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Bourbon Cherry Chocolate Galette | URBAN BAKES

Bourbon Cherry Chocolate Galette

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  • Author: URBAN BAKES
  • Total Time: 1 hour, 30 minutes
  • Yield: 9-inch galette 1x
  • Diet: Vegetarian



Pucker up and Indulge in this Chocolate Galette of Fresh Tart Cherries with an added Splash of Bourbon and a Heaping Scoop of Bourbon Whipped Cream!  




  • 2 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3 tablespoons packed dark brown sugar
  • 2 tablespoons granulated sugar
  • 12 tablespoons unsalted butter, cold and cut into 1/4 inch slices
  • 6 tablespoons cold water


  • 1 pound fresh cherries, stems removed and pitted
  • 1/4 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla bean paste or pure vanilla extract
  • 1/2 tablespoon lemon zest


  • 1/2 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon bourbon


  • sweetened cocoa powder for sprinkling, optional


  1. CRUST: In a large bowl, whisk together flour, dutch-process cocoa powder, 3 tablespoons brown sugar and 2 tablespoons of granulated sugar. Toss in the sliced butter and coat with the flour mixture.
  2. Using a pastry blender or long-tined fork, cut the butter into the flour mixture until it becomes crumbly about the size of small peas.  Add 2 tablespoons of water at a time and continue to cut into the mixture until a dough forms and is able to leave the sides of the bowl.
  3. Shape dough into a flattened disk. Cover tightly with plastic wrap and allow it to chill in the refrigerator for 30 minutes.
  4. FILLING: Meanwhile in a large bowl, lightly mix cherries, brown sugar, cornstarch, bourbon, vanilla and lemon zest together; set aside. Heat oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper or a silicon baking mat; set aside.
  5. Once the dough has chilled, remove the plastic wrapping and place the dough in the center between 2 sheets of parchment paper.  If parchment paper is unavailable, you may use wax paper or place dough directly onto a lightly floured surface. Using a rolling pin, roll the dough into a 12-inch (30.5 cm) circle.  For a cleaner finish, trim the edges by using a large inverted plate or bowl.  If needed, use remaining scraps to fill in any gaps or tears within the rolled out dough. 
  6. Gently transfer the dough onto the pre-lined baking sheet.  Spoon cherry filling, discarding any excess liquid, onto the center of the dough about 2-inches (5 cm) from the edge.  Fold dough upward and onto the sides of the cherries creating pleats about every 1 1/2-inches (4 cm).
  7. Bake for 35 to 40 minutes until the crust is soft yet holds up firm when touched and the cherries have become bubbly. Remove from heat and allow the galette to rest for 10 minutes.
  8. TOPPING: Meanwhile in a medium bowl, using an electric mixer on medium to high speed, whip heavy cream, sugar and bourbon until stiff peaks form.  Spoon over the galette and sprinkle sweetened cocoa powder.  ENJOY!
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Pie
  • Cuisine: American

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