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Chocolate cherry torte
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Serves: 6 - 8
300g Waitrose British Cherries, pitted and halved
2 tbsp kirsch
125g plain chocolate, broken into small pieces
75g light muscovado sugar
50g ground almonds
25g plain flour
3 medium Waitrose British Blacktail Eggs, separated
Icing sugar, to serve
1. Preheat the oven to 150°C, gas mark 2. Grease and base line a 20cm round cake tin.
2. Mix the cherries in the kirsch and set aside.
3. Melt the chocolate, butter and sugar together in a pan and cool slightly before stirring in the almonds, flour and egg yolks. Stir in half the soaked cherries plus the liquid.
4. Whisk the egg whites until stiff and fold into the chocolate mixture. Pour into the tin, sprinkle over the remaining cherries and bake for 40-45 minutes until cooked through. Cool slightly before removing from the tin. Sprinkle with icing sugar to serve.
Typical values per serving:
(serving 8) vegetarian