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A flourless chocolate cake made with ground almonds instead of flour, topped with whipped cream and fresh black cherries. Unlike a brownie, this chocolate cake is not overly dense, but has a slightly bittersweet character that is beautifully balanced by the sweetness of ripe black cherries. Later in the season, about a month from now, you might like to try it with sour cherries instead.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the flourless chocolate cherry cake:<\/span><\/p>\n

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• 150 g butter<\/li>\n
• 150 g dark chocolate, finely chopped<\/li>\n
• 4 large eggs<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• a pinch of salt<\/li>\n
• 200 g caster sugar<\/li>\n
• 80 g ground almonds<\/li>\n
• 30 g cocoa powder<\/li>\n
• 30 g dark or milk chocolate, grated<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the butter in a saucepan and heat until melted. Remove from the heat, add the chopped chocolate and leave to stand for 2 minutes. Stir until smooth and glossy. If necessary, pass the mixture through a sieve. Leave to cool slightly.<\/p>\n

  In a separate bowl, lightly whisk together the whole eggs, sugar, salt and vanilla extract using a balloon whisk. Add the cooled chocolate mixture and whisk until combined. Add the ground almonds and sifted cocoa powder, then mix until incorporated. Finally, stir in the grated chocolate.<\/p>\n

  Line the base of a 24 cm springform tin with baking parchment. Pour the batter into the prepared tin and level the surface.<\/p>\n

  Bake at 180\u00b0C for approximately 25\u201330 minutes. The cake is ready when the top is set and springy to the touch. A skewer inserted into the centre should come out without traces of raw batter. Leave the cake to cool completely.<\/p>\n

  To finish:<\/span><\/p>\n

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  • 250 ml double cream, chilled<\/li>\n
  • 2 teaspoons icing sugar<\/li>\n
  • 300 g black cherries (or sour cherries later in the season)<\/li>\n<\/ul>\n

    Place the double cream and icing sugar into the bowl of a stand mixer and whip until stiff peaks form. Spread the whipped cream over the cooled cake. Stone the black cherries and arrange them on top.<\/p>\n

    Note: During hot weather, the whipped cream can be stabilised with gelatine for better firmness.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    A flourless chocolate cake made with ground almonds instead of flour, topped with whipped cream and fresh cherries. Unlike a brownie, this chocolate cake is not overly dense, but has a slightly bittersweet character that is beautifully balanced by the sweetness <\/p>\n","protected":false},"author":1,"featured_media":5170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[50,306],"tags":[136,111,96,107,104,344],"duration":[],"tag_group":[],"class_list":["post-5168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-cakes","category-quick-bakes-express","tag-almonds","tag-black-cherry","tag-chocolate","tag-cocoa-powder","tag-double-cream","tag-gluten-free"],"acf":[],"yoast_head":"\n