Cherry chocolate torte

Name: Cherry chocolate torte
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 100 g butter, plus a little for greasing; 150 g packs Cherries, pitted and halved; 2 tbsp kirsch; 125 g Cooks’ Ingredients 72% Cocoa Dark Chocolate, broken into small pieces; 75 g light brown muscovado sugar; 50 g ground almonds; 25 g plain flour; 3 British Blacktail Eggs Free Range Medium Eggs, separated; Icing sugar, to serve

Fudgy chocolate and boozy cherries combine beautifully in this easy but impressive torte – try with dollops of chilled crème fraîche.

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Vegetarian

Serves8
CourseDessert
Prepare15 mins
Cook45 mins
Total time1 hr
Pluscooling

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100g butter, plus a little for greasing
2 x 150g packs Cherries, pitted and halved
2 tbsp kirsch
125g Cooks’ Ingredients 72% Cocoa Dark Chocolate, broken into small pieces
75g light brown muscovado sugar
50g ground almonds
25g plain flour
3 British Blacktail Eggs Free Range Medium Eggs, separated
Icing sugar, to serve

Preheat the oven to 160°C, gas mark 3. Grease a 20cm round cake tin with a little butter and line the base with baking parchment. Mix the cherries in the kirsch and set aside.
Melt the chocolate, butter and brown sugar together in a pan, then cool slightly and stir in the almonds, flour and egg yolks. Stir in ½ the soaked cherries and the liquid.
Whip the egg whites in a large bowl until stiff peaks form. Using a large metal spoon or spatula, fold a spoonful of the whites into the chocolate mixture, then fold in the rest.
Pour into the tin, sprinkle over the remaining cherries and bake for 40-45 minutes until cooked through – a skewer inserted into the middle of the cake should come out clean. Cool slightly, then remove from the tin, sprinkle with icing sugar and serve.

Typical values per serving when made using specific products in recipe