If you're looking for a chocolatey, fudgy, rich dessert, this Flourless Chocolate Cherry Cake is the answer.

It makes a great Christmas day dessert as you can make it ahead, store it at room temperature (no need to take up that valuable fridge or freezer space!) and serve it warm or cold.

It also happens to be gluten-free.

Free Printable Chocolate Cherry Cake Recipe is on our site: [ Ссылка ]

Ingredients:
225 g ( 1 cup minus 1 tbsp) unsalted butter - , room temperature, cut into chunks
200 g (1 cup) golden caster (or granulated) sugar
1 tsp vanilla extract
1 tsp almond extract
4 medium eggs
200 g (1 ⅔ cups) ground almonds - (course almond meal)
50 g (½ cup) cocoa powder - (usually gluten-free, but best to check if required)
1 tsp baking powder - (ensure it's gluten-free if required)
100 g (3.5oz) dark chocolate (70% is good), melted
50 g (⅓ cup) chocolate chips
300 g fresh or frozen black cherries - - pitted (see tip in notes section)
2 tbsp Cherry Jam

To Serve:
Thick whipped cream

Instructions:
1. Preheat the oven to 170C/325F and lightly grease a 23cm diameter loose-bottomed flan tin.

2. Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).

3. Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time. It will look like the mixture has split at this point, but don't worry, it will come back together.

4. Fold in the ground almonds, cocoa powder and baking powder.

5. Fold in the melted chocolate and chocolate chips until thoroughly combined.

6. Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.

7. Slice half of the cherries in half and leave half of the cherries whole.

8. Arrange the whole and halved cherries on top of the cake mixture. Arrange the sliced ones cut-side-up. Push the cherries into the mixture slightly.

9. Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean.

10. Take out of the oven.

11. Mix the cherry jam with 2 tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.

12. Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry jam swirled into the cream and a few fresh cherries to decorate.

13. You can serve this cake warm (tastes great with ice cream) or room temperature.

#GlutenFree #Recipe #CookingShow

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