Cherry and rose flourless chocolate cake
INGREDIENTS
Cake
- 150g dark chocolate, roughly chopped
- 150g unsalted butter
- 6 eggs, room temperature
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater or rose hydrosol
- 2 tablespoons cacao powder
- ⅔ cup almond meal
- ¾ cup pitted cherries
Dark chocolate sauce
- 250g dark chocolate melts
- 125mL thickened cream
- ½ teaspoon vanilla extract
- 1 teaspoon rosewater or rose hydrosol
- 1 cup pitted cherries, lightly mashed
- Thickened cream and cacao powder to serve
INSTRUCTIONS
- Preheat the oven to 180 degrees celsius.
- Grease and line a 20cm deep-sided cake tin with baking paper.
- Place chopped dark chocolate and butter into a small saucepan, and heat on the stove over a low temperature until melted. Allow to cool.
- Using a mixer, beat eggs in a large bowl until thick and smooth, then gradually add in the coconut sugar and continue beating until mixed through. Stir in vanilla extract and rosewater.
- Add cooled chocolate and butter mixture and stir to combine, then fold in cacao powder and almond meal and transfer to prepared cake tin.
- Drop cherries into the cake mixture, spreading them evenly over the cake.
- Place the cake in the oven and bake for 45 minutes, or until a skewer inserted comes out clean.
- While the cake is cooking, make sauce by placing dark chocolate melts in a saucepan over low heat until melted.
- Add thickened cream, vanilla extract, rosewater and cherries to dark chocolate and mix well.
- Once cooked, allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool for a further 20 minutes.
- Place the cake onto a serving plate and sprinkle with a light layer of cacao powder. Decorate with flowers or additional cherries if you’d like. Serve warm with dark chocolate sauce and thickened cream.