food for thought

by michelle

flourless chocolate hazelnut sour cherry cake

with 5 comments

A moist and deeply rich chocolate cake with classic hazelnut flavour and a good amount of sour cherry.

chocolate-hazelnut-sour-cherry-cake

Preheat the oven to 160 ℃ (320 ℉).  In a small bowl blend 80g (2¾ oz) of Dutch cocoa powder with 80g (2¾ oz) of melted butter. Add ½ a cup of boiling water and mix until you have a glossy mass resembling melted dark chocolate. In a food processor place 1½ cups of sour cherries, 250g (8¾ oz) of hazelnut meal, 200g (7 oz) of sugar, 1 teaspoon of baking powder, 5 large (or 6 small) eggs and the chocolate. Process until smooth and pour into a prepared cake tin. Bake for approximately 60 minutes or until the cake tests clean. Allow to cool in the tin before turning out onto a plate.

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5 Responses

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  1. Two queries – should this use fresh (or bottled) cherries, or can one substitute dried (perhaps adding them after the processing stage)? And what size cake tin would you suggest?

    Stephen

    December 1, 2013 at 11:58 pm

    • I used re-constituted dried cherries but they need to be quite soft. I imagine well-drained bottled cherries would work just as well. The batter is wet enough to pour. I would suggest a standard 23cm (9″) cake tin.

      michelle picker

      December 2, 2013 at 8:36 am

  2. Two queries – do you mean fresh (or bottled) cherries, or dried? I assume the former… And what size cake tin do you recommend?

    Anonymous

    December 1, 2013 at 11:52 pm

    • I used re-constituted dried cherries but they need to be quite soft. I imagine well-drained bottled cherries would work just as well. The batter is wet enough to pour. I would suggest a standard 23cm (9″) cake tin.

      michelle picker

      December 2, 2013 at 8:37 am

  3. *drool* 🙂

    Lisa

    October 31, 2013 at 7:21 am


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