This cake is made with ground almonds instead of flour and frosted with a decadent chocolate ganache, making it rich, elegant and surprisingly light gluten free dessert. Chocolate and cherries in a cake go smashingly together!!
For the cake:
8 ounces (225 grams) high-quality bittersweet chocolate, chopped
5 ounces (150 grams) unsalted butter, at room temperature
8 ounces (225 grams) brown sugar
6 large eggs
8 ounces (225 grams) almond flour
1 cup dried cherries
1/4 teaspoon almond extract
Pinch of salt
2 tablespoons rum
1/2 cup hot water
For chocolate ganache:
1 cup heavy cream
16 ounces (450 grams) high-quality bittersweet chocolate (not unsweetened)
Toasted almonds, for garnish
To make the cake:
Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line with parchment paper.
Put chopped in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it’s smooth. Set aside to cool.
In the bowl, beat the butter and sugar until pale and creamy. Add eggs one at a time and beat until eggs are fully blended. Add the cooled melted chocolate.
Fold in the almond extract, salt, cherries and almond flour and mix until well combined.
Pour the batter into the prepared cake pan. Bake until the edges are set but the center still jiggles when the pan is bumped, about 35-40 minutes.
Let cool 10 minutes, then run a knife around the edges to remove cake from pan and place on a wire rack to cool completely.
To make chocolate ganache:
Bring cream to a simmer in a saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours.
To assemble the cake:
Pour ganache over the completely cooled cake, spread evenly over top and sides of cake.
To apply toasted almonds, place a handful chopped toasted almonds into one hand and lift the cake platter with the other hand. Hold the cake over a large bowl.
Lightly press the nuts in your hand onto the side of the cake. Many will fall back into the bowl. Don’t worry you can use them again.
Remove excess frosting from your fingers before pressing more nuts onto the cake, to keep the presentation neat-looking. Rotate the plate, as you work, until all the sides of the cake are evenly coated.
This cake can easily serve 8-10 people.
Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.
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