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


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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