- 4tbsp rum or brandy
- 400g (14oz) cherries, stoned
- Chocolate shavings
- 125g (4½ oz) Divine Dark Chocolate
- 55g (2oz) blanched almonds, toasted
- 55g (2 oz) plain flour
- 3 tbsp water
- 3 medium eggs, separated
- 125g (4½ oz) butter, softened
- 125g (4½ oz) caster sugar
- 225g (8oz), Divine Dark Chocolate, broken into pieces
- 450ml (16fl oz) double cream
Preparation & Quantity:
For the topping, place the stoned cherries in a small bowl with 3 tbsp of the rum or brandy. Leave to soak overnight.
Preheat the oven to 180°C/350°F/Gas 4.
Grease a 23cm (9in) springform tin and line with baking parchment.
- Melt the 125g (4½ oz) chocolate with the water in a bowl over simmering water. Take off the heat and beat in the egg yolks with the remaining tablespoon of rum or brandy. Set aside until cool.
- Whizz the almonds and flour together in a food processor until the nuts are finely ground.
- Beat the butter and sugar together until light and fluffy. Stir in the chocolate mix, then gently fold in the flour/almond mix.
- Whisk the egg whites until soft peaks from. Gently fold this into the cake mix.
- Pour into the prepared tin and bake for 30-35 minutes, until cooked through. Remove from the oven and leave to cool.
- For the ganache, put the chocolate pieces in a large bowl. Bring the cream to the boil and pour over the chocolate.
- Leave for about 5 minutes, by which time the chocolate should have melted. Mix together and leave to cool in fridge.
- With an electric mixer, beat the ganache until an imprint is left when you take out the beaters. Put the cold cake back in the clean springform tin.
- Pour over the cherries and alcohol. Spoon over the ganache, and smooth the surface. Cover with clingfilm and chill for at least 2 hours before serving. Remove the outside of the tin before doing so.
- Decorate with chocolate shavings. Simply use a potato peeler along the side of a bar of chocolate to make these.