Chocolate cherry Cake with cherry Sauce

August 3, 2018 Published by Dina





5 oz dark chocolate, chopped
6 tablespoons butter
5 tablespoons brown sugar

3 egg yolks
1/2 cup walnut pieces
3 tablespoons all purpose flour

3 egg whites

2 cups pitted cherries for cake

Cherry sauce:

2 cups pitted cherries for sauce
2 tablespoons sugar
1 tablespoon lemon juice

Kirch cream:

1 cup whipping cream
2 tablespoons sugar
1 tablespoon kirsch


Butter and flour an 8 inch cake pan with removable bottom and line the bottom with baking paper.

Heat over to 350F.


Place chocolate, butter and sugar in a glass bowl and microwave for 1.5 min to melt. Remove from microwave and stir. If necessary, return to microwave for a few more seconds until chocolate melts. Be careful not to overheat the chocolate. Let cool back to room temperature.

Grind the walnuts in a food processor.

Add the egg yolks, ground walnuts and flour to the chocolate and mix with a spatula to combine, scraping the sides of the bowl.

Beat egg whites in a clean bowl until stiff, then fold them into the chocolate mixture, being careful not to deflate the batter. Use wide motions scraping from the bottom of the bowl.

Add half the cherries and mix them in gently.

Pour the batter into the prepared cake pan.

Arrange remaining cherries on top of the cake, smooth side up.

Bake for 45 minutes or until done. Top will spring back when the cake is done.

Remove from the oven and cool on wire rack in the cake pan.

When the cake is cool, remove from pan and place on a serving platter.

Cherry sauce:

Place cherries, sugar and lemon juice in a small pot. and bring to a boil.
Cook over medium heat until sauce thickens.
Let cool.


Whip the cream with sugar and kirch.

Serve the cake with the sauce and whipped cream.


Serve the day you make it, keep refrigerated.








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