Chocolate Cherry Galette

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This chocolate cherry galette has a crisp and flaky chocolate pastry with almonds, melted chocolate filling, topped with a gooey cherry filling. Sprinkle with some powdered sugar, and serve warm with a scoop of vanilla ice cream or whipped cream. This makes the perfect indulgent dessert or addition to your brunch table. This recipe makes 4 double serving galettes. Or if you're hungry (like I was), each one can be a single serving.

I based this galette recipe off of the flavours of a black forest cake. So technically these can also be called black forest galettes. It has the chocolate, cherries, liquor, and if you top it with vanilla ice cream or whipped cream - you can have it all! No wonder black forest cake is such a classic, the flavours just work together so well. I also added some sliced almonds on top that toast perfectly in the oven as the chocolate galette bakes, giving them a bit of extra crunch and almond flavour. 

The best part about galettes is how much easier they are to make than a pie, yet they have all of the delicious flavour and texture that a chocolate cherry pie has. And it is perfectly rustic, so you don’t need to worry about making it look perfect. 

Frequently asked questions

Check out my other recipes:

• Strawberry Galette
• Chocolate Vegan Muffins with Chocolate Chips
• Mini Honey Apple Pies

🍒 Ingredients

Full ingredients and steps in recipe card below.

Pastry

• All purpose flour: I have not tested this recipe with other flours so I cannot recommend any substitutions.
• Natural cocoa powder: Use natural cocoa powder for the best flavour in this application.
• Sea salt: Helps add more flavour and bring out the chocolate.
• Brown sugar: Adds a bit of sweetness and flavour to the crust. Substitute with granulated sugar. 
• Cold butter, cut into small cubes: The butter needs to be very cold for a flaky crust. You can put it in the freezer for about 10 minutes before using it, which will help it keep cold. 
• Pure vanilla extract: Adds some vanilla flavour to the chocolate. 
• Ice water with pieces of ice: There have to be pieces of ice in the water for it to be cold enough. This is so that the butter in the pastry stays as cold as possible.

Eggwash

• Egg: Gives the crust a crisp exterior and help the almonds stick.
• Milk: Helps to loosen the egg so that it is easy to brush on.
• Sliced almonds: Adds texture and flavour as they toast in the oven while the galette bakes. The sliced almonds are optional.

Chocolate Cherry Filling 

• Sweet cherries, frozen and pitted: Substitute with fresh sweet cherries (see above for baking time). You can also substitute the cherries with a frozen berry of choice. 
• Brown sugar: Gives the filling sweetness and caramel flavour. Substitute with granulated sugar if you prefer.
• All purpose flour: This will help to thicken the cherry filling. 
• Almond extract: Pairs beautifully with the cherries and brings out their flavour. You can leave this out if you prefer but it makes a huge difference.
• Semisweet chocolate chips or chopped dark chocolate: use whichever chocolate you have on hand! If you want to use milk chocolate, use less of it or it may make the galette too sweet. If you want to skip the extra chocolate (you do you of course), you totally can!

Apricot glaze (optional)

• Apricot jam: You can use an apple or pear jam instead but apricot works the best.
• 3 tablespoon golden rum or cherry liquor: Or use your other favourite mild flavoured liquor. You can substitute this with hot water instead.

To serve

• Powdered sugar: Optional for a whimsical touch
• Vanilla ice cream or fresh whipped cream: This will bring that vanilla creaminess to the galette, balancing the chocolate flavours. Who doesn't love a warm flaky chocolate cherry galette with a scoop of melty ice cream a scoop or two of whipped cream.

🥄 Steps

Chocolate Pastry

1. Combine flour, cocoa powder, salt, and sugar in food processor.
2. Cut the butter into the flour until the mixture resembles breadcrumbs with larger pea sized pieces. Work quickly.
3. Add the vanilla extract and pour in the ice water, a few tablespoons at a time, mixing just until it starts to form a dough. You will use a little over half of the ice water.
4. Gather the pastry into a ball, flattening and folding to create layers in the pastry.
5. Divide into 4 balls and refrigerate for 30 minutes.

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Process

1. Preheat oven to 190°C (375°F).
2. Combine the frozen cherries, sugar, flour, and almond extract.
3. Roll out one disk of chocolate pastry.
4. Spread chocolate chips into the center of the pastry disk and pile on a quarter of the cherry filling on top.
5. Bring in the edges of the pastry on top of the filling, leaving a hole in the middle for the filling to peek through.
6. Repeat with the rest of the pieces of pastry and the filling.
7. Whisk together the egg and milk for the egg wash. Brush all over the edges of the galettes and sprinkle on the sliced almonds. 
8. Transfer the galettes onto baking sheets lined with parchment paper.
9. Bake for 45-50 minutes. Switch and rotate the galettes halfway through. They are done when the tops and bottoms are crisp.

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Apricot Glaze

1. Strain the apricot jam so it is smooth.
2. Add the rum or cherry liquor to the jam and mix together well.
3. Brush the glaze over the cherry filling in the galette while it is still hot. 
4. Let cool for at least 10 minutes before serving. The chocolate cherry galette filling will continue to thicken as it cools.

📖 Recipe

Did you make this recipe? I would love to hear what you think in the comments! Share your creation on Instagram and tag @flouringkitchen.