Chocolate Cherry Berry Tiara Cake

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 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 onto a plate or elevated cake platter.

Meanwhile, combine the cherries, berries, and sugar (with a pinch of salt) in a copper pot (or medium saucepan) over medium-low heat. 

Cook until the fruit begins to break down and thicken on its 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 deep, dark, and intense cherry berry filling.

 

Garnish with thinly sliced mint.