Cherry Cake With Cream
|Semisweet chocolate||2 Ounce|
|Cornstarch||2 Ounce (Cornflour)|
|Active dry yeast||1⁄2 Teaspoon|
|Superfine sugar||2 Ounce|
|Egg||1 , separated|
|Butter||2 Tablespoon (For Greasing)|
|Pitted cherries||1 3⁄4 Pound (Stoned)|
|Sour cream||1⁄3 Cup (5.33 tbs) (Creme Fraiche)|
|Ground vanilla||1⁄4 Teaspoon|
|Confectioner's sugar||2 Tablespoon|
Break the chocolate in pieces and melt in a bowl with the butter for 1 minute on HIGH.
Sift the cornstarch (cornflour) and yeast over the bowl and add the sugar and egg yolk, beating well.
Grease the base of a 6 inch (15 cm) souffle mold (mould) and line with buttered non-stick parchment (greaseproof paper).
Add 5 oz (150 g/5 oz) of cherries to the mixture.
Whisk the egg white to firm peaks and fold in carefully.
Pour into the mold (mould) and microwave, uncovered, for 6 minutes on HIGH.
Leave to stand in the container for 15 minutes.
Turn out on to a wire rack and remove the non-stick parchment (grease proof paper).
Leave to cool completely.
Whisk the sour cream (creme fraiche) until firm.
Stir in the vanilla and confectioners' (icing) sugar and whisk a little longer.