Flourless Chocolate Cherry Cake

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Flourless Chocolate Cherry Cake
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
494
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie494 kcal(24 %)
Protein7.74 g(8 %)
Fat33.01 g(28 %)
Carbohydrates42.12 g(28 %)
Sugar added25.15 g(101 %)
Roughage1.91 g(6 %)
Vitamin A239.92 mg(29,990 %)
Vitamin D0 μg(0 %)
Vitamin E3.68 mg(31 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.31 mg(28 %)
Niacin1.88 mg(16 %)
Vitamin B₆0.09 mg(6 %)
Folate22.59 μg(8 %)
Pantothenic acid0.59 mg(10 %)
Biotin13.92 μg(31 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C4.18 mg(4 %)
Potassium330.94 mg(8 %)
Calcium74.07 mg(7 %)
Magnesium82.93 mg(28 %)
Iron3.27 mg(22 %)
Iodine24.75 μg(12 %)
Zinc1.42 mg(18 %)
Saturated fatty acids15.74 g
Cholesterol183.04 mg

Ingredients

for
1
For the cake
8 ounces plain Dark chocolate (70% cocoa solids)
1 cup unsalted butter (diced)
8 egg yolks
1 ¼ cups superfine caster sugar
5 egg whites
1 cup chopped almonds (or walnuts)
For the cherries
14 ounces Sour cherry (pitted)
¼ cup sugar
cup Red wine (or cherry juice)
1 Vanilla bean (split)
1 tablespoon Corn starch
2 tablespoons Orange juice
How healthy are the main ingredients?
almondsugarOrange juice

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" springform cake tin.
2.
Melt the chocolate and butter in a large heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly.
3.
Whisk together the egg yolks and sugar in a mixing bowl until thick and pale.
4.
Add the chocolate mixture, stirring to blend well.
5.
Whisk the egg whites until stiff but not dry.
6.
Add half the egg whites to the chocolate mixture and beat well. Gently fold in the remaining whites and the chopped walnuts.
7.
Pour 3/4 of the mixture into the tin. Reserve the remaining chocolate mixture for the covering.
8.
Bake for 50-60 minutes. The cake is cooked when a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack for 10 minutes, then remove the sides of the tin and leave to cool completely.
9.
Spread the reserved chocolate mixture on the top and around the sides of the cake. Chill while you prepare the cherries.
10.
Heat the sugar, wine and vanilla pod in a pan over a low heat until the sugar has dissolved completely.
11.
Mix the cornflour with the orange juice until smooth and whisk into the wine mixture. Bring to a boil and cook for 1-2 minutes until thickened.
12.
Add the cherries, bring to a boil again, then simmer gently for a few minutes until the cherries are soft. Remove from the heat and leave to cool. Remove the vanilla pod.
13.
Place the cake on a serving plate and spoon some of the cherries on top. Serve the remaining cherries separately.