Flourless chocolate cake with morello cherries

Flourless chocolate cake with morello cherries

By
From
Have You Eaten
Serves
8
Photographer
Billy Law

This gluten-free dessert is possibly one of the easiest recipes to follow in this cookbook — and one of the most delicious ones too! Basically the cake is half-baked, with a soft undercooked centre, which will become thick and fudgy once set in the refrigerator. You can substitute the morello cherries with raspberries, pitted fresh cherries or sugar plums.

Ingredients

Quantity Ingredient
60g almond meal
60g icing sugar, plus extra for dusting
200g dark chocolate
200g unsalted butter
200g caster sugar, plus 110 g extra
5 eggs
200g bottled morello cherries, drained on paper towel
250ml thickened cream
2 tablespoons grand marnier liqueur
150g blueberries
250g strawberries

Method

  1. Preheat the oven to 180°C. Grease a 21 cm springform cake tin and line the base with baking paper. Put the almond meal and icing sugar in a food processor and process for 30 seconds until it is powdery fine.
  2. Melt the chocolate and butter in a large heatproof bowl over a saucepan of barely simmering water over low heat. Do not let the water touch the base of the bowl. Stir occasionally until the chocolate has melted, then remove the bowl from the heat.
  3. Add the sugar and stir well. Break the eggs into the mixture, one at a time, stirring after each addition until fully incorporated. Fold in the almond meal mixture until combined, then add the cherries and stir well.
  4. Pour the mixture into the tin, then place the tin on a baking tray and bake in the oven for 40–45 minutes. The cake should be still slightly moist in the centre. Remove from the oven and leave to cool completely. Don’t worry if the cake starts to sink a little as it cools.
  5. Meanwhile, put the cream and extra caster sugar in a mixing bowl and whisk until soft peaks form. Add the liqueur, stirring to mix well.
  6. Once the cake is completely cool, remove from the tin and transfer to a serving plate. Spread the whipped cream over the top of the cake, then top with as many strawberries and blueberries as you like. Sift icing sugar over the cake before serving.
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