A French crusty pastry cake made with the decadent combination of chocolate and cherry.
1 3/4 cups (227 g) flour
1/4 cup (30 g) cocoa powder
2 tablespoons (13 g) sugar
1/2 teaspoon kosher salt
3/4 cup (168 g) cold unsalted butter, cut into 1/2-inch cubes
6–8 tablespoons (90–125 ml) cold coffee
4 cups (about 600 g) cherries
3/4 cup (150 g) sugar
2 tablespoons (16 g) cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 lemon, juiced
1 tablespoon (15 ml) brandy or kirsch, optional
1 teaspoon vanilla extract
Topping and Bake
1 tablespoon (15 mL) milk or water
1 tablespoon turbinado sugar
Add the flour, cocoa powder, sugar, and salt to a large bowl and stir to combine. Add in the butter and, using your fingers, press and snap the butter in until the pieces are no bigger than a chickpea. Pour over six tablespoons of cold coffee and mix just until the dough looks crumbly but holds together when squeezed, adding more coffee as needed.
Turn the dough out onto a work surface and lightly knead a few times to form a ball. Wrap in a piece of plastic, press into a one-inch thick disk, and transfer to the fridge for at least two hours or up to 24 hours to rest, rechill the fat, and hydrate the flour.
Pit the cherries. If you do not have a cherry pitter, pit the cherries by placing them on top of an empty wine bottle and piercing through the cherry with a chopstick – this will get a bit messy so be careful of splatter. The pit will fall into the wine bottle, leaving you with a perfectly pitted cherry. Transfer the pitted cherries to a bowl. TIP: If fresh cherries aren’t available, thawed frozen cherries will work well. As frozen cherries produce more juice when thawed, strain away the juice (I like to save it to add to cocktails or soda water) and add another tablespoon of cornstarch to the mixture.
Add the sugar, cornstarch, nutmeg, and salt to the bowl and stir to combine. Stir in the lemon juice, brandy, if using, and vanilla.
Arrange your oven rack to the lowest position and heat it to 400ºF. Line a sheet pan with parchment paper.
Lightly dust a work surface with flour and roll the pastry out into a one-quarter-inch thick circle. Transfer the dough to the parchment-lined pan and spoon the cherry filling in the center, leaving about a three-inch border all the way around. Fold the edges of the pastry up over the fruit to form a crust.
Topping and Bake
In a small bowl, beat together the egg and milk or water to make an egg wash and brush over the pastry.
Scatter with turbinado sugar.
Bake on the bottom rack of your oven for 35 to 40 minutes or until the pastry is crisp.
Allow the galette to cool completely before slicing and serving. Enjoy!