- 9 tablespoons slightly salted butter, plus extra for greasing
- 5 oz. semisweet chocolate, chopped
- 2 eggs
- ¾ cup packed dark brown sugar
- 1 teaspoon vanilla extract
- ¼ cup + 4 teaspoons all-purpose flour
- ½ teaspoon baking powder
- 7 oz. black or red cherries, pitted and halved, plus extra to serve
- 2/3 cup heavy cream
- Chocolate shavings
Grease a 7 inch square cake pan or shallow baking pan and line it with nonstick parchment paper. Melt 2 oz. of the chocolate and the butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bottom of the bowl touch the water). Beat the eggs, sugar and vanilla extract in a separate bowl until light and foamy. Stir in the melted chocolate mixture. Tip in the flour, baking powder, cherries and remaining chocolate and mix together until combined. Spoon the batter into the prepared pan and level the surface. Bake in a preheated oven, 350 degrees F, for 20-25 minutes or until just firm to the touch. Let cool in the pan, then transfer to a board and peel off the lining paper. Whip the cream in a bowl until peaking, then spread over the cake. Sprinkle with chocolate shavings and cut into small squares. Serve with extra cherries and rich chocolate sauce, if desired.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.