A sweet treat for Sunday
May. 12th, 2013 01:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
superbadgirlFlourless Chocolate Cherry Cake
Oh my, so rich. So delicious. It's basically like eating a giant truffle - the slice in the photo is way bigger than a human should eat in one sitting. It's a very impressive-looking but simple thing to make.
Ingredients:
1/4 cup cherry juice
1/4 cup kirschwasser cherry brandy
1/2 cup honey
1/4 tsp salt
18 oz semi-sweet chocolate
1/2 cup butter
1 6 oz cup of Greek yogurt
6 eggs
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside. (I recommend a springform pan.)
In a small saucepan over medium heat combine the juice, brandy, salt and honey. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the chocolate. Pour the chocolate into the bowl of an electric mixer. (I don't have a double boiler, so I used a heat-proof glass bowl over a boiling pot and just mixed the batter in that.)
Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat i the Greek yogurt. Beat in the hot honey/cherry juice. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
YUM.
Oh my, so rich. So delicious. It's basically like eating a giant truffle - the slice in the photo is way bigger than a human should eat in one sitting. It's a very impressive-looking but simple thing to make.
Ingredients:
1/4 cup cherry juice
1/4 cup kirschwasser cherry brandy
1/2 cup honey
1/4 tsp salt
18 oz semi-sweet chocolate
1/2 cup butter
1 6 oz cup of Greek yogurt
6 eggs
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside. (I recommend a springform pan.)
In a small saucepan over medium heat combine the juice, brandy, salt and honey. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the chocolate. Pour the chocolate into the bowl of an electric mixer. (I don't have a double boiler, so I used a heat-proof glass bowl over a boiling pot and just mixed the batter in that.)
Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat i the Greek yogurt. Beat in the hot honey/cherry juice. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
YUM.
