Chocolate Cherry Charlottes

Ingredients

• 2 drops almond extract 
• 3.5 oz fine-quality bittersweet chocolate unsweetened chopped (not )
• 0.7 cup cherries dried sour
• 0.5 cup heavy cream 
• 0.3 cup kirsch liqueur 
• 6 servings accompaniment: lightly whipped cream sweetened
• 2 tablespoons sugar 
• 7 tablespoons butter unsalted softened

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• cookie cutter

Directions

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. Stir in almond extract.
3. 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.
4. Remove from heat and add 1 tablespoon butter, stirring until incorporated, then stir in cooked cherries with any liquid.
5. Transfer filling to a metal bowl and freeze, stirring occasionally, until firm but not frozen solid, about 2 1/2 hours.
6. Preheat oven to 350°F.
7. Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices.
8. Spread 1 side of each round and rectangle with some of remaining butter. Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere. Trim any overhang flush with rims.
9. Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.
10. Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes. Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates.
11. Serve warm.
12. * Available at Broadway Panhandler (866-266-5927 or 212-966-3434).