Ingredients Jump to Instructions ↓

  1. For the Brandy Soaked Cherries:

  2. 500g or 1 pound fresh cherries

  3. 400mls or 14 fluid ounces brandy

  4. 120g or 4 ounces soft brown sugar

  5. For the Cake:

  6. 300g or 10 ounces dark chocolate

  7. 150g or 5 ounces butter

  8. 1/4 cup heavy cream

  9. 4 eggs separated

  10. 1/2 cup caster sugar

  11. 1/4 cup caster sugar

  12. 120g or 4ounces standard flour

  13. 90g or 3 ounces ground almonds

  14. For the Chocolate Ganache:

  15. 170g or 6 ounces dark chocolate

  16. 90mls or 3 fluid ounces heavy cream

  17. 30g or 1 ounce caster sugar

  18. 30g or 1 ounce butter

  19. For the Christmas Spiced Cream:

  20. 150mls or 5 fluid ounces heavy cream

  21. 1 tablespoon caster sugar

  22. 1/4 teaspoon mixed spice

  23. 1/8 teaspoon ground

Instructions Jump to Ingredients ↑

  1. For the Brandy Soaked Cherries:

  2. days before the cake is required, place the cherries into an airtight container and pour over the brandy. Seal the container and place in the fridge.

  3. Drain the brandy into a pot, add the sugar and bring to the boil. Reduce the syrup down to 200mls or 7 fluid ounces.

  4. Separate the cherries in half leaving the best looking cherries in one group. Add the best looking cherries back into the finished brandy sauce. To prepare the other cherries for the cake; remove the stalk, cut them in half, remove the stone then cut into quarters.

  5. For the Cake:

  6. Pre heat the oven to 160 degrees C. or 320 degrees F. Grease and line with non stick baking paper a 23cmm or 9 inch round tin. In a bain-marie melt the chocolate and the butter, stirring occasionally. When it has melted remove it from the heat and stir in the cream then set it aside to cool. Sift the flour onto the almonds, combine them and then set aside.

  7. Using 2 separate mixing bowls whisk the yolks with the 1/2 cup of sugar with an electric beater around 5 minutes until they have gone very pale in colour and increased in volume. In a separate bowl with clean beater blades, whisk the egg whites until they form soft peaks. Slowly rain in the remaining quarter cup of sugar while still beating, then continue to beat for a further 3 minutes.

  8. To combine the mix; using a metal spoon fold the yolks into the chocolate until almost mixed through, then fold in the flour mix and 1/3 of the whites. Next fold through the last of the egg whites and the sliced cherries until just combined.

  9. Transfer the mix to the prepared baking tin and place in the oven. The cake will take 45 to 60 minutes to bake. The cake is cooked when a skewer inserted comes out almost clean e.g. moist crumbs are attached to skewer as opposed to raw mix. For a cake that rises evenly I like to turn the cake every 10 minutes to avoid over rising on one side. Allow the cake to cool for 1 hour before glazing with the chocolate.

  10. For the Chocolate Ganache:

  11. To prepare the cake for the ganache turn the cake upside down onto a cake rack that has feet and place a tray underneath that can fit into your refrigerator. Place the cream, sugar and butter into a medium sized pot and bring to the boil. Add the chocolate and stir over a low heat until all the chocolate has melted. Pour all of the chocolate onto the cake into the center and then, using a pallet knife, slowly work the chocolate to the edges and over the sides so that all the sides are covered with some of the glaze. Leave to set for at least 2 hours.

  12. For the Christmas Spiced Cream:

  13. Put all the ingredients into a bowl and whip as you would regular whipped cream until it reaches a soft whipped stage. To serve:

  14. Serve cake at room temp or heat slices in the microwave for 30 seconds. Heat the cherries in the syrup and serve with slices of cake and spiced cream.

  15. Source: Chef2Chef Forum Member, Chef Genevieve


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