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Chocolate Cherry Cake

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Ingredients
  Candied cherry halves 100 Gram (1/2 Cup)
  Butter 200 Gram, softened (3/4 Cup Plus 2 Tablespoons)
  Sugar 250 Gram (1 1/4 Cups)
  Eggs 6
  Salt 1 Pinch
  Lemon 1 , peel grated
  Ground cinnamon 1⁄2 Teaspoon
  Semisweet chocolate 7 Ounce, grated (200 Gram)
  Ground hazelnuts 100 Gram (1 Cup)
  Ground almonds 100 Gram (1 Cup)
  All purpose flour 150 Gram, sifted (1 Cup)
  Baking powder 1 Teaspoon
  Powdered sugar 20 Gram (3 Tablespoons)
  Chocolate powder 20 Gram (3 Tablespoons)
Directions

Grease a 9-inch (23-cm) springform cake pan; sprinkle with fine breadcrumbs.
Preheat oven to 350°F (175°C).
To make cake, wash cherries and pat dry.
Cream butter and sugar in a large bowl until light and fluffy.
Add eggs, salt, lemon peel, cinnamon, chocolate, hazelnuts and almonds; stir well.
Fold in cherries with flour and baking powder.
Turn batter into prepared pan; smooth the surface.
Bake 1 to 1-1/2 hours or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
To decorate, cut center from a paper doily; place it over center of cooled cake and sift powdered sugar over uncovered area.
Remove center piece of doily from cake; place rest of doily over cake and sift all over with chocolate powder.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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