Berry Tiara Cake

2 cups finely crumbled dark chocolate filled chocolate sandwich cookies
4 Tbs. butter, melted
1 large egg

2 cups fresh or frozen black cherries
1 cup fresh or frozen blackberries
1 cup sugar
2 tsp. amaretto
2 heaping Tbs. cornstarch
pinch of sea salt
freshly chopped mint for garnish

Preheat oven to 425 degrees.
Thoroughly combine the chocolate cookie crumbles, melted butter, and egg. 
Grease the bottom of an Ecko Tiara Cake Pan (or tart pan) with a very thin layer of the chocolate batter (which, by the way, very much resembles brownie batter).
Bake for about 15 minutes – until “chewy.”
Allow to cool.
Invert the tiara cake on to a plate or elevated cake platter.

Meanwhile, combine the cherries, berries, and sugar (with a pinch of salt) in a copper pot (or medium sauce pan) over medium-low heat. Cook until the fruit begins to break down and thicken on it’s own. Stir in the amaretto and cook for about 3 minutes more. Finally, sprinkle in the cornstarch and whisk until thick and glossy.
Allow the fruit mixture to cool to room temperature.

Carefully fill the tiara cake ring with the deeply, dark, and intense cherry berry filling.

Garnish with thinly sliced mint.

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