Chef's Recipes

Chocolate sour cherry cake

Australian Gourmet Traveller flourless chocolate sour cherry cake by Central Baking Depot in Sydney.

  • Serves 20
  • 20 mins preparation
  • 1 hr 35 mins cooking
Chocolate sour cherry cake
Chocolate sour cherry cake

“If I were forced to remain monogamous to one cake and one cake only, I would choose Central Baking Depot’s flourless chocolate and sour cherry cake. Please help me find the recipe for ‘the one’.”
Lisa Chen, Sydney, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

  • 340 gm caster sugar
  • 70 gm dried sour cherries (see note)
  • 310 gm butter, melted
  • 265 gm dark chocolate (70% cocoa solids), melted
  • 10 eggs, separated, plus 6 egg yolks
  • 115 gm Dutch-process cocoa, sifted, plus extra for dusting
  • 115 gm sour cream, brought to room temperature
  • To serve: crème fraîche (optional)

Method

Main
  • 1
    Combine 55gm caster sugar and 60ml water in a small saucepan over medium heat, stirring until sugar dissolves (3-5 minutes). Bring to the boil, remove from heat, add cherries and set aside to cool. Strain (discard liquid), coarsely chop cherries and set aside.
  • 2
    Preheat oven to 140C. Combine butter, chocolate and cherries in a large bowl, stir until well combined and set aside. Whisk egg yolks and 190gm sugar in an electric mixer until thick and pale (3-5 minutes), then fold in chocolate mixture and set aside.
  • 3
    Whisk eggwhites in an electric mixer until frothy, then, with motor running, gradually add remaining sugar in a continuous stream and whisk until soft peaks form (3-5 minutes).
  • 4
    Fold cocoa into chocolate mixture carefully with a metal spoon. Stir sour cream until smooth, fold into chocolate mixture, then fold in eggwhites. Pour into a 28cm- diameter baking-paper-lined springform tin and bake, rotating tin halfway through cooking, until edges are just set and centre is fudgy (1-1¼ hours). Set aside to cool completely in tin, dust with cocoa (optional) and serve with crème fraîche.

Notes

Dried sour cherries are available from select delicatessens and online at
.

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