Chilled 'n' boozy chocolate 'cake' with sherbety cherries

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By CharChar ✨

Chilled 'n' boozy chocolate 'cake' with sherbety cherries

Name: Chilled 'n' boozy chocolate 'cake' with sherbety cherries
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 300g good quality dark chocolate, finely chopped; 300ml double cream; 1 tbsp amaretto; 200g toasted almonds, roughly chopped; 1 jar maraschino cherries, drained and chopped (1 tbsp liquid reserved); 200g fresh cherries, pitted and halved; 2 tbsp golden caster sugar; 1 tbsp sherry vinegar; 3 tbsp kirsch; 300g crème fraîche

5 steps

Prep:20minCook:10min

This is basically a boozy set ganache. Why not? I serve it with cherries macerated in kirsch and, crucially, sherry vinegar. It's the combination of the vinegar and sugar that gives them their sherbety quality and I can't get enough. Find the best dark chocolate you can and you shall be rewarded.

Updated at: Fri, 09 Aug 2024 17:05:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories627.1 kcal (31%)

Total Fat47.6 g (68%)

Carbs45.4 g (17%)

Sugars36.9 g (41%)

Protein7.3 g (15%)

Sodium25.2 mg (1%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

300gdark chocolate

good quality, finely chopped

300mldouble cream

1 Tbspamaretto

200galmonds

toasted, roughly chopped

1 jarmaraschino cherries

drained and chopped, 1 tbsp liquid reserved

Topping

200gfresh cherries

pitted and halved

2 Tbspgolden caster sugar

1 Tbspsherry vinegar

3 Tbspkirsch

300gcrème fraîche

Instructions

Step 1

1 Line the cake tin with baking parchment. Melt the chocolate and cream together in a heatproof bowl over a pan of gently simmering water, making sure the water isn't touching the base of the bowl.

Step 2

2 Remove from the heat and stir through the amaretto, a pinch of salt, almonds, maraschino cherries and cherry juice. Pour the mixture into the lined tin, leave to cool, then cover and refrigerate overnight. The cake will keep chilled for two days.

Step 3

3 For the topping, combine the cherries with sugar, vinegar and kirsch, then set aside to macerate for 30 mins.

Step 4

4 Remove the cake from the fridge 10 mins before you want to serve it. Put the crème fraîche in a bowl and gently fold some of the cherry juices through it - you want it streaked with colour, not fully combined.

Step 5

5 Top the cake with the crème fraîche and macerated cherries.