This is the cake I made for our Easter Sunday lunch. But remember someone ‘tinkered’ with my camera altering the white balance and so the photos I took were all having a hot flush.
So I made the cake again for a Saturday night dinner party and baked the cake the night before, mentally planning a morning photo shoot for the repeated cake.
But then Drew asked me to work for him on Saturday until 4pm and afterwards I had to rush to the vet to pick up the medication that was being left in a box for me to collect for precious Ruby. Only it wasn’t there so I had to turn around and drive home which ended up being an almost two-hour round trip.
When I walked through the door I had 45-minutes until the dinner party for eight was set to commence. In my manic rush I forgot about the photo shoot for the cake.
After the 12-hour pork shoulder with crackle and potato and fennel gratin with steamed vegetables, I served the cake. And that was when I remembered it hadn’t been photographed. There was a pause in cutting the cake while I took a few harried shots.
The next morning I looked at the images and knew they weren’t blog-worthy and intended to make the cake again – third time lucky! But then Ruby spiralled downwards and she needed to be rushed to the emergency vet and we were given a devastating prognosis. And that’s when my thoughts of a chocolate-cake-trilogy, vanished.
But I thought I’d go ahead and share Round Two of the cake with you because it’s quick and easy to make, doesn’t require any tricky ingredients, is super-moist and with a few cherries on the side and a dollop of cream, makes a wonderful dinner party dessert. And I’m not sure when I might get the chance to make it again.
If you make this cake and take a prettier picture, please do share with me.
- 250gms dark chocolate (I used 70%) broken into bits
- 250gms butter, chopped
- ⅓ cup cream
- 4 eggs at room temperature, separated
- 1 cup castor sugar
- ⅓ cup plain flour (for a GF cake use GF flour)
- 200gms drained morello cherries
- Pre-heat oven to 180C (375F).
- Grease and line a 20cm springform cake tin.
- Place chocolate and butter in a heatproof bowl and melt over a saucepan of simmering water making sure the water doesn't touch the bowl. When smooth, remove from heat and stir in cream.
- Place egg yolks and sugar in a Kitchen Aid or similar and beat until pale and creamy.
- Pour in chocolate mixer and mix until well combined.
- Sift in flour and mix until combined.
- In a separate bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture.
- Pour cake batter into prepared pan. Scatter cherries on top of cake.
- Place in oven and cook for 50 minutes or until a skewer placed into the centre of the cake comes out clean.
- Allow to cool in the tin.
- Just prior to serving, dust with cocoa or icing sugar and decorate with extra cherries.
- Serve with cream or ice cream if desired.