Ingredients
| 250g dark chocolate | |
| 150g unsalted butter | |
| 150g caster sugar | |
| 100g ground almonds | |
| 5 eggs, separated | |
| 1kg frozen sour cherries | |
| 300g sugar, depending how sweet you want the compote | |
| creme fraiche, to serve |
Instructions
| 1. | Preheat the oven to 180°C. Grease a 23cm cake tin. |
| 2. | Melt together the chocolate, butter and sugar. |
| 3. | Stir in the ground almonds, then add the egg yolks one by one. |
| 4. | Whisk the egg whites to stiff peaks then fold into the mixture. Pour the batter into the greased tin and bake for 25-35 minutes. |
| 5. | Allow the cake to cool. Put the frozen cherries in a medium pot, add the sugar and heat over a medium-low heat. |
| 6. | Cook for 20-25 minutes until the liquid has reduced, then check the sweetness and adjust as necessary. |
| 7. | Cool. Serve a slice of the chocolate cake with creme fraiche and sour cherry compote. |
Photography Tamara West
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