50g(1/2 cup) cocoa powder (usually gluten-free, but best to check if required)
1tspbaking powder(ensure it's gluten-free if required)
100g(3.5oz) dark chocolate (70% is good)melted
50g(1/3 cup) chocolate chips
300gfresh or frozen black cherriespitted (see tip in notes section)
2tbspcherry jam
To Serve:
thick whipped cream
Instructions
Preheat the oven to 170C/325F (fan) and lightly grease a 23cm diameter loose-bottomed flan tin.
Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
225 g (1 cup minus 1 tbsp) unsalted butter, 200 g (1 cup) golden caster (or granulated) sugar
Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time. It will look like the mixture has split at this point, but don't worry, it will come back together.
Fold in the ground almonds, cocoa powder, and baking powder.
200 g (1 2/3 cups) ground almonds, 50 g (1/2 cup) cocoa powder, 1 tsp baking powder
Fold in the melted chocolate and chocolate chips until thoroughly combined.
100 g (3.5oz) dark chocolate (70% is good), 50 g (1/3 cup) chocolate chips
Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.
Slice half of the cherries in half and leave half of them whole.
300 g fresh or frozen black cherries
Arrange the whole and halved cherries on top of the cake mixture. Arrange the sliced ones cut-side-up. Push the cherries into the mixture slightly.
Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean.
Take out of the oven.
Mix the cherry jam with 2 tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
2 tbsp cherry jam
Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry jam swirled into the cream and a few fresh cherries to decorate. You can serve this cake warm (tastes great with ice cream) or room temperature.
thick whipped cream
Video
Notes
Tip: Use frozen cherries, fresh cherries, or even tinned cherries.If you're using frozen cherries, you can use them while they're still frozen. If they've defrosted, pour off the excess liquid before using.If you're using tinned cherries, pour off the liquid before using.Can I make it ahead?Yes, make the cake, then cool, cover and store at room temperature for up to 3 days. You can warm individual slices up in the microwave for a few seconds if you'd like to serve it warm.Can I freeze it?Yes, cool, cover and freeze the cake. Defrost overnight in the refrigerator, then allow to come up to room temperature before serving (or warm slices in the microwave for a few seconds if you'd like to serve it warm).Nutritional Information is per serving, without serving suggestion of whipped cream.