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  • Amarena Cherry Jam

Amarena Cherry Jam

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Product Description

Amarena Cherry Jam

Amarena Cherry Jam

This Amarena Cherry Jam is a lucious wild Italian jam made from crushed dark cherries from Morra in Piemonte.  We used this Amarena Cherry Jam in our Chocolate Cherry Cordial Ooze Cake this Valentine's Day.  It was a huge hit.  Not as sweet as most jams, this Amarena Cherry Jam is closer to a chutney in texture and is wonderful with cheeses or on your breakfast pastries.  We also like to use it with a seared duck breast.



Chocolate Cherry Cordial Ooze Cakes

Jois, who works with us at the Mercantile used to be the pastry chef at the local tea house a few years back.  Jois discovered how using the syrup from the Italian Amarena cherries in Dagoba hot chocolate, it tasted like a cherry cordial.  She asked if I knew how to make an oozy chocolate cake that tasted like a cherry cordial.
After three batches of different formulas, I came upon a winner.  This is the Chocolate Cherry Cordial Ooze Cake.  Perfect for Valentine’s Day with some to share.  Keep at room temperature for up to 3 days or refrigerate for up to 2 weeks.  Bring to room temperature before heating.  To make the center ooze properly, reheat in a microwave oven for 30 seconds on defrost setting or in a 350F oven for 5 minutes.

Chocolate Cherry Cordial Ooze Cake
For the Ganache:
8 oz. Chocolate (I used 73% Swiss Chocolate Coins)
3/4 Cup Heavy Whipping Cream
1 Cup Amarena Cherry Jam
1 Tablespoon Caster Sugar
1 teaspoon Mexican Vanilla Extract


Heat the heavy cream and sugar.  When cream starts to come to a simmer, remove from the heat and pour over the chocolate to melt.  After 30 seconds stir the chocolate until creamy.  Add the Amarena Cherry Jam and vanilla and chill in the refrigerator until firm. After the ganache is cool, make 12 large truffles.  You will use approximately 1 heaping tablespoon per truffle.  Or you can use a 2 oz. scoop if you have it.  Place these on foil in the freezer.  This can be done a day ahead.


Make the Cakes 

 5 Oz. butter – room temperature

8 oz. Chocolate, chopped (I used 73% Swiss coins)

3 Large Eggs

2 Large Egg Yolks

1/2 Cup Caster Sugar 

1 teaspoon Mexican Vanilla Extract 

2/3 Cup All Purpose flour

1/2 Cup Cocoa Powder


Heat the oven to 325F.   Grease the muffin tin or generously grease the non-stick muffin tin


Melt the chocolate with the butter and reserve.  Whip the eggs and sugar until light and fluffy.  Add in the chocolate/butter mixture.  Add in the flour and cocoa powder and mix until dry ingredients are incorporated.  Don’t overmix.  Add the vanilla.  Using a non-stick, 12 count muffin tin, fill the muffin tin evenly with the batter.  Bake for 5 minutes.  Remove from the oven (or if you can slide the rack out for easy access do that) and place one frozen truffle in the center, pressing down until the batter comes up the sides a bit.  Put back in the oven and continue cooking for 12 minutes more.  Remove from the oven and cool on a rack still in the muffin tin for at least 30 minutes to an hour.  Remove from the tin and sprinkle with powdered sugar.  Serve with a creme anglaise or vanilla ice cream.   


Happy Cooking!






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