Side Pannel
Flourless Chocolate Cherry Cake
Flourless Chocolate Cherry Cake
- Recipe Submitted by maryjosh on 06/18/2018
Ingredients List
- 225 g unsalted butter , room temperature, cut into chunks
- 200 g golden caster (or granulated) sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 medium eggs
- 200 g ground almonds (course almond meal)
- 50 g cocoa powder (usually gluten free, but best to check)
- 1 tsp gluten free baking powder
- 100 g dark chocolate (70% is good), melted
- 50 g chocolate chips
- 200 g black cherry pie filling (usually gluten free, but est to check) (1/2 of a 14oz can)
- 200 g fresh cherries, stoned and sliced in half
- To Serve:
- Thick whipped cream
Directions
Preheat the oven to 170c/325f
Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time.
Fold in the ground almonds, cocoa powder and baking powder.
Fold in the melted chocolate and chocolate chips until thoroughly combined.
Spoon the mixture into a 23cm loose-bottomed flan tin. Level the mixture with the back of a spoon.
Take the cherries out of the cherry pie filling (let the excess sauce drip off and reserve this sauce) and scatter on top of the cake. Push into the mixture slightly.
Arrange the fresh cherry slices on top of the cake - cut side up. Push them in to the mixture slightly too.
Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean.
Take out of the oven. Mix 2 tbsp of the cherry pie sauce with 2tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry pie sauce swirled into the cream and a few fresh cherries to decorate.
You can serve this cake warm (tastes great with ice cream) or room temperature.
Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time.
Fold in the ground almonds, cocoa powder and baking powder.
Fold in the melted chocolate and chocolate chips until thoroughly combined.
Spoon the mixture into a 23cm loose-bottomed flan tin. Level the mixture with the back of a spoon.
Take the cherries out of the cherry pie filling (let the excess sauce drip off and reserve this sauce) and scatter on top of the cake. Push into the mixture slightly.
Arrange the fresh cherry slices on top of the cake - cut side up. Push them in to the mixture slightly too.
Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean.
Take out of the oven. Mix 2 tbsp of the cherry pie sauce with 2tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry pie sauce swirled into the cream and a few fresh cherries to decorate.
You can serve this cake warm (tastes great with ice cream) or room temperature.
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