| | Chocolate cherry cake
Chocolate cherry cake
Chocolate cherry cake 4.3-5 9
  • Calories: 1454 kj
  • Fat: 14g
  • Carbohydrates: 28.3g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Grease and line base and side of a 20cm (base measurement) springform cake pan.
  2. Place chocolate, oil, 115g of the syrup, 60ml juice and 2 tbs brandy in a saucepan over medium heat. Cook, stirring, for 3 minutes or until smooth. Transfer to a bowl. Set aside.
  3. Stir almond meal, cacao, flour, baking powder, yolks and cherries into chocolate mixture. Use electric beaters to beat egg whites in a bowl until stiff peaks form. Slowly add sugar, beating until thick and combined.
  4. Fold half the egg white mixture into the chocolate mixture. Fold in remaining egg white mixture until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool.
  5. Whisk remaining syrup, juice, brandy and extra cacao in a saucepan over medium-low heat for 1 minute or until smooth. Bring to boil. Simmer for 3-4 minutes. Cool. Place in fridge for 1 hour to thicken. Top cake with extra cherries, sauce and glitter, if using.
Time for preparing:
40 min.


  • 50g dark chocolate (85% cocoa), chopped
  • 2 tablespoons coconut oil
  • 210g coconut syrup or maple syrup
  • 125ml (1/2 cup) Morello sour cherry juice
  • 80ml (1/3 cup) brandy
  • 100g almond meal
  • 35g (1/3 cup) raw cacao powder, plus 2 tbs extra
  • 40g (1/4 cup) buckwheat flour
  • 1/2 teaspoon gluten-free baking powder
  • 3 eggs, separated
  • 110g (1/2 cup) Morello sour cherries, drained
  • 50g coconut sugar
  • Morello sour cherries, extra, to serve
  • Edible glitter, to serve (optional)