Ingredients Jump to Instructions ↓

  1. 5 teaspoons baking cocoa, divided

  2. 1 cup butter, cubed

  3. 9 ounces semisweet chocolate, chopped

  4. 5 eggs

  5. 1/2 cup plus 1 tablespoon sugar, divided

  6. 2 teaspoons vanilla extract

  7. 1 can (21 ounces) cherry pie filling

  8. 1/2 cup heavy whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. Coat a 9-in. springform pan with cooking spray; line with waxed paper and spray the paper. Dust with 2 teaspoons cocoa. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. In a heavy saucepan over low heat, melt butter and chocolate. Cool to lukewarm. In a large bowl, beat eggs and 1/2 cup sugar until thick and lemon-colored. Combine the remaining cocoa and sugar; beat into eggs. Add vanilla. Gradually beat in cooled chocolate mixture. Pour into prepared pan. Place pan in a large baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan; cool completely. Serve with cherry pie filling and whipped cream. Refrigerate leftovers. Yield: 12-14 servings.


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