-
Preheat the oven to 190°C/375°F/Gas mark 5. Line
the bottom of a deep 20cm/8in square cake tin
with greaseproof paper, then spread the pan
evenly with butter.
-
In a heavy-based saucepan
set over a low heat, melt 225g/8oz dark
chocolate with 1 tablespoon coffee granules and
half of the kirsch, stirring occasionally, until
smooth.
-
Off the heat, stir in the egg yolks, one
at a time, then return the pan to the heat and
stir the mixture briefly until the yolks are
warmed and have thickened the chocolate
slightly.
-
Off the heat, beat in the butter, by
tablespoons, stirring until smooth. Stir in the
flour. Beat the egg whites with the salt until
they form soft peaks. Sprinkle on 50g/2oz sugar
and continue beating until they form stiff and
shiny peaks.
-
Fold the warm chocolate mixture
delicately into the meringue and turn the batter
into the prepared tin. Bake in the oven for 25
to 30 minutes.
-
Set the pan on a rack to cool
for at least 45 minutes before un-mould.
-
While the cake is cooling, place the cherries in
a saucepan with the remaining sugar and 2
tablespoons of the remaining kirsch. Cook the
mixture over a medium low heat, partially
covered, for 30 to 40 minutes, stirring
occasionally.
-
Uncover the pan for the last 10
minutes or so. The cherries should reduce to a
thick compote. Allow the cherries to cool, then
chop roughly.
-
Invert the cake on to a serving
platter and remove the paper. Using a spoon,
trace a circle in the centre of the cake, then
scoop out the top part of the cake within the
circle, leaving at least 1 cm/1/2in of cake at the
bottom.
-
Add the scooped-out cake to the cherries
and stir together well. Return the mixture to
the hole in the cake, smoothing out.
-
In a
heavy-based saucepan, melt the remaining
chocolate, coffee granules and
kirsch and 3 tablespoons water, stirring
occasionally, until smooth.
-
Allow to cool
slightly, then spread evenly over the top and
sides of the cake. Refrigerate until 30
minutes before serving.
Desserts Recipes -
Rich Chocolate
Cake with Cherries Recipe