Flourless Chocolate Cake with Sour Cherry Compote

Chef Profile

Serves

12

Preparation

20 mins

Cook

40 mins

Ingredients

	250g dark chocolate
	150g unsalted butter
	150g caster sugar
	100g ground almonds
	5 eggs, separated
	1kg frozen sour cherries
	300g sugar, depending how sweet you want the compote
	creme fraiche, to serve

Instructions

1.	Preheat the oven to 180°C. Grease a 23cm cake tin.
2.	Melt together the chocolate, butter and sugar.
3.	Stir in the ground almonds, then add the egg yolks one by one.
4.	Whisk the egg whites to stiff peaks then fold into the mixture. Pour the batter into the greased tin and bake for 25-35 minutes.
5.	Allow the cake to cool. Put the frozen cherries in a medium pot, add the sugar and heat over a medium-low heat.
6.	Cook for 20-25 minutes until the liquid has reduced, then check the sweetness and adjust as necessary.
7.	Cool. Serve a slice of the chocolate cake with creme fraiche and sour cherry compote.

Photography Tamara West

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