Britt's Chocolate Cherry Cake (Gluten free)
Serves 12
Desserts
Gluten Free
Crowd Pleasers
This rich & delicious cake is a real crowd pleaser!
Prep time - 15 minutes
Cook time - 60 minutes
Ingredients
400g dark chocolate
6 eggs, whisked
180g butter
1 cup brown sugar
¼ cup milk
1 cup almond meal
Cream & Cherry Topping Ingredients
300ml tub double thick (dollop) cream
350g pitted frozen cherries, defrosted
1 tablespoon caster sugar
Cooking Steps
1
Preheat oven to 160°c (320°f).
Next, line the base of a springform tin, (22cm diameter) with non-stick baking paper.
2
Combine chocolate and butter in a small saucepan and melt to combine over a medium heat.
3
Use medium-sized mixing bowl to combine almond meal, sugar, whisked eggs and milk.
Once melted chocolate/butter liquid has cooled, add to the cake batter and fold through to combine.
4
Finally, spoon mixture into the prepared cake tin and bake for 50 to 60 minutes.
(Check after 50 minutes by placing a knife in the centre of the cake - if it comes out clean-ish the cake is ready).
5
Remove the cake from the tin. Place on a cake plate and allow the cake to cool for at least 30 minutes (the longer the better - even refrigerating overnight is even better).
6
To prepare cherries
Place cherries in a flat bowl and sprinkle with sugar, give a gentle toss and leave for 5 minutes to allow the sugar to dissolve.
To Serve
Evenly spread dollop cream over the top of the cooled cake. Top with cherries and pour any cherry juice around the base of the cake (see picture).
Slice, serve ... enjoy!