Cherry Torte with Cherry Prosecco Syrup

Ingredients

• 1.5 cups cherry juice
• 0.5 bottles Prosecco , 750 ml
• 1.25 cups white sugar , divided
• 1 large egg
• 1 bag bing cherries , 10 ounce
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.5 teaspoons vanilla extract
• 1 tablespoon butter

Instructions

1. 1

   For syrup, pour cherry juice, Prosecco, and 1/2 cup sugar into a saucepan and bring to a boil over medium-high heat. Reduce heat and cook at a lively simmer until syrupy and reduced by at least half, about 40 minutes. Set aside 1 cup cherries for cake; add remaining cherries to syrup; allow to cool. Syrup can be made several days in advance.

2. 2

   Preheat the oven to 350 degrees F (180 degrees C). Line a 9x9-inch square baking pan with parchment.

3. 3

   Stir remaining 3/4 cup sugar and egg together in a bowl. Stir in the reserved 1 cup cherries. Add flour, baking soda, salt, vanilla, and butter and stir until flour disappears. Spread into the prepared baking pan.

4. 4

   Bake in the preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes. The cake will collapse in the center; this is expected. Cool on a wire rack to room temperature.

5. 5

   Cut cake into squares, and spoon a generous amount of syrup with cherries over each serving. Cake and syrup are best served warm or at room temperature.