Flourless Chocolate Cherry Cake
382kcal
Ingredients
For the Cake
- 1 cup bittersweet chocolate
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 large eggs beaten
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dried cherries
For the Ganache
- 1 cup bittersweet chocolate
- 1/2 cup whipping cream
Instructions
- Preheat the oven to 375° F. Coat an 8-inch round cake pan with non-stick cooking spray, cut a piece of parchment paper to line the bottom, then spray the paper.
- In a large microwave-safe bowl, melt the chocolate and butter for one minute, then stir to see if the chocolate is melted enough to stir smooth. If not, microwave at 10 second intervals, stirring each time until the chocolate will melt into the butter. Add the sugar, salt and vanilla and stir to combine.
- In a small bowl, lightly beat the eggs. Add eggs to chocolate mixture. Add the cocoa powder and beat until just combined. Fold in the cherries.
- Scrape the batter into pan and smooth the top. Bake for 25 - 30 minutes or until the center reaches 200 degrees F. Cool in the pan for 10 minutes, run a knife around the edge to loosen, and invert on a serving plate. The bottom now becomes the top.
- While cake is cooling, make the ganache. In microwave-safe bowl, melt the chocolate with the cream in a microwave or double boiler. Stir until smooth and glossy. When the cake is completely cooled, spread the ganache over the top and sprinkle with powdered sugar
Nutrition
Serving1sliceCalories382kcalCarbohydrates38gProtein5gFat24gSaturated Fat14gCholesterol88mgSodium78mgPotassium247mgFiber4gSugar30gVitamin A653IUCalcium44mgIron3mg
Notes
I used bittersweet chocolate, so I used a cup of sugar. If you're using semisweet chocolate, reducing the sugar to 2/3 cups should make it sweet enough.