Bake the dense chocolate cake; whip mounds of heavy cream; add fresh sweet cherries; and this treat of fresh ingredients is quickly and easily made with a minimum of bother.
Serves 12.
Ingredients
- 6 ounces unsweetened chocolate
- 1/3 cup ground almonds
- Pinch salt
- 1 cup sifted all-purpose flour
- 8 eggs, separated
- 1 cup confectioners’ sugar
- 5 Tbsp unsalted butter, melted
- 1 Tbsp Kirsch
Method
- Preheat oven to 350 degrees. Butter and flour a 10-inch spring-form pan.
- Melt chocolate over warm water, and keep warm.
- Sift together almonds, salt, and flour. Set aside.
- Place egg yolks in bowl of mixer. Beat until pale yellow, then add half the sugar and continue beating until very thick. Turn the mixer to low speed, and add melted chocolate.
- Beat egg whites until they begin to stiffen, and add remaining sugar, 1 tablespoon at a time, and continue beating until whites are very stiff and glossy.
- Combine butter and Kirsch.
- Fold dry ingredients and egg whites alternately and gently into the chocolate mixture. Drizzle on the melted butter and continue folding only until batter is smooth. Do not overwork.
- Pour at once into prepared cake pan, and gently smooth top. Bake cake for 50 to 60 minutes, or until cake tester comes out clean. Remove and let cool.
- Firm cake in the freezer for half an hour before cutting.
- Slice cake carefully into 2 horizontal layers with a bread knife.
- Sprinkle each layer generously with Kirsch.
- Whip cream very stiff and sweeten to taste with confectioners’ sugar.
- Mix 1/3 of the cream with 2 cups cherries and smooth over 1 cake layer.
- Top with the remaining cake layer.
- Swirl the remaining cream around the side and over the top of cake.
- Just before serving, scatter remaining cherry halves over top and sprinkle with shaved chocolate.
- Keep cake refrigerated until needed.
This cake has no stabilizers, but will rest nicely in the refrigerator 2 hours before serving.
