Recipe: Flourless brandy chocolate cake with cherry syrup

4.3-5 9

How to Make:

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper.
Place butter, chocolate, coffee powder, sifted cocoa and brandy in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until melted and smooth. Set aside for 10 minutes.
Using an electric mixer, beat egg yolks, sugar and vanilla together for 5 to 7 minutes or until thick (mixture will appear dry at first). Transfer to a large bowl. Fold in chocolate mixture and hazelnut meal. Clean bowl and beaters.
Using an electric mixer, beat egg whites to soft peaks. Fold 1/2 the egg white into chocolate mixture. Fold in remaining egg white. Pour mixture into prepared pan.
Bake for 45 to 50 minutes or until a skewer inserted in centre of cake comes out with moist crumbs clinging. Leave cake to cool completely in pan.
Make Cherry syrup: Drain cherries over a saucepan. Halve cherries and set aside. Add sugar and brandy to syrup. Place saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until mixture thickens slightly. Set aside to cool completely. Add cherries. Stir to combine.
Transfer cake to a plate. Dollop with whipped cream. Spoon over the cherry syrup and top with chocolate curls. Serve immediately.

Time for preparing:

75 min.

Servings: