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Chocolate cherry cake
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Prep Time:
55 minutes
Cook Time:
40 minutes
Total Time:
95 minutes
Decadent gluten-free chocolate cherry cake made with almond meal and buckwheat flour, perfect for everyone to savor.
Ingredients:
  • 50g dark chocolate (85% cocoa), chopped
  • 33.60 gm 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 tbsp extra
  • 40g (1/4 cup) buckwheat flour
  • 2.00 gm 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)
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line the base and sides of a 20cm springform cake pan.
  • In a saucepan over medium heat, combine chocolate, oil, 115g of syrup, 60ml juice, and 2 tablespoons of brandy. Stir and cook for 3 minutes until smooth. Transfer the mixture to a bowl and set aside.
  • Combine almond meal, cacao, flour, baking powder, egg yolks, and cherries into the chocolate mixture. Use electric beaters to whip egg whites in a bowl until stiff peaks form. Gradually incorporate sugar until thick and well combined.
  • Gently mix half of the fluffy egg whites into the rich chocolate mixture. Add the rest of the egg whites and fold until just mixed. Pour the batter into the pan and bake for 30 minutes until a skewer comes out clean. Let it cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.
  • In a saucepan over medium-low heat, whisk together the remaining syrup, juice, brandy, and extra cacao until smooth. Bring to a boil, then simmer for 3-4 minutes. Allow the mixture to cool, then refrigerate for 1 hour to thicken. Finally, top the cake with extra cherries, sauce, and optional glitter.

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