Chocolate Semifreddo with Cherry Sauce and Quick Candied Almonds

Instructions

Cook along with these step-by-step instructions

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SEMIFREDDO

Lightly spray loaf pan with vegetable oil spray and line with plastic wrap, leaving 3-inch overhang on all sides. Place chocolate in large heatproof bowl; set fine-mesh strainer over bowl and set aside. Stir vanilla and espresso powder in small bowl until espresso powder is dissolved.
Whisk eggs, sugar, and salt in medium bowl until combined. Heat ½ cup cream (keep remaining 1½ cups chilled) and water in medium saucepan over medium heat until simmering. Slowly whisk hot cream mixture into egg mixture until combined. Return mixture to saucepan and cook over medium-low heat, stirring constantly and scraping bottom of saucepan with rubber spatula, until mixture is very slightly thickened and registers 160 to 165 degrees, about 5 minutes. Do not let mixture simmer.
Immediately pour mixture through strainer set over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk until chocolate is melted and smooth, then whisk in vanilla-espresso mixture. Let chocolate mixture cool completely, about 15 minutes.
Using stand mixer fitted with whisk attachment, beat remaining 1½ cups cream on low speed until bubbles form, about 30 seconds. Increase speed to medium and beat until whisk leaves trail, about 30 seconds. Increase speed to high and continue to beat until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
Whisk one-third of whipped cream into chocolate mixture. Using rubber spatula, gently fold remaining whipped cream into chocolate mixture until incorporated and no streaks of whipped cream remain. Transfer mixture to prepared pan and spread evenly with rubber spatula. Fold overhanging plastic over surface. Freeze until firm, at least 6 hours.

CHERRY SAUCE

Meanwhile, combine cherries and sugar in bowl and microwave for 1½ minutes. Stir, then continue to microwave until sugar is mostly dissolved, about 1 minute longer. Combine kirsch and cornstarch in small bowl.

Recipe Tip

Do not thaw the cherries before using. Water can be substituted for the kirsch, if desired.
Drain cherries in fine-mesh strainer set over small saucepan. Return cherries to bowl and set aside.
Bring juice in saucepan to simmer over medium-high heat. Stir in kirsch mixture and bring to boil. Boil, stirring occasionally, until mixture has thickened and appears syrupy, 1 to 2 minutes. Remove saucepan from heat and stir in cherries and lemon juice. Let sauce cool completely before serving. (Sauce can be refrigerated for up to 1 week.)

QUICK CANDIED ALMONDS

Adjust oven rack to middle position and heat oven to 350 degrees. Spread nuts in single layer on rimmed baking sheet and toast until fragrant and slightly darkened, 8 to 12 minutes, shaking sheet halfway through toasting. Transfer nuts to plate and let cool for 10 to 15 minutes. Do not wash sheet.

Recipe Tip

We like this recipe prepared with shelled pistachios, walnut or pecan halves, roasted cashews, salted or unsalted peanuts, and sliced almonds. If you want to make a mixed batch, cook the nuts individually and then toss to combine once you've chopped them.
Line now-empty sheet with parchment paper. Whisk sugar, hot water, and salt in large bowl until sugar is mostly dissolved. Add nuts and stir to coat. Spread nuts on prepared sheet in single layer and bake until nuts are crisp and dry, 10 to 12 minutes.
Transfer sheet to wire rack and let nuts cool completely, about 20 minutes. Transfer nuts to cutting board and chop as desired. (Nuts can be stored at room temperature for up to 1 week.)

TO SERVE

Remove plastic from surface and invert pan onto serving plate. Remove plastic and smooth surface with spatula as necessary. Dip slicing knife in very hot water and wipe dry. Slice semifreddo ¾ inch thick, transferring slices to individual plates and dipping and wiping knife after each slice. Serve immediately with cherry sauce and candied almonds. (Semifreddo can be wrapped tightly in plastic wrap and frozen for up to 2 weeks.)

Recipe Tip

If the semifreddo is difficult to release from the pan, run a thin offset spatula around the edges of the pan or carefully run the sides of the pan under hot water for 5 to 10 seconds.