Chocolate and Morello Cherry Cake Recipe
Chocolate and Morello Cherry Cake
Total time: 1hr to 2hr
Preheat the oven to 120° C (240° F)
Preparation time: 10 minutes
Macerating time for the cherries: at least 15 minutes
Baking time: 40-45 minutes
Difficulty: Easy
Ingredients for a 25 cm (10
- 170 g (6 oz.) dark chocolate
- 30 g (1 oz.) grated Chocolate
- 250 g (9 oz.) pitted sour cherries (Cherry)
- 1 tbsp. kirsch
- 3 egg yolks + 3 egg whites
- 120 g (4 oz.) flour, about 1 cup
- 150 g (5 oz.) sugar
- 75 g (5 tbsp.) butter
  1. Macerate the cherries in the kirsch for at least 15 minutes.
  2. Melt the chocolate and butter in a bowl set over a pan of hot water. Stir until smooth.
  3. Off the heat, blend in the egg yolks, then the flour, stirring with a wooden spoon; finally add the drained cherries and grated chocolate.
  4. Beat the egg whites to firm peaks, gradually incorporating the sugar.
  5. Fold the beaten egg whites into the chocolate batter, blending thoroughly and incorporating 1 tbsp. of the macerating liquid.
  6. Pour into a buttered mold; bake in a low oven (120° C / 240° F) for 40-45 minutes.
  7. Check for doneness by inserting the tip of a knife. Unmold while still warm.
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